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.
I love all the ingredients that u put in the Shui mai, and it look so yummy. Thank u for sharing this video. I will try to cook some to day, and hope it will work.
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 😊!!
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.
@@bruah4364 fresh ham is the back leg of a pig, shoulder is the front leg. It would probably be ok as a substitute but shoulder has a lot more intramuscular fat than ham/back leg
EDIT: I can sleep easier at night lol. Some reports of replication successes too :) As an aside, if you ever make one of these dishes and it turns out well, dropping a quick line... 'made this, turned out well' would be *insanely* appreciated. That sort of info is invaluable to us to make sure that people can actually recreate stuff! _____________________________________ Ok, so we've had two people report replication issues with this recipe so far :/ The culprit appears to be the meat filling not being 'sticky' enough... one person wasn't getting the Siu Mai to wrap without them falling apart, and another's fell apart after steaming . While I still don't know what's totally going on here (without pictures all we can do is kinda guess), our best guesses would be: (1) not stirring the meat mixture enough, or not stirring in one direction only (the likely culprit in my - Chris's opinion) or (2) the lean wasn't dry enough after the soak (the likely culprit in Steph's opinion) or (3) perhaps a dice that's not fine enough or (4) perhaps the Siu Mai wasn't tight enough when wrapping or (5) some fat still attached or any oil in the bowl when breaking down the lean. Any of those could potentially cause a problem. Obviously this is my fault for communicating ineffectively, sorry guys. A couple ideas: So while we've had people report issues here, we've had successful replication with two other recipes that use similar meat filling: (1) Hakka Stuffed Tofu (ua-cam.com/video/wLWsDeII3uY/v-deo.html ) and (2) Pearl Meatballs (ua-cam.com/video/Kf6s4urZp_s/v-deo.html ) So first, take a look at the method of how to stir the meat - you swap your hands for chopsticks and really go at it, it should get really super sticky. Second, while it wouldn't exactly be that 'Siu Mai' texture, you could also get the lean into a paste like we do in those recipes. Third, you could always double the amount of the cornstarch slurry. Sucks to hear about replication issues. For us people being able to make this stuff at home is obviously the reason we do these videos :/
this brings back memories when i worked in a Chinese Restaurant in high school. Its all about how the meat is mixed, i remember the boss lady saying, "You call yourself a man? Put the mixture in the bottom of the bowl and hold your fingers together and palm the meat fiercely"!
@Usa mabaho I agree, on the other hand though... premade frozen food is my bread-&-butter (livelihood)! I work at a great big frozen food factory. Summer is usually our slow season! But, because everyone is stuck at home... and no one knows how to cook anymore, people are buying lots and lots of my frozen food. No time off for me! I have been working 8-10-12 hour days, 5-6-7 days a week! I hope I can get some time off when all of this is finally done.
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.
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!
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 ☺
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.
In the 70s there was a retired Asian couple who made dim sum. It was the best I've ever had and I been craving it since. Finely minced pork and shrimp and celery. They didn't give it to me but my asian neighbor downstairs. I didn't know the creators personally. They were very shy and kept to themselves. Now I'm old and still want this like theirs.
I don't believe making siumai is as difficult as it looks; it's just time consuming with making of the dough and the chopping filling from scratch. I substituted the skin with store bought wanton wrapper, using ground pork instate of cutting pork myself. As far as chopping shrimp, it's fairly easy to do. I do use the suggested seasoning from your show, and everything turned out very well. I made a lot of dim-sum items for one Sunday brunch and it was a hit with my family and friends. Thank you for your video, I am a fan.
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.
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!
i tried this method, and it was really labor intensive, but in the end my shumai tasted great and authentic! My family loved it so much and I felt like a real pro.. lol ..thanks for sharing this
Interestingly enough, I have it on good authority that the REAL way to get egg noodles (no egg actually needed) or any other wrapper to be yellow is ALKALINE WATER. Egg noodles don’t really get their color from eggs, it’s that they’re prepared with water that is more alkaline. If you have ever noticed that dim sum has the most subtly sulfury odor, it’s this alkaline process that does it. In some Asian groceries, it is labeled “Lye Water”. My Chinese to English to Chinese interpretation is terrible, but it’s something like “Gan Suey” or “Gan Sui”. Alkalinity causes noodles to be chewy, stretchy, and will hold together better in the hot soup water, like when you are making wonton. It actually modifies the starches and gluten compounds. This is the secret to truly amazing fresh Japanese ramen noodles and I assume cooking with alkaline water is a technique they imported from China. (Ramen are known as “Chinese noodles” in Japan.) ua-cam.com/video/8tgWfIyb8qo/v-deo.html (try this for reference)
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.
I must say MSG is a necessary ingredient which makes the Siu Mai really pop with flavour in your mouth. You have to be careful with how much you add because if you put too much you will kill the dish. I learned this the hard way!!! God i love Siu Mai! Great recipe and video!
Finally made these. The flavor and texture of the filling were great. The wrapper, not so much. It was springy and spongy in a way that I didn't care for even though I experimented with a few different levels of thinness. All had the same issue. The restaurant version I'm used to is silky smooth with a slight chew. Maybe I'll just buy the wrappers next time.
I have tried quite a few recipes from your videos and found them all to be excellent. As somebody in the US who wants to cook authentic Chinese, home style, your channel is great. If you are looking for material which is interesting to us, I would love to hear some more details about rolls, custard, scallion, pork.floss, etc... Thanks for great videos!
Ooooh, things right up my alley! Great idea! Gonna make curstard soonish this year, and rolls! I always make the Vietnamese rolls, now I'm gonna explore some Chinese counterparts as the Vietnamese rice paper rolls. Thx for the suggestion and I'm very glad that the dishes turned out great. :)
Very helpful and well explained ! (+1) Suggestion: theoretical alternatives to yellow food coloring (for those who lack it) are simple countertop infusions of powdered turmeric, saffron, or Annatto seed ... simply infuse directly into the liquid used to make the dough (while you prepare all the other i gredients), and strain/filter before use.
In my experience: if you can’t find proper “dumpling flour” & only have APF (all purpose flour), adding an egg to the dough mixture is vital to the consistency of the dough when it’s steamed. And the more you practice the intricate folding of the creases of the dumplings, the better you’ll get at it over time. Your video was very awesome & thank you so much for sharing ✌🏾🥟🍤
Haha I'm pretty sure they just were upset at the food coloring bit. I told them not to shoot the messenger ;) Seriously though, it seems like whenever UA-cam selects a video to recommend to people outside of core subscribers the like-ratio'll go down. It's pretty consistent. Like, if you take a look at puffed rice cake or spring pancakes, those're at 98-99%. This guy's at 95% and chicken feet's at 93%. Just the natural way of things.
I happened to catch this video while looking for a siomai recipe and boy do I love it so much. I watch the video on my iPad while making my siomai following the steps carefully. I also made the wrapper from scratch just as instructed. I did not have lard so I just added a couple drops of sesame - that's about the only change I made. Except that the wrapper tends to separate from the meat after it was cooked, my siomai turned out pretty dang good. Thank you so much.
We do have some people saying the wrapper felt off. I'm guessing it's a bit too dry, maybe try dipping your finger in water and then smear some water on the wrapper before wrapping, that may do the job~~
Siu mai is definitely my favourite dim sum dish, and seeing this video made me think "I can learn to make my favourite dim sum?!?" I was very, very wrong. This seems like way too much effort for someone like me to make.
sio mai is how hokkienese prase 燒賣, no wonder because majority of phillippine's chinese were fujian origins also your surname is tio I suppose it's hokkien for 張
super nice recipe of shiomai..iam a filipina(Philippines) but my daughter love this.. thank you sir for sharing the best shiomai recipe and now i know how to make it.. Thank you and more power!!!
I've made these before and I had my doubts with this recipe. The recipes I usually follow uses ground pork and has way more ingredients for the seasoning, i.e. oyster sauce, dark soy sauce, cornstarch, and an egg...etc... but hands down this is the best, most authentic recipe out there. It's the same texture and taste as the ones in the restaurant. This recipe takes a little more effort but totally worth it. But for those who have made it, how do I get a more dense end product. As mentioned in the video, I have a springy dumpling but want something a little denser. Thanks for the amazing recipe and how to try out more. I won't be going back to ground pork when making these!
Wow, I have been looking for an authentic recipe like this for years, thanks for sharing. Meanwhile, looking at the comments it’s clear that some viewers are here to criticise only, not to appreciate and learn... I would just ignore them, especially the anti-msg group. Common guys, it’s so simple, just skip that and move on!! Grow up! Steph and Chris, keep sharing and thanks for your generosity.
Cheers, appreciated :) The anti-MSG stuff doesn't really get to us - there's tons of nonsense out there re MSG... people got their biases, people love their pseudoscience. For every David Chang that's fighting the good fight there's ten 'wellness bloggers' out there muddying the waters. C'est la guerre! We tend to respond to criticism in general because I believe that people can learn from disagreement! Whenever we've gotten a (non-MSG related) criticism I'd say 15% of the time they're wrong and we're right, 5% of the time we're wrong and they're right, and 80% of the time it's just a different way/approach of doing things. So that's 85% of the time people can learn stuff! Pretty valuable in my book :)
Followed the recipe and i find it very flavorful. Im lessening the sodium in the filling next time as id like to dip my siumai in soy citrus chili garlic. The less salt in the filling will be compensated by the dip. But if you follow the recipe a chili oil minus soy sauce will do.
Omg !!! This recipe actually changed my life 😂 the best recipe ever ! Been making dumplings for a while and never managed to get them quite right until now ! 😍😍😍 thank you sooo much !
Made this many times now and its always good, although i have to reduce the salt and white pepper to suit our taste but this by far the closest flavor and authencity i can recreate in my kitchen. Thanks
Awesome, I'm always curious how many other expats watch our stuff. Needing to use a VPN to access UA-cam, it's always impossible for me to tell. How long you been in Shanghai?
I made it ... and it was deeelicious! Halved the recipe for the filling but probably should have just done the full recipe as it would have been easily consumed. Only variation to the recipe was that I used supermarket mince pork that had 10% fat instead of the lean pork and fat. Followed the full recipe for the skins but turned leftover sheets into spaghetti pasta after cutting out the needed 20 circles. Didn't have "egg yellow" colouring and used just the standard yellow instead. Thanks for this recipe (and the many others) ... goes in my "for keeps" recipe book 🙂
Instead of food coloring, you could use turmeric/curmin (same thing, different names, I think the curmin is extracted from turmeric, but turmeric is also sold under the name of curmin), at the price of possibly making the dough a bit spicy.
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.
Congratulations :))
You know that this is authentic because there's MSG & lard.. I love this
Uncle roger approves
Uncle roger so proud
People need to get it that those are perfectly fine ingredients with no health issues.
Chick fla has MSG too ok
I love all the ingredients that u put in the Shui mai, and it look so yummy. Thank u for sharing this video. I will try to cook some to day, and hope it will work.
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.
James Chan yesss! i love them so much i said hmmm 🤔 i need to learn. after watching this i am on my way to the restaurant 😂
Yes, very technique and labor intensive. I'm still working on a dim sum restaurant quality dan tot.
Pretty much all dim sum recipes. I made cheung fan once and holy moly, not worth the effort.
'll
It’s not really a lot of work if you use store bought wrapper
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 😊!!
I understand he;s living in China, so I assume he has access to some fairly original recipes.... authentic is not up to me to determine ;)
My grandma used to make it with either those tiny dried shrimp or dried fish to add saltiness
Your spelling of siomai is what we use in the Philippines.
I totally agree!
Sup mai
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.
Thanks for the tip
fresh "ham" is just pork shoulder just saying
@@bruah4364 fresh ham is the back leg of a pig, shoulder is the front leg. It would probably be ok as a substitute but shoulder has a lot more intramuscular fat than ham/back leg
@@bruah4364 Always have to be that one comment huh? 🙄
EDIT: I can sleep easier at night lol. Some reports of replication successes too :) As an aside, if you ever make one of these dishes and it turns out well, dropping a quick line... 'made this, turned out well' would be *insanely* appreciated. That sort of info is invaluable to us to make sure that people can actually recreate stuff!
_____________________________________
Ok, so we've had two people report replication issues with this recipe so far :/ The culprit appears to be the meat filling not being 'sticky' enough... one person wasn't getting the Siu Mai to wrap without them falling apart, and another's fell apart after steaming . While I still don't know what's totally going on here (without pictures all we can do is kinda guess), our best guesses would be: (1) not stirring the meat mixture enough, or not stirring in one direction only (the likely culprit in my - Chris's opinion) or (2) the lean wasn't dry enough after the soak (the likely culprit in Steph's opinion) or (3) perhaps a dice that's not fine enough or (4) perhaps the Siu Mai wasn't tight enough when wrapping or (5) some fat still attached or any oil in the bowl when breaking down the lean. Any of those could potentially cause a problem. Obviously this is my fault for communicating ineffectively, sorry guys. A couple ideas:
So while we've had people report issues here, we've had successful replication with two other recipes that use similar meat filling: (1) Hakka Stuffed Tofu (ua-cam.com/video/wLWsDeII3uY/v-deo.html ) and (2) Pearl Meatballs (ua-cam.com/video/Kf6s4urZp_s/v-deo.html )
So first, take a look at the method of how to stir the meat - you swap your hands for chopsticks and really go at it, it should get really super sticky. Second, while it wouldn't exactly be that 'Siu Mai' texture, you could also get the lean into a paste like we do in those recipes. Third, you could always double the amount of the cornstarch slurry.
Sucks to hear about replication issues. For us people being able to make this stuff at home is obviously the reason we do these videos :/
this brings back memories when i worked in a Chinese Restaurant in high school. Its all about how the meat is mixed, i remember the boss lady saying, "You call yourself a man? Put the mixture in the bottom of the bowl and hold your fingers together and palm the meat fiercely"!
Chinese Cooking Demystified y’all are awesome for this. You really care about the viewers and your format and quality are top notch :)
YOU ARE WONDERFUL. please keep up the good work.
hi thank u for your recipe.is the lard the one responsible for the meat not to fall apart ?or baking soda also helps?
Instead of food colouring, would it be even better to use little bit of tumeric? Just a thought.
Sitting at home, eating store-bought frozen beef & broccoli, torturing myself w/UA-cam videos of real food.
Love from Nebraska!
@Usa mabaho I agree, on the other hand though... premade frozen food is my bread-&-butter (livelihood)!
I work at a great big frozen food factory. Summer is usually our slow season! But, because everyone is stuck at home... and no one knows how to cook anymore, people are buying lots and lots of my frozen food.
No time off for me! I have been working 8-10-12 hour days, 5-6-7 days a week! I hope I can get some time off when all of this is finally done.
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.
Dimsum restaurants are still closed, its a good thing i can get the ingredients and make this myself! Thanks for sharing authentic Cantonese recipes!
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.
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!
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 ☺
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.
So have you done it sir?
Do you know how long I’ve been looking for an authentic recipe like this!!!! YEARS!
Thank you so much 😁😁😁
Glad you like it! Hope you give it a try :)
In the 70s there was a retired Asian couple who made dim sum. It was the best I've ever had and I been craving it since. Finely minced pork and shrimp and celery. They didn't give it to me but my asian neighbor downstairs. I didn't know the creators personally. They were very shy and kept to themselves. Now I'm old and still want this like theirs.
I don't believe making siumai is as difficult as it looks; it's just time consuming with making of the dough and the chopping filling from scratch. I substituted the skin with store bought wanton wrapper, using ground pork instate of cutting pork myself. As far as chopping shrimp, it's fairly easy to do. I do use the suggested seasoning from your show, and everything turned out very well. I made a lot of dim-sum items for one Sunday brunch and it was a hit with my family and friends. Thank you for your video, I am a fan.
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.
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!
i tried this method, and it was really labor intensive, but in the end my shumai tasted great and authentic! My family loved it so much and I felt like a real pro.. lol ..thanks for sharing this
This recipe is real authentic chinese suimai....so good my family loves it so much.
Interestingly enough, I have it on good authority that the REAL way to get egg noodles (no egg actually needed) or any other wrapper to be yellow is ALKALINE WATER. Egg noodles don’t really get their color from eggs, it’s that they’re prepared with water that is more alkaline. If you have ever noticed that dim sum has the most subtly sulfury odor, it’s this alkaline process that does it. In some Asian groceries, it is labeled “Lye Water”.
My Chinese to English to Chinese interpretation is terrible, but it’s something like “Gan Suey” or “Gan Sui”.
Alkalinity causes noodles to be chewy, stretchy, and will hold together better in the hot soup water, like when you are making wonton. It actually modifies the starches and gluten compounds. This is the secret to truly amazing fresh Japanese ramen noodles and I assume cooking with alkaline water is a technique they imported from China. (Ramen are known as “Chinese noodles” in Japan.)
ua-cam.com/video/8tgWfIyb8qo/v-deo.html (try this for reference)
you guys are the best chinese cooking video channel in you tube, seriously! thank you for your service to mankind! more power!
Thank you! :)
Thank you for this video ... instructions for those of us who don't have a pasta making machine would be really something.
The most beautiful siu mai ive ever see. Ill be making these.
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.
I eat this stuff almost everyday with soy sauce mixed with calamansi and hot oil. Love them.
a moment of silence for those who cannot enjoy this delicacy everyday...
Y'all are the only ones who make me super hungry when I wake up at five am! Awesome upload, thank you!
Haha just gotta go for that *really* zao cha I guess.
FANTASTIC! You are the BEST. Thanks so much for teaching me my favourite food!
I just made this, it turned out amazing! Thank you so much for the recipe.
Did it turn out like restaurant dimsum?
Cant believe it took me 5 years to find this recipe video!!! Wasting my life until today!!!
I love that you also explain the scientific parts of the recipe. Love your channel
I must say MSG is a necessary ingredient which makes the Siu Mai really pop with flavour in your mouth. You have to be careful with how much you add because if you put too much you will kill the dish. I learned this the hard way!!! God i love Siu Mai! Great recipe and video!
Finally made these. The flavor and texture of the filling were great. The wrapper, not so much. It was springy and spongy in a way that I didn't care for even though I experimented with a few different levels of thinness. All had the same issue. The restaurant version I'm used to is silky smooth with a slight chew. Maybe I'll just buy the wrappers next time.
I have tried quite a few recipes from your videos and found them all to be excellent. As somebody in the US who wants to cook authentic Chinese, home style, your channel is great. If you are looking for material which is interesting to us, I would love to hear some more details about rolls, custard, scallion, pork.floss, etc... Thanks for great videos!
Ooooh, things right up my alley! Great idea! Gonna make curstard soonish this year, and rolls! I always make the Vietnamese rolls, now I'm gonna explore some Chinese counterparts as the Vietnamese rice paper rolls. Thx for the suggestion and I'm very glad that the dishes turned out great. :)
I never have a dim sum experience without these. They’re really delicious.
Very helpful and well explained ! (+1)
Suggestion: theoretical alternatives to yellow food coloring (for those who lack it) are simple countertop infusions of powdered turmeric, saffron, or Annatto seed ... simply infuse directly into the liquid used to make the dough (while you prepare all the other i gredients), and strain/filter before use.
Good idea on infusing the liquid, maybe use fresh tumeric or dry tumeric roots, so that you don't get grains.
@@thisissteph9834 Yep. Disposable paper coffee filters, or tea bags, make good filters too.
"then top that guy with a shrimp and your roe and your shu mai is ready to go" sick bars
second channel incoming - food raps
@@christianhoffmann8607 food wraps
Haha
Wow, this is the best recite ever! I have done it yesterday and was perfect! Thank you for sharing
this is great, I just went to Amazon and ordered a $400 mixer, can't wait to save money by making this meal at home.
I tip when I order food but I’m about to start praying for blessings for the restaurant that makes the shrimp siu mai I like 😫 this is so much work
Everything in this video is wholesome and it really worked and tasted amazing
In my experience: if you can’t find proper “dumpling flour” & only have APF (all purpose flour), adding an egg to the dough mixture is vital to the consistency of the dough when it’s steamed. And the more you practice the intricate folding of the creases of the dumplings, the better you’ll get at it over time. Your video was very awesome & thank you so much for sharing ✌🏾🥟🍤
Awesome beyond words. Ignore the idiots that gave you a thumb down on this - they are just jealous of your cooking skills and lovely wife.
Haha I'm pretty sure they just were upset at the food coloring bit. I told them not to shoot the messenger ;)
Seriously though, it seems like whenever UA-cam selects a video to recommend to people outside of core subscribers the like-ratio'll go down. It's pretty consistent. Like, if you take a look at puffed rice cake or spring pancakes, those're at 98-99%. This guy's at 95% and chicken feet's at 93%. Just the natural way of things.
I happened to catch this video while looking for a siomai recipe and boy do I love it so much. I watch the video on my iPad while making my siomai following the steps carefully. I also made the wrapper from scratch just as instructed. I did not have lard so I just added a couple drops of sesame - that's about the only change I made. Except that the wrapper tends to separate from the meat after it was cooked, my siomai turned out pretty dang good. Thank you so much.
We do have some people saying the wrapper felt off. I'm guessing it's a bit too dry, maybe try dipping your finger in water and then smear some water on the wrapper before wrapping, that may do the job~~
@@thisissteph9834 okay, i will try that. thanks.
Siu mai is definitely my favourite dim sum dish, and seeing this video made me think "I can learn to make my favourite dim sum?!?"
I was very, very wrong. This seems like way too much effort for someone like me to make.
One of the best recipe I’ve tried for siomai (this is how we call it in the 🇵🇭)- next time ill try to make my own wrapper.
sio mai is how hokkienese prase 燒賣, no wonder because majority of phillippine's chinese were fujian origins
also your surname is tio I suppose it's hokkien for 張
super nice recipe of shiomai..iam a filipina(Philippines) but my daughter love this.. thank you sir for sharing the best shiomai recipe and now i know how to make it.. Thank you and more power!!!
*siomai
hi, ask if it really taste authentic?
I love how you add a little scientific facts through the video.
I'd love to make some of these recipes but they are all so complex. I'd love to see some simple yet tasty Chinese recipes
I love the scientific explanations involved. Never knew that coating on the shrimp was called glycol protein slime
I aet this for first time and... is amazing. My life will never be the same.
So i made these a couple weeks back. Were super good. Just like the local dim sum place. Yielded approx 45 large sui mai.
I really appreciate your videos. Can't wait to try out this recipe, and please keep making more videos.
What can she not cook? This is beyond impressive.
I've made these before and I had my doubts with this recipe. The recipes I usually follow uses ground pork and has way more ingredients for the seasoning, i.e. oyster sauce, dark soy sauce, cornstarch, and an egg...etc... but hands down this is the best, most authentic recipe out there. It's the same texture and taste as the ones in the restaurant. This recipe takes a little more effort but totally worth it. But for those who have made it, how do I get a more dense end product. As mentioned in the video, I have a springy dumpling but want something a little denser.
Thanks for the amazing recipe and how to try out more. I won't be going back to ground pork when making these!
My english doesnt good. Can you help me to write the complete recipe.
My english doesnt good. Can you help me to write the complete recipe.
Made this tonight, absolutely incredible
Wow...so yummy madalilang pla magluto ng siomai..thanks sa share mag try din ako magluto nyan😋 God bless & good luck to your channel👏
Wow, I have been looking for an authentic recipe like this for years, thanks for sharing.
Meanwhile, looking at the comments it’s clear that some viewers are here to criticise only, not to appreciate and learn... I would just ignore them, especially the anti-msg group. Common guys, it’s so simple, just skip that and move on!! Grow up!
Steph and Chris, keep sharing and thanks for your generosity.
Cheers, appreciated :) The anti-MSG stuff doesn't really get to us - there's tons of nonsense out there re MSG... people got their biases, people love their pseudoscience. For every David Chang that's fighting the good fight there's ten 'wellness bloggers' out there muddying the waters. C'est la guerre!
We tend to respond to criticism in general because I believe that people can learn from disagreement! Whenever we've gotten a (non-MSG related) criticism I'd say 15% of the time they're wrong and we're right, 5% of the time we're wrong and they're right, and 80% of the time it's just a different way/approach of doing things. So that's 85% of the time people can learn stuff! Pretty valuable in my book :)
Wow these are the largest siew mai I've ever seen. They look ridiculously good too!
Followed the recipe and i find it very flavorful. Im lessening the sodium in the filling next time as id like to dip my siumai in soy citrus chili garlic. The less salt in the filling will be compensated by the dip. But if you follow the recipe a chili oil minus soy sauce will do.
Amazing suimai recipe!!
Yummy! Looks so delicious! ☺👍subscribed
It looks very delicious thanks for sharing this wonderful recipe.. 👍👌
This turned out AWESOME! thank you
thank u for sharing your recipe...
I really love siomai dumplings
The most in-depth recipe for this. Thanks for your hard work and dedication, it really shows in the final result. 👍🥢
You two always manage to post on nights I can't sleep... Thanks from a bored college student :]
Thank u for the detailed explanations! They're very helpful! 😍👍
Omg !!! This recipe actually changed my life 😂 the best recipe ever ! Been making dumplings for a while and never managed to get them quite right until now ! 😍😍😍 thank you sooo much !
I would suggest a bit of turmeric for coloring! 😉
I was thinking the same.
or maybe some Annato?
Look delicious! Thank you for sharing your recipe! I'm going to make this dish! 🥟🙂
I can't open the recipe link, would you put it in the description box? Very great explanation video. Thankyou so much
Love this video. I made mine following your procedure and it turned out splendid. I love my siu mai!
I have learned so much from this video. You guys are awesome !
I always thought it was carrot juice that made the yellow colour, I watched a video once using that method and it made sense to me🤗
this is one of the best video i 've seen so amazing thanks for the super content bro love it!
Great tutorial. What a lot of work.
This looks delicious!
Made this many times now and its always good, although i have to reduce the salt and white pepper to suit our taste but this by far the closest flavor and authencity i can recreate in my kitchen. Thanks
Dude this channel is legit. Subscribed and will refer your channel to my other buddies in Shanghai
Awesome, I'm always curious how many other expats watch our stuff. Needing to use a VPN to access UA-cam, it's always impossible for me to tell. How long you been in Shanghai?
99% prep time, 1% consumption. Think I'll just order out thanks.
i will try this with beef...thanks for all the tips....hope my siu mai will come as good as yours love from Bangladesh..
Thanks. I am glad that it is in English . Great. Need to try that
I made it ... and it was deeelicious! Halved the recipe for the filling but probably should have just done the full recipe as it would have been easily consumed. Only variation to the recipe was that I used supermarket mince pork that had 10% fat instead of the lean pork and fat.
Followed the full recipe for the skins but turned leftover sheets into spaghetti pasta after cutting out the needed 20 circles. Didn't have "egg yellow" colouring and used just the standard yellow instead.
Thanks for this recipe (and the many others) ... goes in my "for keeps" recipe book 🙂
One of my favorite Siomai 😊
as a native Hong Kongy I approved this approve this shumai
Damn. What a great voice and narration.
You guys are the best Haha love yall videos!
I just made the Shu mai, it is delicious! Thank you for your great recipe!
You make this look so easy! I'll definitely have to give these a go
thank you for sharing your recipe.
I use this recipe when I crave for Siomai. It taste soooo delish 😋
But I do add some sesame oil. 😊
Instead of food coloring, you could use turmeric/curmin (same thing, different names, I think the curmin is extracted from turmeric, but turmeric is also sold under the name of curmin), at the price of possibly making the dough a bit spicy.
Really loved this. made my own and taste so good.
for me, i will add a lil bit of ginger, chinese cooking wine, soy sc and sesame oil. but a nice recipe!
Siumai or siomai is like the broke college student food here in the Philippines. You can find vendors almost everywhere especially in universities.
In Indonesia too
@@tegarz but in some luxury chinese restaurant, it taste different than shumai sell in the street
its fake siomai. filled with fillers from soy to save money instead of using quality meats. yuck.
@@risktrader3821 true. There's even this joke or rumor about how these are mostly made of meats from captured stray cats. 😂
Nice recipe, thanks for sharing
wow! so delicious another best way of cooking shomai I saw in this video thank mam for sharing us
made them today....really delicious
i wasnt gonna download the video, but! when you put the shrimp on top and that mince carrot, man... jaw drop 😱🙌
Great video !!! so detailed and clear but so much work! I’ll just go to the restaurant lol