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surefire siu mai dim sum

Desciption

these are little steamed dumplings that are usually served for brunch. when i make them, i usually serve them with some steamed rice and call it dinner! unlike most dumplings, siu mai do not completely cover all of the filling- some of the filling should peak out from the top. siu mai (su my) wraps are thinner than most wonton wrappers. these are a little time consuming to make, and i wouldn't suggest making them after a busy day at work. if you enjoy cooking, than you will like this recipe! i really love them with the mustard soy dipping sauce i have posted on zaar as well. from martin yan's chinatown cooking.

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Steps

  1. Pour enough warm water over the mushrooms ina small bowl to cover them completely
  2. Let soak until softened
  3. About 20 minutes
  4. Drain the mushrooms
  5. Discard the stems
  6. And mince the caps
  7. Make the filling: stir the ground chicken or pork / shrimp mixture
  8. Bamboo shoots
  9. Egg
  10. Green onion
  11. Soy sauce
  12. Salt
  13. Ginger
  14. Sugar
  15. Cornstarch
  16. Sesame oil
  17. Pepper
  18. And mushrooms together in a bowl until thoroughly combined and spongy
  19. Make the dumplings: place a heaping teaspoon of the filling in the center of a siu mai wrapper
  20. Bring the sides of the wrapper together
  21. Bunching them around the filling and smoothing any pleats
  22. Flatten the bottom of the dumpling by tapping it against a firm surface
  23. And squeeze the sides of the dumpling gently so the filling plumps ou of the top
  24. Place a few shreds of the carrot and a pea
  25. If using
  26. In the filling
  27. Set the dumpling on a baking sheet and repeat with the remaining wrappers and filling
  28. Keep the formed dumplings covered with a damp kitchen towel to prevent them from drying out
  29. Pour 3 / 4 inch water into a wok and bring to a boil line a steaming basket with the lettuce leaves
  30. Arrange half the dumplings without touching one another
  31. In the prepared basket
  32. Cover and steam over high heat until the filling is cooked through
  33. About 15 minutes
  34. You may need to add additional water to the wok / steamer between batches
  35. Transfer the dumplings to a serving platter and cover with foil
  36. Shiny side down
  37. To keep them warm while you steam the remaining dumplings
  38. Serve the dumplings warm with the dipping sauce

Step 16

Total Time in Minute 75

Ingredients Count 16

cooking surefire siu mai   dim sum

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Ingredients

Dried black mushrooms

Ground chicken

Bamboo shoot

Egg

Green onion

Soy sauce

Salt

Minced ginger

Sugar

Cornstarch

Sesame oil

White pepper

Dumpling wrappers

Carrots

Frozen peas

Lettuce leaves

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