Siew Mai | Made by Meaghan Moineau
Savoring Tradition: Unveiling the Art of Making Siew Mai
Description:
Dive into the heart of traditional Chinese cuisine with our delectable Siew Mai recipe. This comprehensive guide not only walks you through the step-by-step process of crafting these delightful dumplings but also shares a nostalgic family memory that makes this dish truly special. Classified as an appetizer, this recipe boasts a difficulty rating of 7/10, perfect for those looking to challenge themselves in the kitchen.---
The Perfect Siew Mai Recipe: A Culinary Journey
In the world of dim sum, few dishes evoke as much joy and nostalgia as Siew Mai. These succulent dumplings, wrapped delicately in wonton wrappers, are a staple at any dim sum feast. With a rich filling of fatty pork, shrimp, and savory glutinous rice, each bite is a symphony of flavors that instantly transports you to the bustling streets of Hong Kong or a cherished family gathering. Today, I invite you to join me on this culinary journey, where tradition meets taste.
Ingredients:
- Wonton wrappers- For Pork Filling:
- 700g fatty pork, minced
- 2 tablespoons corn starch
- 1 teaspoon salt
- 1 teaspoon white ground pepper
- 1/2 teaspoon sugar
- 1 teaspoon Worcestershire sauce
- 2 tablespoons Shaoxing Huatiao wine
- 2 tablespoons sesame oil
- 80g canned water chestnuts, finely chopped
- 4 large mushrooms, finely chopped
- 1 small carrot, finely diced
- Cooked whole shrimp for topping
- For Glutinous Rice Filling:
- Raw glutinous rice (prepared as per linked recipe)
- 2 lap cheongs (Chinese sausages), diced
- Dried shrimps and scallops, cooked
- 1 tablespoon cooking oil
- Shallots and ginger, finely chopped
- Light soy sauce, oyster sauce, salt, white ground pepper
Instructions:
1. Prepare the Pork Filling:
- In a large mixing bowl, combine the minced pork with corn starch, salt, white ground pepper, sugar, Worcestershire sauce, Shaoxing Huatiao wine, and sesame oil.
- Add the chopped water chestnuts and mushrooms to the pork mixture. Mix well to combine.
- Set aside the pork mixture and diced carrots until ready to wrap the dumplings.
2. Prepare the Glutinous Rice Filling:
- Soak the lap cheongs in boiling water until the skin separates. Remove the skin and dice.
- Pan fry the diced lap cheongs until golden. Set aside.
- Prepare the glutinous rice as per the linked recipe, incorporating the diced lap cheongs.
3. Wrap the Dumplings:
- Place a sheet of wonton wrapper on a flat surface. Add a teaspoon of filling in the center.
- Wet the edges of the wrapper, gather, and squeeze gently to wrap the filling tightly.
- Top each pork Siew Mai with a shrimp and garnish with diced carrots or your choice of toppings.
4. Steam and Serve:
- Arrange the dumplings in a steamer lined with baking paper. Cut holes in the paper for steam.
- Steam over boiling water for 14-15 minutes or until cooked. Serve hot.
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A Nostalgic Memory
Growing up, Siew Mai was more than just a dish; it was a family ritual. Every Sunday, my grandmother would gather us in her cozy kitchen, the air filled with the aromas of spices and laughter. She would share stories of her childhood, teaching us the art of wrapping dumplings with the patience only a grandmother possesses. As we gathered around the table, savoring each delicious bite, I realized that Siew Mai was more than just food—it was a symbol of love and tradition, a legacy I now share with my own family.
Difficulty Rating: 7/10
Classification: Appetizer
Crafting Siew Mai is an art that demands attention to detail and a touch of patience. The result, however, is a dish that not only delights the palate but also warms the heart, making it a perfect appetizer for any occasion. Whether you're a novice or a seasoned chef, this recipe offers a rewarding challenge that celebrates the timeless joy of cooking and sharing.