Siumai

arkonitebabe
Joined: 14 Jan 2009
User offline. Last seen 2 years 16 weeks ago.

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??

____________________________________

www.arkonite.net
www.arkonitebento.net

Comment viewing options

Select your preferred way to display the comments and click "Save settings" to activate your changes.
Tanuki
Bento-ing from: seattle › USA
Joined: 16 Oct 2009
User offline. Last seen 4 years 14 weeks ago.
Re: Siumai

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.

maki
admin
Bento-ing from: somewhere › France
Joined: 24 Jan 2007
User offline. Last seen 2 weeks 11 hours ago.
Re: Siumai

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. -

clarissa
Bento-ing from: Berlin › Germany
Joined: 6 Jan 2009
User offline. Last seen 3 years 27 weeks ago.
Re: Siumai

If Makis tip isn't working maybe some beaten egg on the rims will do the job?

____________________________________

Adopt one today!
Adopt one today!
Adopt one today!
Adopt one today!

arkonitebabe
Joined: 14 Jan 2009
User offline. Last seen 2 years 16 weeks ago.
Re: Siumai

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)

Post new comment

The content of this field is kept private and will not be shown publicly.

New forum activity since your last visit

TitleAuthorsort iconAnswersLast Post
Sesame salad dressing Supertaster933 weeks 1 day ago
Authentic paella? maki1034 weeks 2 days ago
IMPORTANT: If you have a blog on JustBento... maki237 weeks 2 hours ago
Shiso - uses for this herb Loretta039 weeks 12 hours ago
Fuki (Japanese Butterbur) Tsukemono Recipes kumo539 weeks 1 day ago