![]() ![]() 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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