Friday, January 18, 2008

Steamed Siew Mai (Pork Dumplings)



Decided to use the leftover filling from the Wontan Rolls with Nori Sheets to make Siew Mai. Serve with my homemade Chili in Oil. Everyone loved it! Guess next time I would have to make more.



Siew Mai is an item commonly served in Dim Sum restaurant. Some more expensive one added one whole shrimp in the siew mai. Homemade siew mai is healthier because the restaurant added lard in the siew mai to make it tastier. Not sure whether they still use lard in preparing their siew mai these days? Because of this we always order the Har Gow (Shrimp dumpling) instead of siew mai.

25 comments:

cocoa said...

wow.. what a lovely siew mai!! can i have some please..

Lin said...

It looks yummy to me! I've always wanted to try making siew mai on my own but somehow never did, how did u pleat those patterns anyway? Can teach me? :)

beachlover said...

oh!! what a pretty and beautiful shumai you make.I can't believe it's home make!!

singairishgirl said...

Oh wow, so beautiful! I wanna learn how to fold that.

Mandy said...

OMG! I didn't know there's lard in siew mai, it's one of my must order items for dim sum! I need to try making these at home. Yours look just like those from Chinese restaurant. :)

Ling's Passion said...

Your siew mai looks yummy....I too would love one....

Little Corner of Mine said...

Cocoa, help yourself! ;)

Thanks Lin. Wrapping siew mai very easy, no pleating required. Just cut the wanton skin into round shape, place the filling in the middle, I sort of shape the filling into oblong shape, and then just pull the skin up to cover the filling and that's it. When you steam, it becomes like that. Hope this help! :)

Thanks beachlover. :)

Thanks D. Method mentioned in my reply to Lin above. :)

Thanks Mandy. It's very easy to make at home actually. Do try it! :)

Thanks Ling, only one? :P

Greg said...

Your dumplings look PERFECT! I love them with chili oil and just a tiny bit of vinegar.

I Cook4Fun said...

I totally agreed with you on the dim sum place siew mai. I never like it as it always look kind of dark and had a lot of lard in it. That is why I only order Har Kow too :) Your siew mai look so much better and I bet is taste even better.

singairishgirl said...

Huh, so easy? I don't believe. Hehehe.

daphne said...

that's really pretty! I have to try it myself- did you use egg yolk or water to make sure the wanton wrapper stay in place?

Anonymous said...

Hi, I really love this siew mai ^.^.^ Can you show me what are in the fillings?

thank you!!!

Little Corner of Mine said...

Thanks Greg. Adding a little vinegar sounds good too, like the dipping sauce for potsticker. :)

Hi Gert,
I think we have a lot in common, are you Hokkein too? :)

Hi D,
Is that easy leh, at least that's how I made mine, not really sure how others did theirs though.

Hi Daphne,
I did not because the wanton just stick to the filling so I didn't bother to add water. You can however apply some water on the wanton before you close it.

Hi Anon,
I already listed the filling ingredients in my previous post, the fried wanton with nori one.

WokandSpoon said...

They look so perfect!!!

bigfish_chin said...

ohhh looks so delicious lar! Serve with a cup of hot Chinese Tea ~ Gorgeous!
huh... u really can think about OWN RESTAURANT there... no kidding man! :)

Anonymous said...

Your chili in oil looks very very delicious. Do you have the recipe for it?

Many thanks in advance

Sweet Jasmine said...

wow...lovely wonton...drooling already...!

Lin said...

Thanks Ching, I will attempt this when I've gathered the ingredients :)

tigerfish said...

So pretty and perfect! For still no wontons skin wrappers for me :(

Jo said...

What a coincidence, I too made siew mai last week. Didn't want to publish it cos I oversteamed mine. Was too obsessed with the tv show that I actually forgot that I was steaming siew mai. The overcooked skin looked horrible.

Nilmandra said...

Lovely! I must remember to do this the next time I make wontons and have leftovers. I also tend to order Har Gow instead of Siew Mai, but that's because I just like prawns too much haha. Adding one pea to the top of each would make them even prettier :)

Little Corner of Mine said...

Thanks wokandspoon.

Thanks Bigfish. I know but owning a restaurant is hard work. :P

Anon, my chili in oil recipe is under condiment.

Thanks sweet jasmine.

You're welcome Lin. I might make it again today because Evy asked for it eventhough I am lack of cilantro, will see how it turned out without cilantro.

Thanks tigerfish. That's really weird hor, guess you will have to make your own wanton skin.

Hi Jo, wow I didn't know overcooked skin looks horrible. Now I better watch out. But normally I will set the timer so that I won't forget. Too many things going on I tend to forget too.

Nilmandra, yes I have seen people add a pea on top of each siew mai too. Will probably do that in my next batch since I don't have cilantro this time. Thanks!

Big Boys Oven said...

this is so lovely.... i can wallop all in no time!

Camemberu said...

Hi! Chanced upon your site from Singairishgirl's blog. Love the siew mai you made - so pretty! Now I'm tempted to make some myself!

I'm definitely bookmarking you!

Little Corner of Mine said...

Thanks BBOven.

Welcome Camemberu and thanks. It's good that I'm tempting you to try make some. :) Visit more often ya!