THANK YOU!!!!!!!!!! . Believe it or not, I been trying different shu mi recipes for FORTY years., looking for the right flavor and texture as my favorite takeout restaurant in Sacramento CA. None of the cookbooks I had talked anything about the rinsing and soaking of the meats, the mixing till sticky, etc.,,,, let alone adding in the lard or fat.,,, I went to our butcher for this one. I haven’t lived in Sacramento in 30 yrs, but always stopped in and got 24 shu mi to take home, and try to talk to the family that makes them, but I don’t speak Cantonese , their instructions where lost on me., All I had was an ingredient list….Until now…. My shu mi turned out Perfect, and my honey just opened a bottle of good champagne,,,,and,, that’s my story. Almost 1/2 a century in the making. Thanks again. Wow.

You know that this is authentic because there's MSG & lard.. I love this

@poopsiepop4179

3 жыл бұрын

Uncle roger approves

@ChristopherSarapin

3 жыл бұрын

Uncle roger so proud

@APNambo

3 жыл бұрын

People need to get it that those are perfectly fine ingredients with no health issues.

@beautyjournal217

3 жыл бұрын

Chick fla has MSG too ok

@j0hnnynguen870

3 жыл бұрын

I love all the ingredients that u put in the Shui mai, and it look so yummy. Thank u for sharing this video. I will try to cook some to day, and hope it will work.

Now I know why I go to a dim sum restaurant if I want to eat siu mai. Thanks for showing how much work is needed to do a good job.

@seabelgoldenheart8959

4 жыл бұрын

James Chan yesss! i love them so much i said hmmm 🤔 i need to learn. after watching this i am on my way to the restaurant 😂

@daveheel

4 жыл бұрын

Yes, very technique and labor intensive. I'm still working on a dim sum restaurant quality dan tot.

@RICHUNCLEPENNYBAGS77

4 жыл бұрын

Pretty much all dim sum recipes. I made cheung fan once and holy moly, not worth the effort.

@roxannebaynosa1770

3 жыл бұрын

'll

@lt5466

3 жыл бұрын

It’s not really a lot of work if you use store bought wrapper

As a student of Chinese cooking for many years, I havr to say this is the most authentic and accurate English language video on siomai making I have ever seen as it ( ...and many of your other videos ☺.. ) describes and clearly explains the often obscure yet crucial techniques and ingredients often known only to master chefs. Love all your videos ! Well done 😊!!

@TheDarwiniser

6 жыл бұрын

I understand he;s living in China, so I assume he has access to some fairly original recipes.... authentic is not up to me to determine ;)

@bernardjameswilson

4 жыл бұрын

My grandma used to make it with either those tiny dried shrimp or dried fish to add saltiness

@iadtag1853

3 жыл бұрын

Your spelling of siomai is what we use in the Philippines.

@TheCdcm

3 жыл бұрын

I totally agree!

@fard2962

2 жыл бұрын

Sup mai

Sitting at home, eating store-bought frozen beef & broccoli, torturing myself w/KZread videos of real food. Love from Nebraska!

@drivestowork

3 жыл бұрын

@Usa mabaho I agree, on the other hand though... premade frozen food is my bread-&-butter (livelihood)! I work at a great big frozen food factory. Summer is usually our slow season! But, because everyone is stuck at home... and no one knows how to cook anymore, people are buying lots and lots of my frozen food. No time off for me! I have been working 8-10-12 hour days, 5-6-7 days a week! I hope I can get some time off when all of this is finally done.

EDIT: I can sleep easier at night lol. Some reports of replication successes too :) As an aside, if you ever make one of these dishes and it turns out well, dropping a quick line... 'made this, turned out well' would be *insanely* appreciated. That sort of info is invaluable to us to make sure that people can actually recreate stuff! _____________________________________ Ok, so we've had two people report replication issues with this recipe so far :/ The culprit appears to be the meat filling not being 'sticky' enough... one person wasn't getting the Siu Mai to wrap without them falling apart, and another's fell apart after steaming . While I still don't know what's totally going on here (without pictures all we can do is kinda guess), our best guesses would be: (1) not stirring the meat mixture enough, or not stirring in one direction only (the likely culprit in my - Chris's opinion) or (2) the lean wasn't dry enough after the soak (the likely culprit in Steph's opinion) or (3) perhaps a dice that's not fine enough or (4) perhaps the Siu Mai wasn't tight enough when wrapping or (5) some fat still attached or any oil in the bowl when breaking down the lean. Any of those could potentially cause a problem. Obviously this is my fault for communicating ineffectively, sorry guys. A couple ideas: So while we've had people report issues here, we've had successful replication with two other recipes that use similar meat filling: (1) Hakka Stuffed Tofu (kzread.info/dash/bejne/qYCL1aaeeayZpbw.html ) and (2) Pearl Meatballs (kzread.info/dash/bejne/fZpq1Zauor3Wj9Y.html ) So first, take a look at the method of how to stir the meat - you swap your hands for chopsticks and really go at it, it should get really super sticky. Second, while it wouldn't exactly be that 'Siu Mai' texture, you could also get the lean into a paste like we do in those recipes. Third, you could always double the amount of the cornstarch slurry. Sucks to hear about replication issues. For us people being able to make this stuff at home is obviously the reason we do these videos :/

@salmonfire

6 жыл бұрын

this brings back memories when i worked in a Chinese Restaurant in high school. Its all about how the meat is mixed, i remember the boss lady saying, "You call yourself a man? Put the mixture in the bottom of the bowl and hold your fingers together and palm the meat fiercely"!

@cheesemongaming1886

5 жыл бұрын

Chinese Cooking Demystified y’all are awesome for this. You really care about the viewers and your format and quality are top notch :)

@FIyingDumpling

4 жыл бұрын

YOU ARE WONDERFUL. please keep up the good work.

@janelee4961

4 жыл бұрын

hi thank u for your recipe.is the lard the one responsible for the meat not to fall apart ?or baking soda also helps?

@brokenspine66

4 жыл бұрын

Instead of food colouring, would it be even better to use little bit of tumeric? Just a thought.

Great recipe. I’ve been making dim sum for 17 years. I added sesame seed oil and oyster sauce to the recipe and I used granulated chicken flavor soup base from the Asian super market instead of the normal chicken bouillon we use in America ( game changer) The soup base has msg in it already so I axed the additional msg. Identical to restaurant sui mai. Pork loin works well for the recipe considering how hard it is to get fresh ham without it being cured lol. Pork belly also works fine in lieu of pork fat.

@joseaugustoencarnacion5461

2 жыл бұрын

Thanks for the tip

@bruah4364

2 жыл бұрын

fresh "ham" is just pork shoulder just saying

@nsg208

2 жыл бұрын

@@bruah4364 fresh ham is the back leg of a pig, shoulder is the front leg. It would probably be ok as a substitute but shoulder has a lot more intramuscular fat than ham/back leg

@pumpkinkill2937

Жыл бұрын

@@bruah4364 Always have to be that one comment huh? 🙄

This is the most authentic and accurate English language video on siomai making I have ever seen as it ( and many of your other videos ) describe the lesser known but very crucial techniques and ingredients often known only to master chefs. Well done ! Love all your recipes ☺

Do you know how long I’ve been looking for an authentic recipe like this!!!! YEARS! Thank you so much 😁😁😁

@stephanieli7519

6 жыл бұрын

Glad you like it! Hope you give it a try :)

Dimsum restaurants are still closed, its a good thing i can get the ingredients and make this myself! Thanks for sharing authentic Cantonese recipes!

This is the most thorough recipe I found to make siu mai. I've had tried so many recipes at home and it never tastes like at the restaurant. Thank you so much!

I love that you also explain the scientific parts of the recipe. Love your channel

This was such an incredible and savory recipe. I honestly had no idea what the difference between my ground pork shumai and the amazing ones you get in Dim Sum places was but wow...this was so authentic and tasty. I love the scientific explanations you give for your videos! It is very useful and helpful. Thank you!

I have studied authentic cooking from many countries for years now and just from watching the techniques here I can tell this recipe is brilliant! I can't wait to try it, have to buy some cookware first, but I'll be sure to let you know how my favorite food ever turns out.

I had a hard time finding pork fat so I just used 450 grams of pork belly, about 1/3 fat and 2/3 lean I’d wager, and omitted the melted lard and the pork washing step. I also added 1 tsp each of crushed garlic and grated ginger. Thanks for the recipe and method. It worked out great.

you guys are the best chinese cooking video channel in you tube, seriously! thank you for your service to mankind! more power!

@stephanieli7519

6 жыл бұрын

Thank you! :)

Loved the authenticity of the process. Been wondering why the real deal is so simple yet complicated. The scientific explanation also adds up to the understanding of why such techniques are important.

Hi! Your videos have given me the confidence to try all kinds of Chinese dishes that I would previously only order in - and have been so successful! I will definitely be giving this a whirl. Thank you.

Love siu mai! People who come to our dim sum restaurant now can see how much work and love go into this classic southern Chinese dish.

The best part of shrimp is that crunch. I'm glad you agree to its importance.

The most in-depth recipe for this. Thanks for your hard work and dedication, it really shows in the final result. 👍🥢

I just made this, it turned out amazing! Thank you so much for the recipe.

@kaeli

3 жыл бұрын

Did it turn out like restaurant dimsum?

I never have a dim sum experience without these. They’re really delicious.

Made this tonight, absolutely incredible

Wow, this is the best recite ever! I have done it yesterday and was perfect! Thank you for sharing

In the 70s there was a retired Asian couple who made dim sum. It was the best I've ever had and I been craving it since. Finely minced pork and shrimp and celery. They didn't give it to me but my asian neighbor downstairs. I didn't know the creators personally. They were very shy and kept to themselves. Now I'm old and still want this like theirs.

Thank you for your efforts .... these are the techniques I’ve always wanted to know!!! Awesome

Everything in this video is wholesome and it really worked and tasted amazing

i tried this method, and it was really labor intensive, but in the end my shumai tasted great and authentic! My family loved it so much and I felt like a real pro.. lol ..thanks for sharing this

Love this video. I made mine following your procedure and it turned out splendid. I love my siu mai!

Omg !!! This recipe actually changed my life 😂 the best recipe ever ! Been making dumplings for a while and never managed to get them quite right until now ! 😍😍😍 thank you sooo much !

This recipe is real authentic chinese suimai....so good my family loves it so much.

FANTASTIC! You are the BEST. Thanks so much for teaching me my favourite food!

The most beautiful siu mai ive ever see. Ill be making these.

"then top that guy with a shrimp and your roe and your shu mai is ready to go" sick bars

@christianhoffmann8607

4 жыл бұрын

second channel incoming - food raps

@pocketpicker6613

4 жыл бұрын

@@christianhoffmann8607 food wraps

@CommunitySkratch

2 жыл бұрын

Haha

Thank you for this video ... instructions for those of us who don't have a pasta making machine would be really something.

Absolutely love watching this channel

I really appreciate your videos. Can't wait to try out this recipe, and please keep making more videos.

Thank u for the detailed explanations! They're very helpful! 😍👍

This turned out AWESOME! thank you

Y'all are the only ones who make me super hungry when I wake up at five am! Awesome upload, thank you!

@ChineseCookingDemystified

6 жыл бұрын

Haha just gotta go for that *really* zao cha I guess.

thank u for sharing your recipe... I really love siomai dumplings

Finally made these. The flavor and texture of the filling were great. The wrapper, not so much. It was springy and spongy in a way that I didn't care for even though I experimented with a few different levels of thinness. All had the same issue. The restaurant version I'm used to is silky smooth with a slight chew. Maybe I'll just buy the wrappers next time.

I have learned so much from this video. You guys are awesome !

Really loved this. made my own and taste so good.

Interestingly enough, I have it on good authority that the REAL way to get egg noodles (no egg actually needed) or any other wrapper to be yellow is ALKALINE WATER. Egg noodles don’t really get their color from eggs, it’s that they’re prepared with water that is more alkaline. If you have ever noticed that dim sum has the most subtly sulfury odor, it’s this alkaline process that does it. In some Asian groceries, it is labeled “Lye Water”. My Chinese to English to Chinese interpretation is terrible, but it’s something like “Gan Suey” or “Gan Sui”. Alkalinity causes noodles to be chewy, stretchy, and will hold together better in the hot soup water, like when you are making wonton. It actually modifies the starches and gluten compounds. This is the secret to truly amazing fresh Japanese ramen noodles and I assume cooking with alkaline water is a technique they imported from China. (Ramen are known as “Chinese noodles” in Japan.) kzread.info/dash/bejne/aqibuciCqcWeodI.html (try this for reference)

I have tried quite a few recipes from your videos and found them all to be excellent. As somebody in the US who wants to cook authentic Chinese, home style, your channel is great. If you are looking for material which is interesting to us, I would love to hear some more details about rolls, custard, scallion, pork.floss, etc... Thanks for great videos!

@stephanieli7519

6 жыл бұрын

Ooooh, things right up my alley! Great idea! Gonna make curstard soonish this year, and rolls! I always make the Vietnamese rolls, now I'm gonna explore some Chinese counterparts as the Vietnamese rice paper rolls. Thx for the suggestion and I'm very glad that the dishes turned out great. :)

I eat this stuff almost everyday with soy sauce mixed with calamansi and hot oil. Love them.

@shiroineko13

4 жыл бұрын

a moment of silence for those who cannot enjoy this delicacy everyday...

Great tutorial. What a lot of work.

You make this look so easy! I'll definitely have to give these a go

Cant believe it took me 5 years to find this recipe video!!! Wasting my life until today!!!

Look delicious! Thank you for sharing your recipe! I'm going to make this dish! 🥟🙂

My favorite! Detailed information just like Alton Brown, awesome!

I don't believe making siumai is as difficult as it looks; it's just time consuming with making of the dough and the chopping filling from scratch. I substituted the skin with store bought wanton wrapper, using ground pork instate of cutting pork myself. As far as chopping shrimp, it's fairly easy to do. I do use the suggested seasoning from your show, and everything turned out very well. I made a lot of dim-sum items for one Sunday brunch and it was a hit with my family and friends. Thank you for your video, I am a fan.

Excellent video. Thanks for sharing 💕🙏

Amazing suimai recipe!!

It looks very delicious thanks for sharing this wonderful recipe.. 👍👌

made them today....really delicious

this is one of the best video i 've seen so amazing thanks for the super content bro love it!

This looks delicious!

i wasnt gonna download the video, but! when you put the shrimp on top and that mince carrot, man... jaw drop 😱🙌

Thanks. I am glad that it is in English . Great. Need to try that

Once again so much work but I enjoyed this video very much thank you for posting it you did a great job

this is great, I just went to Amazon and ordered a $400 mixer, can't wait to save money by making this meal at home.

I aet this for first time and... is amazing. My life will never be the same.

That is the best looking siumai i have ever seen.

I tip when I order food but I’m about to start praying for blessings for the restaurant that makes the shrimp siu mai I like 😫 this is so much work

Brilliant. Thanks for uploading.

Great video !!! so detailed and clear but so much work! I’ll just go to the restaurant lol

You guys are the best Haha love yall videos!

I just made the Shu mai, it is delicious! Thank you for your great recipe!

What can she not cook? This is beyond impressive.

wow that looks delicious!!!!

wow! so delicious another best way of cooking shomai I saw in this video thank mam for sharing us

thank you for sharing your recipe. I use this recipe when I crave for Siomai. It taste soooo delish 😋 But I do add some sesame oil. 😊

Thanks for the video it has been useful to me

I love how you add a little scientific facts through the video.

I'd love to make some of these recipes but they are all so complex. I'd love to see some simple yet tasty Chinese recipes

I really dig the mixer!

that looks so good!

amazing, so so delicious thanks for sharing...

I am glad I happened to view this video. Excellent!! secret technique revealed and explained very scientifically.

You two always manage to post on nights I can't sleep... Thanks from a bored college student :]

Wow...so yummy madalilang pla magluto ng siomai..thanks sa share mag try din ako magluto nyan😋 God bless & good luck to your channel👏

Looks so good.

One of my favorites when I lived in Macau

Nice recipe, thanks for sharing

it looks so delicious, em gonna try this.thanks!

One of my favorite Siomai 😊

Siu mai is definitely my favourite dim sum dish, and seeing this video made me think "I can learn to make my favourite dim sum?!?" I was very, very wrong. This seems like way too much effort for someone like me to make.

always awesome! Great job you two!

@stephanieli7519

6 жыл бұрын

Thx~ :)

Excellent

Great recipe and instructions. Please do more dim sum videos!

@stephanieli7519

6 жыл бұрын

Cheers, yup, more dim sum on the way~

This here is the real deal! Thank you!

Thank you for sharing thank you very much

This looks really fun.. I would love to see more different dumpling recipes! i.e. a dough for potstickers, and i've had some really awesome more doughy dumplings at shops here in Seattle, and I am just obsessed with making whatever dumplings I can! :D

Wow so yummy

Made this many times now and its always good, although i have to reduce the salt and white pepper to suit our taste but this by far the closest flavor and authencity i can recreate in my kitchen. Thanks

Damn. What a great voice and narration.

Wow these are the largest siew mai I've ever seen. They look ridiculously good too!