siu mai - sunday morning dim sum Recipe

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Ingredients

Ingredients:
Makes ~50 siu mai.

• 2 lbs ground pork
• 8 oz shrimp, chopped
• 4 scallions, minced
• 3 tbsp ginger, grated
• 2 tbsp oyster sauce
• 1/2 cup bamboo, minced
• 1 tsp salt
• 2 tsp rice wine
• 2 eggs
• 3 tbsp sesame oil
• 1 cup shittake mushrooms
• 4 tsp sugar
• 3 tbsp corn starch
• 1 pack siu mai wrappers

How to make siu mai - sunday morning dim sum

For step-by-step pictures, please visit: http://flyingricecooker.blogspot.com/2009/06/sunday-morning-dim-sum-how-to-make-siu.html

As we were enjoying our dim-sum dishes over Sunday morning tea, my boyfriend decides to give me a history lesson. And, as I thought it was very very interesting, I decided to share the information I've learned from him, with you. For those who might already know this little history tidbit, you may skip to the ingredients list below; for those who don't know, or are just interested in reading more, I will try to keep it brief, I promise!

The popular dishes known as dim sum today actually derive from the practice of yum-cha, which, translated into Chinese means, "drinking tea." This practice of tea drinking was usually accompanied by lively conversations and small servings of food (i.e. dim sum). The primary focus during these occasions was the tea, not the food. In today's culture (or is it just in America?), this practice has done a complete 180; instead of the focus being tea, it has become the food that receives the center stage.

And, just to add a little more, Wiki says it better then I, "Yum cha is also a morning ritual for the elderly to spend a good part of the morning after early morning exercise of tai chi or a walk. The tea is important, for it is said to help digest the rich foods. In the past, people went to a tea house to yum cha, but now people yum cha mostly at a Dim sum restaurant."

After this brief chat of ours, I noticed that even I have been affected. In my childhood, I used to call it going to 'yum-cha,' versus now, I am more familiar saying I am going to 'dim-sum.' Okay, so I know those two phrases are probably not grammatically correct, but I am not too worried about it. Maybe I am just over thinking it. What do you think?

Anyway, this weekend i took on making ha gow and siu mai, but since the recipes for both can get quite long, I've decided to post them at separate times. Here is the recipe to make siu mai. I merged two recipes and didn't really follow them verbatim, so I guess I can call them my own creation, right?

Cooking directions:

1. Mix all ingredients except the siu mai wrappers, in a large bowl.
2. Cut siu mai wrappers into smaller circles, instead of the square shape it comes in. I find it easy to cut off the corners at a 45 degree angle, then work your way from there, forming it into a circle (it does not have to be perfect). Make sure the circle is small enough, too big and the siu mai will be too large (unless you like eating large siu mai, which isn't a problem).
3. Hold one of the siu mai wrappers in your hand, place a dollop of the filling in the center of the wrapper. Using a dull steak knife (or even a spoon!) begin pushing the meat downward, while continuously turning the shape in your hand. You will see the siu mai shape start to form.
4. Place on the siu mai on a baking sheet until you you've completed them all.
5. Now you can steam them! (If you don't have a steamer, you can always purchase a steaming rack from the 99 Ranch store for $0.99, fill a pot with water, and place a small plate on top of the rack. Put your food on top and steam with lid over pot. That's what I did.)

If the steam is already rising in the pot, I say to give it a food 15-20 minutes. Since it is pork, you really want the meat to cook thoroughly so you don't get sick. The great thing about steaming is that it allows you to keep it in there as long as you like, without losing any flavors or juiciness. **Very important: Always make sure you have enough water in your pot. If the water runs out, it can ruin your food, and even worst, your pot!

The orange dot is really just red/yellow food coloring gel I used. I only used it because I had some at home. That part is definitely optional. Your food won't taste any better or worst with or without it.

Now, are you ready to pick up your tea cups, take a sip, and enjoy yourselves? I know I am! (Or I mean, already have). I will post the recipe for ha gow soon.

• 
  muttoneer says

  Love it! To me, siu mai is always a must at dim sum.

• 
  j6tran says

  agreed! :)

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