Siu Mai is a very popular Chinese dim sum that is loved by everyone for its beautiful wrapping method and taste. Here are the steps to wrap siu mai to help you make a beautiful and delicious siu mai:
Prepare the materials. First, you'll need to prepare the following materials:
Siu Oathu: You can buy ready-made siu oat husks or you can substitute dumpling wrappers.
Fillings: Usually include pork, shrimp, winter bamboo shoots, shiitake mushrooms, glutinous rice, etc.
Seasonings: e.g. light soy sauce, dark soy sauce, cooking wine, salt, sugar, pepper, etc.
Water: used to wet the roasted oatmeal.
Rolling pin: used to roll out the oatmeal.
Make the filling. Cut pork, shrimp, bamboo shoots, shiitake mushrooms and other fillings into small cubes, add seasonings, mix well, and marinate for a while. Glutinous rice needs to be soaked and steamed in advance.
Roll out the oatmeal. Roll out the ready-made siu oatmeal or dumpling wrappers with a rolling pin into a circle with a thick middle and thin edges. In this way, the wrapped roasted wheat will have a thin skin and filling, and the taste will be better.
Wrap siu mai. Take a piece of rolled loasted oatmeal husk and put it in the palm of your hand and put an appropriate amount of filling. Gently close the mouth with the tiger's mouth, and at the same time use the thumb and forefinger of the other hand to gently pinch the neck of the siu mai to give it a lace-shaped fold. This completes a loafed wheat wrapping method.
Arrange and steam.
Arrange the wrapped siu mai neatly on the steamer or steaming tray, taking care to leave a certain gap between them to prevent sticking. Next, put the steamer or steaming tray into the preheated steamer and steam for 8-10 minutes on high heat until it is cooked through.
Serve to the table. Take out the steamed siu mai and let it cool slightly before serving. It can be eaten with vinegar, shredded ginger and other seasonings for a better taste.
To make the siu mai wrap more aesthetically pleasing, here are some tips:
The filling should be evenly distributed: When wrapping the siu mai, make sure that the filling is evenly distributed on the siu mai husk, so that the wrapped siu mai will be more beautiful.
Tighten the mouth: Gently tighten it with the tiger's mouth when closing the mouth to ensure that the filling does not leak out. At the same time, use the thumb and forefinger of your other hand to gently pinch the neck to make the folds more noticeable.
Uniform folds: When pinching pleats, make sure that the folds are evenly distributed and the size is consistent, so that the wrapped siu mai will be more beautiful.
Cooking time should be moderate: The cooking time should not be too long or too short, and the cooking time should be adjusted according to the filling and heat to ensure that the siu mai can be fully cooked and taste the best.
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