![]() ![]() Rinsing also helps wash away some of the taste of blood.īe aware that the longer you rinse, you might be reducing the amount of available nutrients in your food (like iron).Ī common misconception is that the red juice that leaks out from meat is blood, but it’s not. This is mostly an aesthetic choice, made to entice customers to order from the carts of delicious foods. siu mai, spare ribs), their traditionally preferred look is much lighter in color vs the smoky, charred, dark look of a BBQ rib. When dim sum restaurants serve pork (i.e. My dad said peeled, deveined shrimp is not only more convenient but is actually preferred for getting the desired chewy texture in this siu mai recipe. Lean cuts such as pork loin and pork chop will turn out too dry and tough. Pick fatty cuts of pork, like pork shoulder butt or pork belly. If you're using wonton wrappers (made with the same ingredients, but cut into squares), try to get the thinnest ones possible and cut off the corners (or flip a cup upside down to trace and cut the wrapper into a circle). Machine-rolled dumpling dough is a bit more dependable in this case! My dad doesn't really recommend making the siu mai wrapper from scratch, as it's pretty difficult to get homemade wrappers both thin and sturdy enough. My dad doesn't look for a particular brand, but in our video, we used "Kim Hong Noodle Co, Siu Mai Skin." Most Chinese supermarkets will have siu mai wrappers, which are yellow and round. It'll always start to dry out after you remove it from the steamer, so you can just leave it in the steamer and keep it in the humid air until you're ready to eat.Ĭheck out a quick story summary of our recipe! On the flip side, dry steamed dumpling wrappers are a result of air exposure. For plump and juicy (but not soggy!) siu mai, make sure to squeeze out as much liquid as you can from the meat.Īlso, if your steaming setup causes water to spill or splash up to the plate holding your food, it'll get wet and soggy, so make sure that the water's not coming from the bottom, too. If you don't have a dedicated steamer or this kind of steamer rack, you can also use a wok/pan with a lid, a wire steamer rack, and a plate.Īn expert chef’s tip for making juicy, plump siu maiĭo your steamed dumplings always come out soggy? That’s a result of too much moisture in the filling. ![]() Bring the water to a boil, then carefully set the siu mai in the steamer. ![]() If you have a steamer, fill the bottom of the steamer, or the reservoir, with at least 2 cups of water. Siu mai are steamed dumplings, so you'll need either a steamer or a steaming setup. It's a reference to the delectable snacks that 10th century teahouses would serve to traveling merchants in Guangzhou, one of the largest international ports along the Silk Road.Įven though dim sum is widely considered a classic part of Cantonese cuisine, it evolved from a wide range of influences, largely because Guangzhou was and still is a critical hub for Chinese trade and a melting pot of different cultures. ![]()
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