CHINESE SUI MAI RECIPES
SIU MAI RECIPE (SHAO MAI) WITH STICKY RICE | CHINA SICHUAN ...
Chinese dim sum dessert--Siu Mai also known as Shao Mai recipe
Provided by Elaine
Categories dim sum
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 48
Number Of Ingredients 15
Steps:
- Soak the glutinous rice with clean water at least for 24 hours. Move out and drain. Transfer to rice to a plate and flat.
- Heat up water in wok, steam the rice for around 15 minutes until the rice is almost transparent.
- Soak the shiitake mushroom with hot water for 2-3 minutes. Transfer the shiitake mushroom out and re-soak with hot water. Discard the first soaking water and strain the second soaking water for later filling.
- Remove the mushroom roots and cut into dices. Cut carrots into dices too.
- Heat up cooking oil on wok or pan, add chopped pork in to stir-fry until the color changes and then put carrots and mushrooms to fry until soft.
- Add salt, dark soy sauce, sugar and liquid for soaking mushrooms and extra 1/2 cup water. Stir continually. Heat until the sauce is almost absorbed.
- Assemble siu mai with dumpling wrappers. Steam siu mai over high fire for 20-25 minutes.
- Serve hot!
Nutrition Facts : Calories 60 kcal, CarbohydrateContent 9 g, ProteinContent 1 g, FatContent 1 g, CholesterolContent 3 mg, SodiumContent 160 mg, ServingSize 1 serving
SIU MAI RECIPE (SHAO MAI) WITH STICKY RICE | CHINA SICHUAN ...
Chinese dim sum dessert--Siu Mai also known as Shao Mai recipe
Provided by Elaine
Categories dim sum
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 48
Number Of Ingredients 15
Steps:
- Soak the glutinous rice with clean water at least for 24 hours. Move out and drain. Transfer to rice to a plate and flat.
- Heat up water in wok, steam the rice for around 15 minutes until the rice is almost transparent.
- Soak the shiitake mushroom with hot water for 2-3 minutes. Transfer the shiitake mushroom out and re-soak with hot water. Discard the first soaking water and strain the second soaking water for later filling.
- Remove the mushroom roots and cut into dices. Cut carrots into dices too.
- Heat up cooking oil on wok or pan, add chopped pork in to stir-fry until the color changes and then put carrots and mushrooms to fry until soft.
- Add salt, dark soy sauce, sugar and liquid for soaking mushrooms and extra 1/2 cup water. Stir continually. Heat until the sauce is almost absorbed.
- Assemble siu mai with dumpling wrappers. Steam siu mai over high fire for 20-25 minutes.
- Serve hot!
Nutrition Facts : Calories 60 kcal, CarbohydrateContent 9 g, ProteinContent 1 g, FatContent 1 g, CholesterolContent 3 mg, SodiumContent 160 mg, ServingSize 1 serving
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SIU MAI | ASIAN INSPIRATIONS
Siu Mai is one of the most popular dim sum in Chinese Yum Cha Restaurants that has minced pork and prawns in a wrapper. Try making your own! Recipe by Asian Inspirations.
From asianinspirations.com.au
Reviews 4.6
Total Time 35S
Cuisine Chinese
From asianinspirations.com.au
Reviews 4.6
Total Time 35S
Cuisine Chinese
- To Prep In a large bowl, combine the pork and prawns with the Shaoxing wine, soy sauce, sesame oil and salt and pepper. Place a teaspoon of the filling in to the centre of one of the wrappers and then bring in the sides and gently squeeze to set the shape. To ensure that the siu mai stands, make sure that the bottom is relatively flat. If desired, place some of the fish roe on to the top of the siu mai. Repeat this process until there is no more filling left. To Cook Set up a steamer with enough water to cook all of the siu mai and line with baking paper to stop it from sticking to the steamer. Steam the siu mai in batches for at least 8 minutes or until they are cooked through and then serve!
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CHINESE - CRAB SUI MAI | JUST A PINCH RECIPES
I love sui mai, beautiful open faced dim sums; but I have never tried a crab version before. They sound absolutely amazing. I adore the beef, pork and scallop ones, all are wonderful. They make perfect appetizers when paired with a nice chilled white wine.
Posted here for play in Culinary Quest, recipe courtesy of The Canadian Living Test Kitchen.
Please Note: 6 hour chilling time is not noted in prep time.
From justapinch.com
Reviews 5
Category Seafood Appetizers
Cuisine Chinese
From justapinch.com
Reviews 5
Category Seafood Appetizers
Cuisine Chinese
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SIU MAI (SHUMAI) - CHINESE STEAMED DUMPLINGS | RECIPETIN EATS
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CHINESE CHICKEN SHU MAI (SIU MAI) - RASA MALAYSIA
Jul 24, 2020 · Place about a tablespoon of the filling on each wrapper, gather up the sides and leave the center open. You migh cut off the uneven edges with a pair of scissors if you like the shu mai to look prettier. Garnish the top with a green pea and some tobiko. Steam in a bamboo steamer for about 5 minutes. Serve immediately. Nutrition Information
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May 13, 2019 · Sui Mai (shumai) is a type of Chinese steamed dumpling that is ever popular as part of a dim sum feast. Minced pork and prawn are wrapped in a ready made wonton wrapper and simply steamed. They are fun and easy to make in a large batch to stash extras in the freezer for later.
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