Serve with chili oil and light soy sauce for dipping. Steam the dumplings for about 15 minutes. We used perforated oven paper, but you could also place the dumplings on thin slices of carrot. Place the dumplings in a bamboo steaming basket lined with something to prevent them from sticking but with enough holes for the steam to get through. You could use scissors to trim the dumpling and make it look even more pretty, but we didn’t bother. I’m not, so I would just use more filling or smaller circles, and simply seal the wrappers. Take a wrapper and place about half a tablespoon of filling in the center.Ĭlose the wrapper with pleats. Cut out circles with a diameter of 10 cm (4 inches). Roll out the dough very thinly, using the same procedure as when making ravioli. The filling will be easier to work with if you chill it in the freezer or refrigerator, but that is not required. Chinese Cooking Demystified says to stir in one direction only, but I am not sure if that is actually important.Īdd the minced pork fat, minced water bamboo, and lard to the shrimp… …and stir until the shrimp is sticky and starts to leave streaks on the side of the bowl. The powdered form is chemically exactly the same as the natural variety, so it can’t be true that powdered MSG causes headaches, whereas eating parmigiano or tomatoes does not. MSG is a controversial ingredient and has a bad reputation without a rational reason, as it is naturally present in many foods like parmigiano, tomatoes, soy sauce, and mushrooms, and responsible for the flavor that we describe as umami. Remove the fibrous outer husk of the water bamboo and discard, and mince the tender inside part.Ĭombine 1 tsp salt, 2 tsp sugar, 2 tsp cornstarch, and 1/2 tsp MSG in a bowl and mix. I’ve tried both and liked the more porky flavor without blanching better. On Chinese Cooking Demystified they blanch the pork fat first. This may be necessary with fresh shrimp to remove any slime, but I had to use frozen shrimp as fresh shrimp is not available here. On Chinese Cooking Demystified the shrimp is salted and then rinsed for a long time with cold water. Wrap the dough in plastic foil and allow it to rest in the refrigerator while you prepare the filling. Switch over to the dough hook and knead on medium speed until the dough is smooth and elastic. When the dough has come together (you can help a bit with your hands it is fine if it stays together after you’ve helped it, but add more water if it won’t come together)… If the dough ends up too sticky, you can add a bit more flour. Add only just enough water to let the dough come together, so add the water very very slowly towards the end. Place the flour, salt, and egg in the bowl of a stand mixer.ĭrizzle hot water while the machine is running. IngredientsĢ00 grams (7 oz) shelled and deveined shrimp (net weight after cleaning the shrimp)Ĩ0 grams (3 oz) minced bamboo shoots or water bamboo (also known as wild rice stems)Ībout 60 ml (1/4 cup) hot water (just off the boil) The most important one being the wrappers. I used the recipe by Chinese Cooking Demystified for Har Gow, but made a few simplifications. That is because it doesn’t contain gluten, and gluten are required for your dough to have elasticity and hold together. The translucent wrapper makes it look more pretty and has a softer texture, but I find it impossible to work with the wheat starch dough. They are just like the shrimp dim sum Har Gow (虾饺), but with a regular wrapper rather than a translucent wrapper. Make the legendary dim sum siu mai recipe at home, and you will believe the story above to be true.These Chinese shrimp dumplings are so good and worth the effort to make from scratch, even though it takes 1.5 to 2 hours to make a batch. The story behind the new name is that the dumplings were so good, they were never left unsold, turning them into a "hot sale.” The delicious pork and shrimp dumplings would always sell like hotcakes. When the dish started to become more and more popular and have traveled down South, the original 捎卖 shao mai takeaway dish turned into siu mai 烧卖 (burn sell) - almost the same sound but different meaning. Different characters with similar pronunciations meant "side sale.” When the Silk Road travelers stopped for a snack, they could get 'shao mai' 捎卖 alongside the Mongolian milk tea. It turns out that the delicious steamed dumpling got its name in Hohhot in Inner Mongolia. Unlike self-explanatory har gow (literally meaning 'shrimp dumpling') or char siu bao (roast pork bun), siu mai translates to a confusing 'burn sell'. One of the most popular and known dim sum dishes - siu mai (or shu mai) does not have a very clear name.
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