Best 4 Sew Mai Dumplings Recipes
Sew Mai Dumplings, also known as Siu Mai, are a beloved dim sum delicacy that combines savory pork and shrimp fillings encased in a translucent wrapper. With origins in Southern China, these delectable dumplings are often steamed and served as an appetizer or main course. Whether you're a novice cook or a seasoned culinary enthusiast, this article will guide you through the exciting journey of creating the most delicious sew mai dumplings from the comfort of your own kitchen. From selecting the perfect ingredients to mastering the art of folding and steaming, we'll provide you with step-by-step instructions and helpful tips to ensure your dumplings turn out perfectly. Get ready to tantalize your taste buds and impress your loved ones with this iconic dish!
Let's cook with our recipes!
SEW MAI DUMPLINGS
Dim sum literally translates to"fill the heart." I love filling my belly with this Cantonese breakfast! It originated in little tea houses in southern China that served steamed and fried bites with your choice of tea and is the modern version of a culinary swap meet. Masses of people all competing for fresh cooked bites of food auctioned off carts. These are my favorite type of dumpling. Shaped like drums, stuffed with shrimp and pork, they are the best.
Provided by Jet Tila
Time 1h30m
Yield 8 to 10 dumplings
Number Of Ingredients 11
Steps:
- For the filling: Reconstitute the mushrooms in hot water for 30 minutes. Rinse them, remove the stems and chop them into small dice.
- In a large bowl, combine the mushrooms with the pork, shrimp, oyster sauce, sesame oil, sugar, cornstarch, salt and pepper and mix until well combined. (You may also use a mixer with a paddle attachment.) Cover the mixture and let it rest for at least 1 hour and up to overnight in the refrigerator.
- To assemble the dumplings: Lay a dumpling skin on your work surface. Place about 2 tablespoons filling in the center. Hold the filling in place with your fingers and use the other hand to twist the skin around the filling. While twisting, make sure to flatten the top of the filling into the skin. Place the bottom of the dumpling on the work surface and flatten it out. Repeat this process until all the filling is gone.
- Steam the dumplings in a steamer basket on high heat until cooked through, about 7 minutes.
- I love eating these with soy sauce, chili garlic sauce, and hot mustard.
SUI MAI (STEAMED DUMPLINGS)
I like to steam these before a party and then I reheat them in a skillet with a little water and a lid to serve. I like the bottoms a little brown. These freeze beautifully. The number of dumplings you get will depend on how big you make them. I try to have extra wrappers around just in case.
Provided by riffraff
Categories Lunch/Snacks
Time 35m
Yield 30 Dumplings
Number Of Ingredients 12
Steps:
- Chop the shrimp very fine using a knife or the food processor. Just be careful not to grind too too fine.
- Mix together the pork, shrimp, scallions, cilantro, fish sauce, salt, cornstarch, egg,sesame oil, water chestnuts. and ginger (I use my hands).
- Form the mixture into 1-2 inch balls and place on wax papper, parchment or a platter.
- Put one ball in the middle of a wonton wrapper and gather the wrapper around the ball leaving the top open.
- Kind of give it a "waist".
- Steam in a bamboo steamer for about 5 to 6 minutes.
- May be frozen after steamed and cooled.
- To reheat I put them in a large skillet with some water or resteam.
- Some people boil these but I have never had much luck with that.
- I serve with several dipping sauces of varying heat.
Nutrition Facts : Calories 103.6, Fat 5.9, SaturatedFat 2, Cholesterol 35.6, Sodium 351.9, Carbohydrate 5.7, Fiber 0.3, Sugar 0.2, Protein 6.5
CHICKEN SIU MAI (CHICKEN DUMPLINGS)
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 24
Number Of Ingredients 18
Steps:
- Make the filling: In a large bowl, combine chicken, water chestnuts, bamboo shoots, scallions, cornstarch, white peppercorn oil, oyster sauce, ginger, Shao Hsing, sugar, soy sauce, sesame oil, salt, pepper, and egg white. Stir to mix thoroughly. Transfer to a shallow dish, and refrigerate, uncovered, for 4 hours, or covered, overnight.
- Make the dumplings: Lightly oil a bamboo steamer basket, or line the bottom with a round metal steamer insert; set aside. Work with one wrapper at a time, and cover unused wrappers with a damp cloth. Place 1 1/2 tablespoons filling in center of each wrapper. Hold filling in place with the blade of a butter knife. Holding the dumpling in the other hand, gradually turn the knife and dumpling slowly in a clockwise direction so that the dumpling forms a basket shape.
- Remove knife, and pat filling with point of knife to smooth. Squeeze the dumpling slightly to adhere dough to filling, this will ensure that the dumpling and filling will remain intact during the steaming process. Tap the dumpling bottom lightly on work surface to flatten. Place into prepared steamer basket. Repeat with remaining filling and wrappers.
- Bring 3 inches of water to a boil in a wok. Place steamer basket over water. Cover, and steam until dumplings are cooked through, about 6 minutes. Turn off heat. Remove the steamer from the wok, and transfer to a platter. Serve dumplings directly from steamer with mustard dipping sauce on the side.
SIU MAI OPEN-FACED DUMPLINGS
These open-faced dumplings are a requisite part of the Cantonese dim sum repertoire. In contrast to their dainty size and frilly edge, shāomai (siu mai in Cantonese) are packed with a pork filling that's typically punctuated by earthy mushrooms and crunchy water chestnuts. The dumplings here are made from thin wonton skins that have been cut into circles. Don't confuse them with the Jiangnan version from the area between Shanghai and Nanjing, which is made from hot-water dough wrappers and filled with a sticky rice mixture. Both go by the name shāomai, which literally means "cook and sell," reflecting their perennial popularity. Feel free to add chopped raw shrimp to the filling (cut back on the vegetables) for variety. Any of the wonton fillings can be used, too; but do remember to double the pork and shrimp filling on page 41 or quadruple the shrimp filling on page 70, adding a beaten egg white in each case to insure a smoother texture. The shape of siu mai enables them to hold a lot more filling than other dumplings of the same size.
Yield makes 30 dumplings, serving 6 to 8 as a snack
Number Of Ingredients 16
Steps:
- To make the filling, in a bowl, combine the pork, mushrooms, water chestnuts, and scallions. Use a fork or spatula to stir and lightly mash the ingredients together so they begin to blend.
- Put the salt, sugar, white pepper, cornstarch, soy sauce, rice wine, sesame oil, and egg white into a small bowl and stir to combine well. Pour over the meat mixture, and stir, fold, and mash everything together until they cohere into a compact mass. Cover the filling with plastic wrap and set aside for 30 minutes, or refrigerate overnight, returning it to room temperature before assembling the dumplings. You should have a generous 2 cups of filling.
- Before assembling the dumplings, line steamer trays and/or a baking sheet with parchment paper. For the baking sheet, lightly dust the paper with cornstarch to prevent sticking. Set aside. Hold a skin in one hand. Scoop up about 1 tablespoon of filling with a bamboo dumpling spatula, dinner knife, or fork and position it in the center of the skin, pressing down gently. Pick up the skin and gather and pinch it together to form an open bag (see page 74). Crown the dumpling with some finely diced carrot or a pea. If steaming right away, place each finished dumpling in a steamer tray open side up, spacing them 1/2 inch apart, and 1 inch away from the edge if you are using a metal steamer. Otherwise, place the waiting dumplings on the baking sheet a good 1/2 inch apart. Keeping the finished dumplings covered with a dry kitchen towel to prevent drying, form and fill wrappers from the remaining dough. Dumplings made several hours in advance of cooking should be covered with plastic wrap and refrigerated. For longer storage, freeze them on their baking sheet until hard (about 1 hour), transfer them to a plastic container, and keep them frozen for up to 1 month; partially thaw them before steaming.
- To cook, steam the dumplings over boiling water (steaming guidelines are on page 17) for 6 to 8 minutes, until the dumplings have puffed slightly and their skins have become translucent. Remove each tray and place it a top a serving plate.
- Serve immediately with the soy sauce and hot mustard. Invite guests to mix up their own dipping sauce.
Tips:
- Use fresh ingredients whenever possible. Fresh vegetables, herbs, and meats will give your dumplings the best flavor.
- Don't overmix the dough. Overmixing will make the dumplings tough.
- Be careful not to overstuff the dumplings. Too much filling will make them difficult to seal and they may burst during cooking.
- Use a variety of fillings. There are endless possibilities for fillings, so experiment and find your favorites.
- Cook the dumplings in a well-seasoned pan. This will help to prevent them from sticking.
- Serve the dumplings with a dipping sauce. This will add extra flavor and moisture.
Conclusion:
Sew Mai dumplings are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. With a little practice, you can make perfect dumplings at home. So next time you're looking for a new and exciting dish to try, give Sew Mai dumplings a try. You won't be disappointed.
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