How to make dim sum shu mai

Fortunecooking2012-01-21

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632K views|12 years ago

💫 Short Summary

In this Fortune cooking video, Chef Tom demonstrates how to make Chinese Steamed Shumai, including the filling, wrapping, and steaming process. He also provides tips for checking the doneness of the shumai and suggests serving them with dipping sauces. Chef Tom emphasizes the need to let the shumai sit and rotate the waist to ensure a good shape and discusses steaming the shumai at home using a two-tiered steamer.

✨ Highlights

📊 Transcript

✦

Chef Tom demonstrates how to make Chinese Steamed Shumai with a mixture of ground shrimp, pork, green onion, and seasonings.

00:00

The filling is made by mixing ground shrimp, ground pork, green onion, chopped choy, oyster sauce, ginger, Shaoxing cooking wine, sesame oil, salt, and pepper.

Chef Tom shows how to wrap the shumai by placing a small amount of filling on a dumpling skin, pressing it down, and rotating to form a shape.

He then adds more filling on top, presses it down, and continues to rotate and shape the dumpling.

The dumplings are steamed for 10-12 minutes until the filling reaches an internal temperature of 155°F.

An alternative way to check for doneness is to cut open a dumpling and make sure there is no pink or raw meat inside.

✦

Chef Tom demonstrates how to steam the shumai at home and suggests using olive oil to prevent sticking.

02:09

Chef Tom uses a commercial steamer or two steamers layered together to steam a large batch of shumai at home.

He recommends spraying the steamer with olive oil to prevent the shumai from sticking and then placing the dumplings in the steamer.

Boiling water is used to steam the dumplings, and Chef Tom suggests using a thermometer to ensure the internal temperature of the shumai reaches 155°F.

✦

Chef Tom demonstrates how to wrap the shumai and emphasizes the importance of letting the dumplings sit and rotate the waist to ensure they are properly shaped.

01:33

To wrap the shumai, Chef Tom uses one teaspoon of the meat filling and gradually presses it into the dumpling skin, forming a hole and rotating the dumpling.

He adds more filling on top, presses it down, and rotates the dumpling to ensure a firm and even shape.

Chef Tom advises letting the shumai sit and using fingertips to rotate the waist for a better shape.

He then demonstrates the process for another shumai, emphasizing the importance of making sure they sit and stay in shape.

✦

Chef Tom shows how to steam the shumai and suggests using a thermometer to ensure they are cooked to the correct temperature.

03:17

Chef Tom prepares the steamer by spraying it with olive oil to prevent the shumai from sticking.

He then places the shumai in the steamer, which is set over a pan of boiling water, and lets them steam for 10-12 minutes.

To check if the shumai are done, Chef Tom uses a thermometer to ensure the internal temperature reaches 155°F, or he suggests cutting one open to make sure there is no raw meat inside.

00:00 hi anyhow I'm Chef Tom welcome to

00:03 Fortune cooking today I'm going to show

00:05 you how to make Chinese Ste suum there's

00:08 a bunch of little dish and uh you get

00:11 together with your friends your family

00:13 and uh here we go here's the shiai I

00:16 have a ground shrimp and ground pork

00:19 with some green onion and some chopped

00:21 chai and oyster sauce little bit Ginger

00:26 shaen cooking wine sesame oil salt and

00:30 pepper all right I'm going to show you

00:33 how to make it okay you just keep mix it

00:35 until they look like U stick together

00:38 with all the meat and uh evenly and then

00:41 you are ready to wrap okay I'm going to

00:44 show you how to wrap here a one time dim

00:47 some skin one teaspoon I like my feeling

00:51 um a little bit more than usual at the

00:53 restaurant uh since we're making at home

00:56 so I usually put a teaspoonful like this

00:58 and then I just gradually from hole here

01:00 and then just kind of like press the DI

01:02 some I mean the meat down a little bit

01:04 and I just rotate a little bit get them

01:06 the first form a shape and then I put a

01:09 little more on top here I just press it

01:13 down okay press it down at the meantime

01:15 I call this the uh sh my waist you just

01:19 hold the waist really kind of gently

01:21 firm and you can p a little more so

01:23 depend see now nice and flat and the

01:26 most important thing you just keep

01:27 rotated until it form a shape you're

01:31 happy about it and then the important

01:33 part is you need to you need to let the

01:37 sh might sit so you kind of like gently

01:40 use your fingertip and rotate the waist

01:43 again and just make sure they sit nice

01:45 and still like this huh all right I make

01:47 another one for you here we go we get

01:52 about one teaspoon okay I'll make sure

01:54 you can see this okay one teaspoon of

01:58 the meat and you just gently form a hole

02:01 here and then you just push it down and

02:04 rotate it see you rotate it squeeze the

02:06 the waist of the skin the one time skin

02:09 like this and you put a more here put a

02:11 more here just kind of press it down a

02:14 little bit and hold the in the waist

02:16 here really tight kind of firm not

02:18 really tight and then put it down and

02:21 just gently rotate it okay make sure you

02:23 form a nice shape and make sure they can

02:26 sit stay like this that's your sh fine

02:31 all right so I have uh right there is

02:36 the steamer all right it's uh almost

02:38 like a commercial steamer uh I make a

02:41 bunch of little xiaomai there and my

02:44 boys love xiaomai and I figure if we can

02:46 make it at home we can uh you know enjoy

02:50 and uh have a very healthy Shia um what

02:53 you do you uh spray the I spray this

02:57 olive oil pan so prevent them sticking

03:01 so I just spray on the steamer and uh

03:04 put the little shine in and we ready to

03:08 steam here's the steamer and um in the

03:11 meantime I have the boiling waterers

03:14 they ready is steaming hot and what you

03:17 do you just I I make another layer uh uh

03:20 earlier so I just put two layer of the

03:22 steamer together and you just um have

03:25 those little shamai sit there nice and

03:28 happy and uh you let them Steam for 10

03:30 to 12 minutes and I just keep an eye on

03:32 it because since my feeling is a little

03:34 more we got more meat and the shrimp so

03:38 anyway we will see you later okay it's

03:41 about um 11 minutes I believe it's done

03:45 so there two way you can tell is done is

03:48 if you have a datometer you just stick

03:51 one in the middle right here and make

03:53 sure the temperature go up to 155 for

03:56 the ground meat you want to get to 155

03:59 so let's perfect 157 good it's ready or

04:04 simply you can just take one out and cut

04:06 it open and make sure there's no pink of

04:08 the pork or blood anything inside so at

04:10 the meantime um at the restaurant

04:13 sometime you will see they garnish with

04:15 some um you know carrot and um peas put

04:18 on top just get them more colorful more

04:21 um delicious inviting all right we're

04:23 ready to

04:24 serve okay we put the dipping sauce sh

04:29 AA and hoison sauce as me and my boys

04:33 love to do that or you can mix your own

04:35 sauce garlic soy sauce vgar those are

04:38 good here we go there a sh mine enjoy

04:42 your sh mine I'm Chef Tom thank you for

04:45 watching Fortune

04:50 cooking

💫 FAQs about This YouTube Video

1. What are the main ingredients for making Chinese Steamed Shumai?

The main ingredients for making Chinese Steamed Shumai are ground shrimp, ground pork, green onion, chopped choy, oyster sauce, ginger, Shaoxing cooking wine, sesame oil, salt, and pepper.

2. How do you wrap Chinese Steamed Shumai?

To wrap Chinese Steamed Shumai, you start by placing a small amount of the meat filling on a dumpling skin, then gradually pressing it down and rotating to form a hole. After that, you can add more filling on top and press it down, while also rotating the dumpling to ensure a nice shape.

3. What is the process for steaming Chinese Steamed Shumai?

The process for steaming Chinese Steamed Shumai involves using a steamer that has been sprayed with oil to prevent sticking. The shumai are then placed in the steamer and steamed for 10-12 minutes until they are fully cooked.

4. How can you tell when Chinese Steamed Shumai are done steaming?

You can tell when Chinese Steamed Shumai are done steaming by using a thermometer to check that the internal temperature has reached 155°F. Alternatively, you can cut one open to make sure there is no raw meat inside.

5. What are some options for serving Chinese Steamed Shumai?

Chinese Steamed Shumai can be served with a variety of sauces, such as soy sauce, vinegar, and chili oil. They can also be garnished with carrots and peas for added color and flavor.

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