Siumai, from scratch - How to Make Cantonese Dim Sum style Siu Mai (烧卖)
2,036,977
Published 2017-11-27
We wanted to show you how to make this dish from scratch, Siumai wrapper and all. You obviously don't need to do that part if you don't want to - feel free to use store bought wonton wrappers in a pinch.
As always, here's the link to the detailed written recipe and ingredient list over in /r/cooking:
www.reddit.com/r/Cooking/comments/7g3rlv/recipe_si…
Outro Music: "Add And" by Broke For Free
soundcloud.com/broke-for-free
ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
All Comments (21)
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THANK YOU!!!!!!!!!! . Believe it or not, I been trying different shu mi recipes for FORTY years., looking for the right flavor and texture as my favorite takeout restaurant in Sacramento CA. None of the cookbooks I had talked anything about the rinsing and soaking of the meats, the mixing till sticky, etc.,,,, let alone adding in the lard or fat.,,, I went to our butcher for this one. I haven’t lived in Sacramento in 30 yrs, but always stopped in and got 24 shu mi to take home, and try to talk to the family that makes them, but I don’t speak Cantonese , their instructions where lost on me., All I had was an ingredient list….Until now…. My shu mi turned out Perfect, and my honey just opened a bottle of good champagne,,,,and,, that’s my story. Almost 1/2 a century in the making. Thanks again. Wow.
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You know that this is authentic because there's MSG & lard.. I love this
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Now I know why I go to a dim sum restaurant if I want to eat siu mai. Thanks for showing how much work is needed to do a good job.
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Great recipe. I’ve been making dim sum for 17 years. I added sesame seed oil and oyster sauce to the recipe and I used granulated chicken flavor soup base from the Asian super market instead of the normal chicken bouillon we use in America ( game changer) The soup base has msg in it already so I axed the additional msg. Identical to restaurant sui mai. Pork loin works well for the recipe considering how hard it is to get fresh ham without it being cured lol. Pork belly also works fine in lieu of pork fat.
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As a student of Chinese cooking for many years, I havr to say this is the most authentic and accurate English language video on siomai making I have ever seen as it ( ...and many of your other videos ☺.. ) describes and clearly explains the often obscure yet crucial techniques and ingredients often known only to master chefs. Love all your videos ! Well done 😊!!
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Sitting at home, eating store-bought frozen beef & broccoli, torturing myself w/YouTube videos of real food. Love from Nebraska!
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Do you know how long I’ve been looking for an authentic recipe like this!!!! YEARS! Thank you so much 😁😁😁
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Dimsum restaurants are still closed, its a good thing i can get the ingredients and make this myself! Thanks for sharing authentic Cantonese recipes!
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This is the most authentic and accurate English language video on siomai making I have ever seen as it ( and many of your other videos ) describe the lesser known but very crucial techniques and ingredients often known only to master chefs. Well done ! Love all your recipes ☺
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The best part of shrimp is that crunch. I'm glad you agree to its importance.
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I love that you also explain the scientific parts of the recipe. Love your channel
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This was such an incredible and savory recipe. I honestly had no idea what the difference between my ground pork shumai and the amazing ones you get in Dim Sum places was but wow...this was so authentic and tasty. I love the scientific explanations you give for your videos! It is very useful and helpful. Thank you!
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Love siu mai! People who come to our dim sum restaurant now can see how much work and love go into this classic southern Chinese dish.
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I have studied authentic cooking from many countries for years now and just from watching the techniques here I can tell this recipe is brilliant! I can't wait to try it, have to buy some cookware first, but I'll be sure to let you know how my favorite food ever turns out.
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Loved the authenticity of the process. Been wondering why the real deal is so simple yet complicated. The scientific explanation also adds up to the understanding of why such techniques are important.
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This is the most thorough recipe I found to make siu mai. I've had tried so many recipes at home and it never tastes like at the restaurant. Thank you so much!
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I had a hard time finding pork fat so I just used 450 grams of pork belly, about 1/3 fat and 2/3 lean I’d wager, and omitted the melted lard and the pork washing step. I also added 1 tsp each of crushed garlic and grated ginger. Thanks for the recipe and method. It worked out great.
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you guys are the best chinese cooking video channel in you tube, seriously! thank you for your service to mankind! more power!
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Hi! Your videos have given me the confidence to try all kinds of Chinese dishes that I would previously only order in - and have been so successful! I will definitely be giving this a whirl. Thank you.
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I never have a dim sum experience without these. They’re really delicious.
