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.
Can I freeze these dim sum?
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.
Can I make them in advance?
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
Veal steamed dumplings (dim sum)
- steaming baskets
- chopping board
- 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
- 1/2 carrot (optional) grated
- 2 tsp Sesame oil
- 1/4 tsp salt
- 1 pinch white pepper (ground)
- 2 red Thai chilli
- 10 sprigs coriander
- 2-3 cloves garlic
- 4 tbsp soy sauce
- 1 tbsp rice vinegar
- 1/4 tsp brown sugar
- 3 tsp hoisin sauce
- 1 tsp ginger (fresh) grated
- 1 tsp Sesame seeds
- 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.