Ever wonder how to make siew mai, one of the most popular Cantonese dim sum. In this video, I share with you on how to make siew mai in your home kitchen. Learn the method to make the meat filling bouncy and chewy, just like those in the Dim Sum restaurants.
𝐓𝐡𝐚𝐧𝐤 𝐲𝐨𝐮 𝐟𝐨𝐫 𝐰𝐚𝐭𝐜𝐡𝐢𝐧𝐠. 𝐒𝐮𝐛𝐬𝐜𝐫𝐢𝐛𝐞 𝐭𝐨 𝐦𝐲 𝐜𝐡𝐚𝐧𝐧𝐞𝐥 𝐟𝐨𝐫 𝐦𝐨𝐫𝐞 𝐜𝐨𝐨𝐤𝐢𝐧𝐠 𝐯𝐢𝐝𝐞𝐨𝐬:
[ Ссылка ]
Chapters
0:00 Prepare the ingredients
0:53 Mix the ingredients
2:05 Wash and dice prawns
2:54 Add prawns, mix and beat mixture
3:44 Dice carrot
4:31 Cut and lay baking paper
5:02 Cut wanton skins to shape
5:39 Wrap the siew mais
6:50 Steam and serve
𝐑𝐞𝐜𝐢𝐩𝐞 𝐟𝐨𝐫 𝐒𝐢𝐞𝐰 𝐌𝐚𝐢 ( 𝟏𝟎 𝐩𝐢𝐞𝐜𝐞𝐬)
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
70g prawn meat ( grey prawn, devein )
80g minced pork
Wantan skin
Diced carrot ( garnishing)
Sesame oil ( for brushing on complete seiw mai before steaming)
𝗦𝗲𝗮𝘀𝗼𝗻𝗶𝗻𝗴 𝗳𝗼𝗿 𝗽𝗼𝗿𝗸
0.5 tsp sugar
0.2 tsp salt
0.25 tsp pepper
2 tsp oyster sauce
0.5 tsp sesame oil
0.5 tsp shaoxing wine
0.5 tsp light soya sauce
0.5 tsp corn flour
𝐒𝐨𝐥𝐮𝐭𝐢𝐨𝐧 𝐟𝐨𝐫 𝐬𝐨𝐚𝐤𝐢𝐧𝐠 𝐝𝐞𝐯𝐞𝐢𝐧𝐞𝐝 𝐩𝐫𝐚𝐰𝐧
1 tsp salt
0.5tsp bicarbonate of soda
200ml tap water
𝗦𝘁𝗲𝗽𝘀
1. Soak deveined prawns in solution prepared for 10 mins.
2. Add in seasoning to pork and mix.
3. Stir pork in circular movement with a pair of chopstick/ spoon till its sticky and firm.
4. Wash prawns in water and drain away water. Repeat 3 times.
5. Make sure water if fully drain by pat a kitchen towel over prawns.
6. Mesh and dice prawns to small pieces with a knife.
7. Mix prawns into pork and stir till well mixed in a gluey .
8. Beat the mix several times by lifting the mix and throwing it back to the bowl several times.
9. Spoon mix into wantan skin. * Refer to video for technique on wrapping the siew mai.
10. Make 10 siew mai.
11. Brush top with sesame oil.
12. Garnish top with diced carrot.
13. Steam for 8 minutes in medium fire.
14. Serve while hot.
𝗜𝗺𝗽𝗼𝗿𝘁𝗮𝗻𝘁 𝗡𝗼𝘁𝗲:
In solution for soaking deveined prawn, salt helps to keep prawn juicy and fresh
And bicarbonate of soda gives prawn a crisper texture
Stirring helps to tenderize the minced pork.
In the beating process, the proteins in the meat are separated, resulting a bouncy and chewy
texture for the siew mai.
𝐓𝐡𝐚𝐧𝐤 𝐲𝐨𝐮 𝐟𝐨𝐫 𝐰𝐚𝐭𝐜𝐡𝐢𝐧𝐠. 𝐅𝐞𝐞𝐥 𝐟𝐫𝐞𝐞 𝐭𝐨 𝐥𝐞𝐚𝐯𝐞 𝐲𝐨𝐮𝐫 𝐜𝐨𝐦𝐦𝐞𝐧𝐭𝐬.
#siewmai #dumpling #homecookedfood #workingmumcookingjournel
