Siu Mai

Hello everybody, it is John, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Siu Mai. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Siu Mai is one of the most popular of current trending foods in the world. It is easy, it's fast, it tastes yummy. It's enjoyed by millions daily. Siu Mai is something which I have loved my whole life. They are fine and they look fantastic.

Many things affect the quality of taste from Siu Mai, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Siu Mai delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Siu Mai is 3-4 people. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few components. You can cook Siu Mai using 24 ingredients and 7 steps. Here is how you can achieve it.

This a slightly modified recipe by Chinese Cooking Demystified for Siu Mai. It's simplified to just use ground pork, which is more readily accessible. We always keep home ground pork (shoulder) in our freezer, ground once through the largest grinding hole.

Ingredients and spices that need to be Take to make Siu Mai:

1. Meat prep
2. 1/2 lb ground pork
3. 1/4 tsp baking soda + 3/4 tsp water
4. 8 g salt
5. Shrimp Prep
6. 300 g shrimp, peeled and deveined
7. 1/4 tsp baking soda + 1/2 tsp salt
8. Other filling ingredients
9. 6 rehydrated shiitake mushrooms, squeezed dry and minced
10. 4 tsp sugar
11. 30 g lard, melted
12. 2 tsp white pepper
13. 2 tsp soy sauce
14. 1 tsp Better than Bouillon chicken bouillon
15. 1/4 tsp Takii mushroom powder (substitute for bouillon if necessary)
16. 1/2 tsp MSG
17. Wrapping/Misc (Toppings all optional)
18. Frozen green peas
19. ~30 circular egg-based Hong Kong style wrappers
20. Dipping (Scale up as needed)
21. 1 tsp sugar
22. 3 tbsp water
23. 2 tbsp soy sauce
24. 1/2 tsp fish sauce

Steps to make to make Siu Mai

1. In a small bowl, put the "shrimp prep" ingredients together: shrimp, salt, and baking soda. Mix and massage the shrimp thoroughly and set in the fridge for 15 minutes to marinate. Once marinated, wash under water for approximately 5 minutes until the shrimp flesh turns milky translucent white and its coloration becomes slightly orange-ish pink, as if slightly cooked.
2. Dry shrimp thoroughly with a clean kitchen towel or paper towels, then mince shrimp with a knife. You can mince to your desired texture, but we generally like having pea-sized (or larger) chunks of shrimp left. Set aside.
3. In a larger bowl, mix your pork and the baking soda and water mixture. Mix thoroughly, then add salt. Give it a slight mix, then add in your shrimp paste. Mix in one direction vigorously for a minute, until the mixture becomes sticky and leaves noticeable white streaks around the edge of your mixing bowl.
4. Take your mixture in one hand, lift it up out of the bowl, and throw it back down into the bowl. This process is known as "dat"-ing, and is done to improve the texture of a variety of Asian pastes/fillings. Do this about ten times.
5. Gently mix in the shiitake mushrooms. Then add in the rest of the seasoning-ingredients (sugar, soy sauce, MSG, bouillon, white pepper, mushroom powder) and mix well until combined. Add the melted lard in *last* and mix thoroughly. Set aside in the fridge until you are ready to fill.
6. When ready to fill, take a heaping tablespoon and a half of filling, and place onto the center of a wrapper. With your pointer finger and thumb touching, making an OK symbol, place the filling on top of it and use your finger and thumb to push the wrapper up the sides of the fillings.
   
   It would be better to head to youtube to see how this is done.
7. Place a green pea on top (optional, this is how it is garnished in Vietnam. Other places may use roe, or an additional whole shrimp), and steam on high heat for 10 minutes. Serve while hot with the dipping! We also eat it with hot sauce.

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So that is going to wrap it up with this exceptional food Recipe of Speedy Siu Mai. Thanks so much for your time. I'm confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!