All-in-One Dumpling Steamer Recipes with Illustrations
first time eating dumpling It was during my studies in Beijing that I became fascinated with the complex method of making shao mai. Although it's complicated, the deliciousness of shao mai still haunts me after returning to the south. So, I tried making them myself. The most challenging part is kneading the dough; achieving such thin and transparent dumpling wrappers as those served in restaurants requires a lot of effort. Here, we'll introduce a more home-style method for making shao mai that is better suited for home cooking.
mutton The method to make dumplings wrapped in a pleated skin
ingredients prepare
flour 1250 grams, 1000 grams of bone-in lamb meat.radish 1500 grams, 150 grams of chopped green onions Jiang 10 grams, Shaoxing wine,soy sauce and 50 grams of sesame oil each MSG 7 grams,fine salt Moderate.
Steps
1. Grind the mutton into mince and add soy sauce, refined salt, cooking wine, and 50 grams of ginger juice (remove the skin from the ginger, chop it finely, and squeeze out the juice). Mix well until it holds together, then add 300 grams of water and mix thoroughly.
2. Wash the radish, peel it into strands, cook in a pot until soft, cool with water, cut into fine pieces, squeeze out the moisture, and mix with minced garlic, sesame oil, and monosodium glutamate into the meat filling.
3. Add about 300 grams of water (water temperature is 80°C in spring and winter, and 60°C in summer and autumn), mix to form snowflake-like pieces. Let it cool down, then sprinkle with another 50 grams of cold water, let it rest for about 15 minutes, thoroughly knead, divide into 100 portions, dust with flour, press each portion into a circle by hand, then roll out to a diameter of about 9 centimeters.
4. Shake off the flour from the rolled-out dough, wrap it around about 20 grams of filling, and gently twist and seal it closed.cabbage shape, enter cage with strong fire steam About 4 minutes after placing the dumplings on the steamer, sprinkle a little cold water evenly over them and steam for another 3 minutes. Remove from the steamer and serve in a dish.
homely sticky rice The method for making dumplings is
Ingredients preparation
100 grams of glutinous rice,pea 15 grains,mushroom 3 flowers,Pork 100 grams, flour 250 grams soy sauce, starch, salt monosodium glutamate( )pepper Each in appropriate amount.
Steps to follow
1. Soak the glutinous rice in cold water for 4 hours, then drain and steam for 15-20 minutes until cooked.
2. Blanch the peas until just cooked, then cut the well-soaked mushrooms into small pieces.
3. Pork is cut into lean and fatty portions.lean meat Mix lean meat cubes with 1 spoon of soy sauce and a little starch first.
4. Put the fatty meat cubes in the pot to fry until they release oil, then add the shiitake mushrooms and lean meat cubes and cook until fully done.
5. Mix the steamed glutinous rice with the fried meat cubes, then add salt, monosodium glutamate, and a little black pepper, mixing well to form the filling, set aside.
6. Knead the dough with water heated to 80°C, roll it into small thin wrappers, fill them with filling, gather them into dim sum shapes, add one or two peas as a garnish, and steam for 10 minutes.
grass mushrooms The method to make dumplings wrapped in a pleated pastry turnover
Ingredients preparation
fresh enoki mushrooms 350 grams, lean pork 250 grams, fresh shrimp balls 150 grams, 20 dumpling wrappers,eggs 100 grams, fine salt 5 grams, pepper powder 1 gram, aromatic oil 20 grams.
Steps
1. Remove the stems from the wood ear mushrooms, wash them thoroughly, and blanch them in a boiling water pot for a moment. Remove and drain. Chop the lean pork, shrimp, and 250 grams of wood ear mushrooms (save 100 grams for later) into fine particles and place them in a bowl.
2. Crack the eggs into a bowl and beat with a fork until well mixed, then stir in the meat mixture. Add a little salt, pepper, and a bit of sesame oil, and mix thoroughly to form the filling.
3. Use dim sum wrappers to encase the filling for dumplings, place one shiitake mushroom at each wrapper edge, steam in a steamer for about 10 minutes, and serve.
dim sum trivia
dumplings with wheat bran skin, known as "shuoxiao" in northern dialects, and are called jiaosai in Huaiyang region. In the Huaiyang area, which represents Jiangnan, the dumplings have delicate fillings, both savory and sweet. The jade dumplings, a famous variety of fine snacks from Huaiyang cuisine, feature a green color reminiscent of jade and are aromatic and delicious, much like thousand-layer oil cakes.cake—started to be known as Yangzhou dim sum"Double Genius".
