Siu Mai (Pork Dumplings)
Open-topped steamed dumplings filled with a savory mixture of ground pork, shrimp, and mushrooms.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Yip Hong's Dim Sum Restaurant
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Siu Mai's origins can be traced back to the Yuan Dynasty, where it began as a roadside snack in Inner Mongolia. It gradually spread southward, evolving and adapting to regional tastes and ingredients, becoming a staple of Cantonese dim sum culture.
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Siu Mai is deeply embedded in Cantonese dim sum culture, representing a communal and social dining experience.
Dim Sum Staple
Siu Mai is an essential component of a traditional dim sum meal, often enjoyed with tea and other small dishes. It's a popular choice for family gatherings and social outings.
Celebratory Dish
While enjoyed year-round, Siu Mai, along with other dim sum items, is often served during festive occasions and celebrations, symbolizing prosperity and togetherness.
Regional Variations
While the Cantonese version is the most well-known, variations exist across China, reflecting regional preferences for ingredients and seasonings. These variations often differ in the type of meat used, the vegetables added, and the spices incorporated.
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Siu Mai offers a savory and umami-rich flavor profile, combining the richness of pork with the delicate sweetness of shrimp and the earthy notes of mushrooms.
The primary flavor comes from the ground pork filling, which is seasoned with soy sauce, sesame oil, and often ginger and garlic. The addition of shrimp provides a contrasting texture and a subtle sweetness. Dried shiitake mushrooms contribute a deep, umami flavor. The thin, wheat-based wrapper provides a neutral base, allowing the filling's flavors to shine. Garnishes, like crab roe or chopped carrots, add visual appeal and subtle complementary flavors.
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Proper Filling Texture
The filling should be moist and slightly sticky, achieved by using a combination of ground pork and shrimp paste or finely chopped shrimp. Adding a small amount of gelatin or cornstarch can also help bind the filling.
Wrapper Handling
Siu Mai wrappers can dry out quickly. Keep them covered with a damp cloth while working to prevent cracking. Avoid overfilling the wrappers, as this can cause them to burst during steaming.
Steaming Techniques
Steam Siu Mai over high heat for approximately 10-15 minutes, or until the filling is cooked through and the wrappers are translucent. Ensure that the steamer has enough water to prevent it from drying out during cooking.
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