Alright, COVID-19. You’ve locked me in my house, in the suburbs, for 2.5 months. It has resulted in consecutive weekends of baking Chinese buns, handfuls of homemade pizzas, endless culinary adventures … and possibly some weight gain 😫. Well, I am now craving dim sum. No, not the ha gow that made it onto my cooking fumble list. I want SIU MAI 😋!
RECIPE RECAP
| Recipe Used: Cantonese Shumai – from Taste Asian Food |
| Prep + Cook Time: 30 minutes (for 4 pieces) |
| Ingredients: Prawns, dried mushrooms, pork belly, white pepper, Shaoxing wine, sesame oil, caster sugar, oyster sauce, corn flour, salt and wonton skins |
| Adjustments Made: Substituted pork belly with packaged ground pork, caster sugar with raw cane sugar and raw prawns with frozen, cooked shrimp. I made 4 servings, so multiplied each ingredient by 4. |
| My Execution: Check out the video below to see me in action! |
| Thoughts: Siu mai is one of the most popular dim sum dishes around, also aesthetically beautiful to the eye and often topped with my favorite roe. Shockingly, this delicacy is quite easy to make! I recommend using store-bought wonton skin, unless you have all the time on your hands. Furthermore, if you own just one 8″ steamer like I do, it may require additional time and extra patience. |
MY DISH RATING
STEVE’S RATING
This was a win! My LO had 4 whole pieces and likely could’ve had 1-2 more if I didn’t force her to nap. Apparently, Steve really enjoyed the dish as well and gave me a 4.8 star rating after devouring an entire steamer of piping hot siu mai topped with Sriracha. (The hot sauce may have led to an additional star earned 😅.) Meanwhile, I thought it was delicious, but my wrapping needs slight improvement. Nonetheless, this recipe will be added to my repeat list and definitely satisfied our dim sum craving!!
THE OUTCOME
