Steaming is a really healthy way of cooking in general and these dumplings also known as dim sum are super healthy, very easy to make and absolutely delicious.
There are so many kinds or types of dim sum and these are siu mai which are open pork or prawn filled dumplings.
What is dim sum?
The actual meaning of the term dim sum "touch the heart" is still debatable but it ultimately is a Chinese (Cantonese) style cuisine and it mainly refers to site size portion food fully cooked and served with tea.
So beautiful and delicious I would say, aren't they? I am actually so happy they were ever invented!
How to cook dim sum?
They can, of course, made sweet or savoury and can be prepared in a number of ways which is steamed, fried or even baked. Oh, these pot-stickers !
They can be totally closed or left slightly opened, fried into a little vegetable oil or they can be steamed as I have made them in this recipe. They are delicious whichever way you choose to cook them. Seriously good stuff.
What can I fill dim sum with?
The most popular siu mai are pork and prawn ones but I have decided to use a slightly different filling which is ground veal or mince with mushrooms, a combination that we unanimously adore here in this household. They can be made vegan too.
Originally, in China, the fillings vary according to the season: ingredients like garlic and chives are used in springtime, mutton and pumpkin in the summer, crab meat around the autumn, and mixed seafood in the winter season. They are all delicious and I hope to make as many varieties as possible, they all sound very appealing to me, no doubt.
In this household, I have to say that we often crave for Asian food and these dumplings make a great dish for variety.
Yes, they do freeze very well. Just make them ready and freeze in a plastic container. They can be frozen up to 1 month. Just freeze them on baking paper individually before transferring into a bag to avoid sticking.
Absolutely! Make them and place on a plate, ready to be steamed. Keep refrigerated for up to 2 days.
Let's get these dumplings made now, I am already hungry and I am sure you are too, ready?
This veal steamed siu mai dim sum recipe it's delicious and they are filled with ground veal, shiitake mushrooms, spices and steamed, but they could also be fried or dropped into a delicious broth.
Other recipes you may enjoy :
- Homemade burgers with mint and cumin yoghurt sauce
- Beef zucchini enchiladas
- Teriyaki chicken egg-fried rice with vegetables
Enjoy!
Veal steamed dumplings (dim sum)
Equipment
- steaming baskets
- chopping board
- knife
Ingredients
- 500 g mince veal (1.1 lb)
- 1 pack wonton wrappers (25-30 pieces)
- 100 g shiitake mushrooms (3.5 oz)
- 3 spring onion /scallions
- ½ carrot (optional) grated
- 2 teaspoon Sesame oil
- ¼ teaspoon salt
- 1 pinch white pepper (ground)
- 2 red Thai chilli
- 10 sprigs coriander
- 2-3 cloves garlic
- 4 tablespoon soy sauce
- 1 tablespoon rice vinegar
- ¼ teaspoon brown sugar
- 3 teaspoon hoisin sauce
- 1 teaspoon ginger (fresh) grated
- 1 teaspoon Sesame seeds
Instructions
- In a larger bowl mix the mince meat, finely chopped spring onions, carrot if you decide to go for it, shiitake mushrooms, garlic, red chilli, coriander, half of the ginger, the hoisin sauce and half of the sesame oil, salt, white pepper. Mix well and set aside. Leave a pinch of the chopped spring onion and red chilli for serving sauce.
- To make the dumplings place the wrappers on the work surface. Take one by one and spoon some meat mixture, approximately one spoonful into the middle of each wrapper. You could close them if you want but I like them opened.
- Place the dumplings into the steaming dish and steam for 30-40 minutes. I always dip the bottom of the dumplings into a little sesame oil to avoid sticking or I lay strips of parchment paper.
- For the serving sauce mix the soya sauce, the remainder of the sesame oil, ginger, hoisin sauce a pinch of the spring onion, coriander, finely chopped red chilli, the sugar, vinegar and sesame seeds if you like.
- Serve while hot. Remove from steamer while hot to avoid sticking.
Basak Bartu says
They touched to my heart too, thank you for this wonderful and easy recipe
Ramona says
Awwww, thank you soo much dear Basak xxx
Andrea says
love a good dumpling recipe and these turned out so good! so tasty!
Debra says
These were so tasty and so much easier to make than I would have guessed.
Helen at the Lazy Gastronome says
Wow!! These are amazing!! I should have made more. I will next time!
Emily says
These are so delicious! I put them in a mushroom soup and these were just bursting with flavor!
Ramona says
such a great idea, thank you, Emily, I will try that too.
Gareth G says
It's an awesome recipe OMG so tasty! I need to make them again and I will use pork and prawns. DElicious, thanks Ramona! I would give it a 10 stars if I could, honestly - my wife and kids think the same 😉
Ramona says
Yayy! Another success. To be honest, this recipe went viral on FB and it is one of our faves too. so glad you guys enjoyed it too.
Addison says
Comfort food at its best! Such a great dinner for the cold weather!
Ramona says
I agree dear Addison, 100%!
Mama Maggie's Kitchen says
This looks so so good. My husband will love this dish.
Ramona says
Thank you so much - delish indeed. I hope you will try these dumplings (dim sum) dear Maggie 😉
Chef Dennis says
These dumplings are making me hungry!
Julia says
Wow, I've never ever cooked with veal before, but I love dim sum (it's literally a weekend tradition!). What an interesting ingredient to include, I'm excited to try this!
Sondra Barker says
These look amazing! I cant wait to try them. Thanks for the recipe.
Lathiya says
The dumplings looks so delicious and it's really great that we have a choice of making it ahead.
Diana says
I love all dumplings! Thank you for creating a delicious and healthy dumpling. Dumplings are one of those foods thats worth sharing.
Kari Alana says
Dim Sum from scratch is full of flavour like no other. You have made it so easy and accessible with this recipe. Thanks for sharing!
Jen | Jen's Food Lab says
Love siu mai, which is the dim sum dish that you made here! Cool to see other fillings too.