Quick Beef Siu Mai Dim Sum
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- Santoku
INGREDIENTS
- 15 gyoza/wonton wrappers
- ½ pound/250 grams ground beef
- 2 green onions, finely chopped
- 1 small carrot, peeled and grated
- 6 baby bella / portobello mushrooms, finely chopped
- 2 garlic cloves, crushed
- 1 teaspoon fresh ginger, grated
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- ¼ cup water
Serving:
- Soy sauce
- Chili oil
- Green onion, chopped
INSTRUCTIONS
- In a bowl, mix the ground meat with the chopped vegetables, garlic, ginger, soy sauce, water, and sesame oil until uniform.
- Take the gyoza wrappers, one at a time, and spread the meat mixture evenly across the surface. Gradually fold the edges upwards to form a cup or flower shape filled with meat. If any edges remain empty, fill them with more meat as needed. The shumai should be tightly packed with meat.
- Bring water to a boil in a steamer pot and steam the shumai for 7-8 minutes. Serve with soy sauce, chili oil, and chopped green onion.
RECIPE NOTES
- Start with a few dumplings to practice the shape, and soon your shumai will turn out perfect.
- The meat will shrink during cooking, so it’s okay if the edges are empty after steaming.
MY NOTES
FAQ
What can I substitute the gyoza/wonton wrappers with?
You can substitute gyoza/wonton wrappers with other types of dough for beef siu mai dim sum. Alternatives include homemade dumpling wrappers, spring roll wrappers, or even thinly rolled pasta sheets. Each option will slightly alter the texture and flavor of the siu mai. When making substitutions, ensure the dough is thin enough to cook properly and strong enough to hold the filling. Experimenting with different wrappers can add a unique twist to your siu mai.
What types of meat can I use instead of beef?
You can use various types of ground meat instead of beef for siu mai dim sum. Popular alternatives include ground pork, which offers a traditional taste, or ground chicken and turkey for a leaner option. Ground lamb provides a rich flavor, while ground seafood, such as shrimp, can add a unique twist. Mixing different meats is also an option to enhance the flavor and texture. Ensure the chosen meat is finely ground for the best consistency in your siu mai.
How to ensure the beef siu mai are tightly packed with filling
To ensure the beef siu mai are tightly packed with meat, start by using a small spoon to place the filling in the center of the wrapper. Gently press the filling down with your fingers or the back of the spoon to remove any air pockets. As you fold the wrapper edges upwards, continue pressing the meat to create a firm and compact shape. Additionally, you can lightly wet your fingers to help mold the beef siu mai more effectively.
Can I freeze the beef siu mai before steaming?
You can freeze beef siu mai before steaming. To do so, place the assembled siu mai on a baking sheet lined with parchment paper, ensuring they don’t touch. Freeze them until solid, then transfer them to a freezer-safe bag or container. When ready to cook, steam the frozen siu mai directly from the freezer, adding a few extra minutes to the steaming time. This method ensures you have delicious beef siu mai dim sum ready for a quick and convenient meal.
How long can beef siu mai dim sum last in the fridge?
Beef siu mai dim sum can be stored in the refrigerator for up to 3 days. To maintain freshness, place the beef siu mai in an airtight container to prevent them from drying out or absorbing other odors. When ready to eat, reheat the siu mai by steaming them for a few minutes until heated through, or microwave them with a damp paper towel to retain moisture. Proper storage and reheating will help preserve the taste and texture of your beef siu mai.
Can I use other vegetables in the filling?
Common alternatives include finely chopped cabbage, bell peppers, or zucchini, which add unique flavors and textures. Water chestnuts or bamboo shoots provide a pleasant crunch. Ensure all vegetables are finely chopped or grated to blend well with the meat mixture. Experimenting with different vegetables allows for customization based on personal preferences and can enhance the nutritional value of your beef siu mai dim sum.
How do I properly fold the wrappers for beef siu mai dim sum?
To properly fold siu mai wrappers and achieve the right shape, start by placing a small amount of filling in the center of each wrapper. Gently gather the edges of the wrapper around the filling, pinching and pleating them upwards. Aim to create a flower-like or cup shape, leaving the top of the filling exposed. Use your fingers to press the sides of the wrapper firmly against the filling, ensuring a tight seal. This method keeps the filling securely in place and helps the siu mai hold their shape during steaming. Practice will improve your technique and consistency.
