RECIPE TITLE "Cook and Sell Dumplings - Sin Mai" recipe from
The Chinese Kitchen (Yin-Fei Lo): Recipes, Techniques, Ingredients, History,
And Memories From America's Leading Authority On Chinese Cooking
Makes 36 Dumplings ---
|These dumplings, shaped like tiny kettles, bear the name "cook
and sell, " to indicate that once they are made, they are never
left unsold. Like other classics of the dim sum kitchen, they have
their own particular dough, a wheat flour-based dough. The dough requires
effort and time, but for those who love to work with doughs, it is
time well spent. However, those who do not care to knead or shape
may use any of a number of ready-made wheat-flour wrappers available
in Chinese and Asian markets.
Since wrappers are used for many dumplings in the dim sum kitchen,
I offer the following: Ready-made dough squares can be bought in
1-pound packages of varying thicknesses, 90 to 100 skins to the
pack. I prefer the thinner sort, and commercial makers can manufacture
skins thinner than one can make at home.
Won ton skins come square, about 3 1/2 inches to a side. They are
labeled either "skins" or "wrappers. " Water
dumpling skins are round, from 3 1/4 to 3 1/2 inches in diameter.
These may also be labeled "Hong Kong style. " Dumpling
skins are usually round, about 3 1/2inches in diameter. You may
even see a label reading suey gow, which is phonetic Cantonese for
dumpling skins. What you need to know is that these are identical.
They can be found in the refrigerated sections of markets, and all
brands are about equal in quality. Any left over after using them
in recipes may be frozen. They will keep, double-wrapped in plastic,
then in foil, for 2 months. To use, defrost and bring to room temperature.
Or use the wheat flour dough recipe here.
- 10 Chinese black mushrooms, soaked in hot water for 30 minutes,
rinsed, dried, stems discarded, and caps cut into 1/4-inch dice
- 3/4 pound coarsely ground pork
- 1/2 pound shrimp, shelled, deveined, and diced
- 3/4 teaspoon salt
- 2 teaspoons sugar
- 1 tablespoon peanut butter
- 1 tablespoon peanut oil
- 11/2 tablespoons oyster sauce
- 2 tablespoons cornstarch
- I teaspoon sesame oil
- Pinch freshly ground white pepper
For the dough (or use 36 dumpling skins)
- 1 1/4 cups Pillsbury Best All-Purpose Flour
- 1/2 teaspoon baking soda
- 2 extra-large eggs
- 2 tablespoons water
- 1/3 cup cornstarch, for dusting
1. In a large bowl, combine all the ingredients except the dough
ingredients or skins and mix until the consistency is smooth and even.
Place in a shallow dish and refrigerate, uncovered, for 4 hours or,
2. To make the dough, combine the flour and baking soda on a work
surface. Make a well in the mixture, add the eggs, and work with
your fingers until the eggs have been absorbed. Slowly drizzle in
the water, mixing as you do, until thoroughly mixed. Knead the dough
for 5 minutes or until it becomes elastic. Set aside, covered with
a damp cloth, for 4 hours.
3. When the dough is ready, dust the work surface with cornstarch.
Roll out the dough with a rolling pin until you have a sheet 1/4
inch thick. Pick up the sheet, dust the surface again with cornstarch,
and roll again until the sheet is 1/8 inch thick. Roll the dough
around a dowel or long broom handle to prevent tearing. Dust the
surface again. Roll the dough again, as thinly as possible, then
pick up by rolling again around a dowel. Dust the surface yet again,
carefully roll out the sheet, and roll again until the sheet is
about 21 inches square. With a dough scraper and a ruler, cut 3
1/2-inch squares from the sheet. As you cut and stack them, sprinkle
each with cornstarch to prevent sticking. (The dough is more elastic
if made the night before and stored, covered with plastic, in the
4. To make the dumplings, in the middle of each skin place 4 teaspoons
filling. Hold the filling in place with your fingers and, holding
the dumpling in the other hand, gradually turn the dumpling, flattening
the filling on top. This will result in a basket shape. Pack down
the filling, and smooth the top of the dumpling. This will ensure
that the dumpling and filling will remain intact during steaming.
Tap the dumpling bottom lightly on the work surface to flatten it
so it will stand in the steamer. Place the dumplings in a steamer,
cover, and steam for 7 minutes. Turn off the heat and serve.
Note: Siu mai may be frozen after steaming. Wrapped in plastic
wrap, then in foil, they will keep for 2 months. To reheat, defrost,
bring to room temperature, and steam for 3 to 5 minutes.
The Chinese Kitchen (Yin-Fei Lo)
Everything is here: dim sum, congees, stir-fries, rice dishes, noodles, bean curd, meat dishes and more. For anyone who loves Asian cuisines, this is the ultimate cookbook and for cookbook lovers and aspiring food professionals, this is required reading.
| The Chinese Kitchen (Hsiung)
There is no cuisine more rich with flavors, color, texture, variety and tradition than Chinese cooking. Organized by ingredient, this cookbook covers the basics (rice, oil, soy and other sauces) to the exotic (shark's fin and bird's nest), with expert information on buying, storing and of course, cooking with each ingredient. Entries include: Bean Sprouts, Black Bean Sauce, Chinese Cabbage, Dumplings, Eggplant, Five Spice Powder, Lotus Root, Orange Peel, Peanuts, Plum Sauce, Shrimp Paste, Soft-Shell Crab, Straw Mushrooms, Tofu, Tea, Wontons, Water Chestnuts and much, much more.