TheFoodTasting

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.

Tags

#Time-to-make #Course #Main-ingredient #Cuisine #Preparation #Occasion #Appetizers #Poultry #Asian #Steam #Chicken #Stove-top #Meat #Brunch #Equipment #Technique #4-hours-or-less

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