221
Bernard’s advice:
if you place two baskets as is the case for me in the photo, put in 6 minutes then reverse the order of the baskets and bake again 6 minutes. This way all the “siu mai” will be cooked perfectly, as the top basket tends to cook a little less than the bottom one.
I present you the famous “siu mai” or “shumai”, “shaomai”, “siomai”… There are many ways to write and pronounce it. But the ones in this recipe are part of the “dim-sum” in the Canton area and Hong Kong. They are different from the “siu mai” of the Shanghai region that we will see later (which have a different shape and a stuffing that contains glutinous rice). They are also found in Vietnam, the Philippines and Indonesia. The “siu mai” can be made with an infinite number of variations. I propose two classics, pork and shrimp and pork and beef. For the siu mai of Guangzhou (Canton), it is better to use won ton paste. For those in Shanghai, we will make our “homemade” dough which will be a bit thicker.
Recipe for 20 “siu mai” with pork and shrimps:
-150g of chopped pork loin
-125g raw peeled shrimp
-100g of water chestnuts
-3 Chinese chives
-1 spoonful of sugar
-1/4 teaspoon sesame oil
-1 teaspoon of oyster sauce
-1 teaspoon of clear soy sauce
2 teaspoons Chinese cooking wine (15°)
-1cm of fresh ginger
-lumpfish eggs
-1 package of won ton sheets
Recipe for 20 “siu mai” with pork and beef:
-150g pork loin, chopped
-125g of 20% ground steak
-100g of water chestnuts
-50g of black mushrooms
-3 Chinese chives
-1 spoonful of sugar
-1+1/2 teaspoon cornstarch or tapioca starch
-1/4 teaspoon sesame oil
-1 teaspoon of clear soy sauce
-1 teaspoon of oyster sauce
2 teaspoons Chinese cooking wine (15°)
-1cm of fresh ginger
-20 frozen peas
-1 package of won ton sheets
For those who do not know the water chestnuts, I give here a picture of the can… I could never find them fresh…Even in China.
Drain them well and then rinse them in fresh water to remove all the juice from the box. Then simply drain them well and place them in a paper towel. Cut them into small pieces (not in a blender please!!).
Wipe the shrimp well and cut them into small pieces.
Prepare the other ingredients, such as the spring onion, keeping only a green part (roughly as much white as green…).
Peel the ginger and cut it into small pieces.
For the “siu mai” with shrimp and pork, put all the ingredients in a bowl.
And mix briskly so that all the ingredients clump together. Stir for about 2 minutes without stopping.
For beef and pork, proceed in the same way, without forgetting the cornstarch…! Because the beef gives off more juice than the shrimp and the cornstarch will keep it all together! You can also add 50g of black mushrooms if you wish.
Mix well for 2 minutes.
Take out the won ton sheets (they are so practical that I don’t see the point of making the dough by myself and all the Chinese proceed this way…).
With a knife, cut the edges of the leaves to obtain a circle (just about!!).
Place a heaping teaspoon of filling in the center of the dough circle.
And close the edges towards the stuffing, leaving it visible.
To arrive at the formdu siu mai with the stuffing flattened on the top. It is in fact a small cylinder…
For the beef ones, place a pea (frozen is perfect!) in the center of the filling.
And the tip of a knife of lomp eggs for the shrimp ones.
This way, you can’t tell them apart once they’re cooked!
Place them in bamboo baskets for steaming.
And place on a pot of boiling water for 12 minutes.
Bernard’s advice:
if you place two baskets as is the case for me in the photo, put in 6 minutes then reverse the order of the baskets and bake again 6 minutes. This way all the “siu mai” will be cooked perfectly, as the top basket tends to cook a little less than the bottom one.
After 12 minutes, it’s ready!
To be eaten as is or with a sauce made of soy sauce, vinegar and spicy sesame oil.
