Lay out a wrapper in your palm (my dad prefers his left/non-dominant hand).This is a lot easier to conceptualize by watching our video (and also much easier with practice), but here are the steps to stuff and fold the dumplings: If you use these links, we really appreciate the support! These links are affiliate links, which means that if you use our links to purchase these ingredients, Amazon pays my family a small amount for the sale - at no extra cost to you. Dried Shiitake Mushrooms (soak for 15 to 20 minutes in warm water before slicing). Some of these ingredients can be hard to find in a typical grocery store. Science of Meat: What Gives Meat Its Color?.In contrast, fish meat is mostly white, with some red meat around the fins and tail, because fish float in water and aren’t constantly using the bulk of their muscles. Beef and pork meat are red because cows and pigs stand and roam almost all day. Interestingly enough, this is why not all meats are red or dark. The purpose of myoglobin is to store extra oxygen in muscles that are used for extended periods of time. Myoglobin is an iron-rich protein that turns bright red when it’s exposed to oxygen. When you freeze meat, which is about 75 percent water, the water inside the muscles expands into ice crystals which rupture the muscle cells, and when the ice thaws, it carries some myoglobin with it. Most of the time, the blood has already been drained by the time you buy it, and the red juice is actually a result of freezing the meat during transport. 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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