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Siumai
posted by arkonitebabe on Sat, 2009-10-17 00:39
For my version of siu mai I used ground pork, prawns, cooking wine, salt and pepper, and some ginger ( a very small amount) chopped altogether very finely then wrapped up in won to skins. I can buy gyoza wrapper here in Northern Ireland too. I thought I had sealed my sui mai tightly but they come undone when steming to end up quite sloppy Roll Eyes Roll Eyes What am I doing wrong??
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Do you wet the edges of your wonton/gyoza wrapper before you crimp them? I don't see it done for shumai that often but it's standard procedure for gyoza. I've only made gyoza a couple of times but never had a blowout.
The key to shumai/siumai is to mix the ingredients well enough and/or add some sort of binding ingredient, so that they hold together. Essentially you are making a meatball wrapped with a flour skin. Unlike gyoza, the skins do not encase the filling. For a pork and shrimp mixture, mix everything together very well with your hands until it all turns a bit sticky. Then form the mixture into little balls and press the skins around them.
The Big Onigiri.
- Wherever you go, there you are. -
If Makis tip isn't working maybe some beaten egg on the rims will do the job?
I thought that thy were really well sealed but they mostly come apart when steamed! I'll have another go at these soon, I have to use my freezer stash up first :0)
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