Comments on: Shu Mai / Siomai a la Marketman

By: Marketman

Marketman — Thu, 21 Nov 2013 22:46:24 +0000

Ced, did you follow the instructions? Particularly for mashing the meat together, throwing it against the bowl until really smushed together? And use a piping bag? That should yield the texture that is shown in the photos. The comments above, especially by Bettyq have other tips as well. As far as getting it like commercial versions, perhaps these are too “homemade” and have no extenders, shortcuts, etc.

By: Ced

Ced — Thu, 21 Nov 2013 13:15:00 +0000

Hi,i tried this recipe but it turned out so disappointing.i didnt achieved the exact firmness and texture as what i saw in some resto.the one i made was soggy,and when i sliced it the meat was “durog” not firm,and i think i also used a wrong wrapper because it became so thin when it steamed.i want to improve it so pls help me.what should i do or add to make the result firm.thanks

By: Janis

Janis — Wed, 05 Jun 2013 07:26:18 +0000

BettyQ would you mind sharing your siumai recipe? I’ve been trying different recipes but can’t seem to find a good one, flavorwise. Also, would appreciate it if you can share the recipe of chili oil. Thanks,

By: archie

archie — Sun, 28 Apr 2013 13:06:09 +0000

ang sarap nyan..nakakagutom..

By: May

May — Tue, 12 Feb 2013 22:13:59 +0000

That would be great Connie C :) !

By: ConnieC

ConnieC — Tue, 12 Feb 2013 12:16:30 +0000

May, when I make it again to Puerto Princesa ( is that where you are?) where we usually winter, I shall look you up to try your dimsum. Good luck with your experiment.

By: May

May — Tue, 12 Feb 2013 10:24:52 +0000

Thanks MM, Connie C and betty q! Will several test batches using your suggestions MM and betty q. and will keep everyone updated.the lafujimama recipe for gyoza wrappers is what I use for the cabbage and pork mince dimsum I make for my family Connie C. It is quite good and, yeah it is really labor intensive.

By: betty q.

betty q. — Tue, 12 Feb 2013 07:54:52 +0000

May…the stuffing, all the way to the top…if you can help it, wrapper on the top, not too much exposed…can you picture it? I know it might cut down on your profit…but instead of making it siksik sideways but short, try making it a little on the sexy side…with a waist but taller. You will have the same amount of filling. The top should be mounded, with none of the wrapper peeking through. If it peeks through, as it sits, it will be exposed to air so the tips will harden agad. The wrapper…best if it is round so the wrpper adheres to the sides of the siu mai just like smoothing fondant around a cake.

Dim sum stores here sell ready to eat siu mai in a table top steamer showcase with shelves. They have har how in there, stuffed lotus root packages with sticky rice among others. That s the best table top appliance to use. I wouldn’t recommend a warmer or chafing dish…your siu mai will dry up in there unless the insert is perforated…you need constant steam!

Hope that helps, too!

By: ConnieC

ConnieC — Tue, 12 Feb 2013 04:57:07 +0000

May, if it isn’t too labor intensive for you, you can make your own: wrappers:

https://www.lafujimama.com/2009/08/time-to-wrap-things-up-homemade-gyoza/

https://foodnouveau.com/2011/02/recipes/how-to-make-and-wrap-dumplings-three-methods-and-recipes-video/

By: Marketman

Marketman — Tue, 12 Feb 2013 01:06:11 +0000

May, my guess would be that your filling doesn’t have enough fat, so the wrappers dry out. If there is sufficient fat, it will soak into the wrapper and keep it moist and succulent.