Sui Mai and Har Gow are our favorites when we go to Chinatown. This is a great video.....looks like I'm headed to Chinatown to get the Hong Kong style wrappers this morning! Thanks for the video. btw....we bought (4) of your cookbooks to give away as Christmas gifts.
I was pleased to get your book because I like your families take on soups. In fact hot and sour soup. I am asthmatic so ginger and mushrooms have been a big help. I found wood ear fungus mushrooms at my Asian Market. It’s comforting soup with the rehydrated shiitake mushrooms. The ginger has eased my lungs. And the extra firm tofu is filling. I pray your family will expand on your soups. I am from the north so it’s my go to. Thanks again for publishing your book. It’s been fun following you. Also works great with my budget. Thank you again.
Hi Alicia, we have lots of soups on the blog for you to explore thewoksoflife.com! But hot and sour soup is one of our favorites! Thank you so much for supporting our cookbook :)
Hello, I have always known about your recipes for a long time but first time watcher. Really enjoyed watching the video immensely especially when Chinese New Year approaches. Normally, I would travel back to Philly to celebrate with family but not able to this year. I’m planning to prepare a few select dim sum starting with your Siu Mai. I will also make Har Gow. Gon Hee Fat Choy and thank you for sharing 🙏
I just cooked this recipe yesterday. I followed your recipe, but I only put 1 tsp sugar into the Xiu Mai mixture. The result was great. They were very flavorful and I had them with jasmine tea 🍵. Really love ❤️ the recipe. Thank you so much for the hard work.
Could this be done in a food processor? I don’t have a big mixer, mine is fairly low power compared to yours. Thanks. I’ve been with WOL for years. ❤️😎🐈⬛
thank you suzanne!!! hmmm... good question. You might end up with a tangled mess of pork fat on your food processor blade that would be a pain to clean up. You don't need a ton of power for this as we hover at low/low-medium/medium speed. The hand mixing way also really isn't too bad!
1. In Thailand, Sui Mai is served in Chinese restaurants. They sometimes fill it with sour bamboo shoots and water chestnuts. They taste great. However, I am wondering how you make sauce that goes well with it. The only sauce is jig shou - a sour soy sauce. 2. When I make Sui Mai or Wanton, the wrapper always breaks. I do not know why it is. How can I solve it? 3. Now, Thais like to eat Xiao Long Bao. Would you make a video of it? Thanks.
lol! good eye! We had to do a second batch because we weren't watching our water and heat level carefully enough and the bottoms of one of the batches turned out a bit too soggy for youtube! 😅
Sui Mai and Har Gow are our favorites when we go to Chinatown. This is a great video.....looks like I'm headed to Chinatown to get the Hong Kong style wrappers this morning! Thanks for the video. btw....we bought (4) of your cookbooks to give away as Christmas gifts.
thank you so much!!! that really means a lot 😊😊😊😊
I was pleased to get your book because I like your families take on soups. In fact hot and sour soup. I am asthmatic so ginger and mushrooms have been a big help. I found wood ear fungus mushrooms at my Asian Market. It’s comforting soup with the rehydrated shiitake mushrooms. The ginger has eased my lungs. And the extra firm tofu is filling. I pray your family will expand on your soups. I am from the north so it’s my go to. Thanks again for publishing your book. It’s been fun following you. Also works great with my budget. Thank you again.
Hi Alicia, we have lots of soups on the blog for you to explore thewoksoflife.com! But hot and sour soup is one of our favorites! Thank you so much for supporting our cookbook :)
Hello, I have always known about your recipes for a long time but first time watcher. Really enjoyed watching the video immensely especially when Chinese New Year approaches. Normally, I would travel back to Philly to celebrate with family but not able to this year. I’m planning to prepare a few select dim sum starting with your Siu Mai. I will also make Har Gow. Gon Hee Fat Choy and thank you for sharing 🙏
i like wxtra crunch that comes from adding *water chestnut*. Takes it up another level.
In Japan, the siu mai often has a single green pea on top for color. We may be having this tonight.
yes! you can do the carrot topping or the green pea :) either looks great!
I just cooked this recipe yesterday. I followed your recipe, but I only put 1 tsp sugar into the Xiu Mai mixture. The result was great. They were very flavorful and I had them with jasmine tea 🍵. Really love ❤️ the recipe. Thank you so much for the hard work.
you're so welcome! We're thrilled to hear you enjoyed them :)
She'll fix it. Had me crying😂😂😂😂😂
Good 😊 👍 thanks for sharing your vlog ☕
Hello, thank you for the tutorial. By the way how to make the wrapper sticky with the fillings when we eat the siu mai? Mine is not sticky lol 😆
Could this be done in a food processor? I don’t have a big mixer, mine is fairly low power compared to yours. Thanks.
I’ve been with WOL for years. ❤️😎🐈⬛
thank you suzanne!!! hmmm... good question. You might end up with a tangled mess of pork fat on your food processor blade that would be a pain to clean up. You don't need a ton of power for this as we hover at low/low-medium/medium speed. The hand mixing way also really isn't too bad!
1. In Thailand, Sui Mai is served in Chinese restaurants. They sometimes fill it with sour bamboo shoots and water chestnuts. They taste great. However, I am wondering how you make sauce that goes well with it. The only sauce is jig shou - a sour soy sauce. 2. When I make Sui Mai or Wanton, the wrapper always breaks. I do not know why it is. How can I solve it? 3. Now, Thais like to eat Xiao Long Bao. Would you make a video of it? Thanks.
Where did you find the liner for your steamer?
Thank you!
My fav dim sum 😊😊😊
What if you put the shitakes in a mini food processor for a few seconds to get it super fine.?
can do!
Are the shrimp cleaned? Deveined?
yes they are! we buy them that way from the store.
LOL. When you opened it, 2 were missing (it went from 9 raw ones to 7 steamed) and they seemed to move closer to center. Who was the siu mai bandit?
lol! good eye! We had to do a second batch because we weren't watching our water and heat level carefully enough and the bottoms of one of the batches turned out a bit too soggy for youtube! 😅
Wow. I can’t wait to get the book. ❤❤❤