Siu Mai is a popular traditional Chinese dim sum known for its thin crust, tender filling, and savory flavor. The process of steaming siu mai is one of the keys to making this delicious dish. This article will detail the steps of steaming siu mai and the steaming time to help you better master the preparation of this dish.
1. Prepare materials.
The main ingredients needed to make siu mai are: all-purpose flour, glutinous rice, pork, shrimp, shiitake mushrooms, eggs, ginger and green onions. Here are the detailed weights of the materials required:
All-purpose flour: 200 grams.
Glutinous rice: 200 grams.
Pork: 100g, minced.
Shrimp: 50g, finely chopped.
Shiitake mushrooms: 30g, finely chopped.
Eggs: 1 pc.
Ginger: 10 grams, chopped.
Green onions: to taste, finely chopped.
In addition, you also need to prepare some spices, such as salt, light soy sauce, cooking wine, sugar, and pepper.
Second, the production process.
1.Prepare the filling: Soak the glutinous rice for more than 4 hours in advance and cook it in a rice cooker, or steam it in a pot. Chop the pork, shrimp, shiitake mushrooms, ginger and green onion and add to the sticky rice. Then add beaten eggs, salt, light soy sauce, cooking wine, sugar and pepper and other seasonings, stir well to make a roasted wheat filling.
2.Mix the dough: Put the all-purpose flour in a large bowl and gradually add an appropriate amount of warm water to knead into a smooth dough. Cover with a damp cloth or plastic wrap and let sit for 10-15 minutes to allow the dough to relax thoroughly.
3.To make the crust: Divide the dough into small pieces and roll out the crust with a rolling pin, trying to keep it round. The thickness of the skin should be moderate, so that it can wrap around the filling, but it should not be too thick to affect the taste.
4.Wrap the siu mai: Place the filling in the middle of the thin crust, then wrap the crust around the filling and pinch the seal tightly. The shape of the siu mai should be round or oval with an opening on it.
5.Steaming: Put the wrapped siu mai into the steamer and useSteam on high heat for 10-15 minutesuntil the skin is transparent and the filling is cooked through. The steaming time depends on the size and quantity of the siu mai, and if the siu mai is relatively large or the quantity in the steamer is large, the steaming time may need to be extended appropriately.
6.Remove from the pot and serve: Take out the steamed siu mai and let it cool slightly, then put it on a plate and enjoy. It can be added to the flavor with vinegar, chili oil and other seasonings according to personal taste.
Notes:1Glutinous rice should be soaked in advance and cooked well to ensure the texture and taste of the filling.
2.The dough should be moderately soft and hard, if it is too soft, the skin will be easy to break, and if it is too hard, the taste will not be good.
3.When steaming, use high heat to ensure that the siu mai is quickly ripe and the skin is not broken.
4.The steaming time should be properly controlled, not too long or too short, so as not to affect the taste and quality of siu mai.
5.If you want to make the siu mai more delicious, you can brush the skin with some egg wash or vegetable oil before steaming to increase the taste and color.