We made these last night. Made a beef batch, shrimp batch and beef and shrimp batch. I think we overcooked the beef ones as they were a little dry, however still yummy. The prawn ones were amazing (I just buy the smallish prawns and cut them into little pieces) This was a fun, easy recipe to make and I can't wait to do it again using all different meats... I can't wait to make a chicken and prawn batch.
Thanks for sharing.
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My beef was dry... I only cooked for 13 minutes :( should I have used a fattier cut of beef?
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Tasty and delicious. My DH picked out this to make when we were picking recipes this month. We all loved them. Made for OZ swap OCT 2009.
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These were delicious! They're my favourite thing to order at Chinese restaurants and they tasted even better homemade. My whole family loved them, thanks for posting. I also wanted to thank you for trying and reviewing my recipes, I'm really glad you enjoyed them. Thanks again!
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I have never had Siu Mai before, but these were wonderful. They are very similar to the gyoza that my mother used to make. I made the full batch, steamed 6 of them and froze the rest. I place them on a silicone cookie sheet and placed them in the freeze until they were set before putting them into freezer bags. My mother's gyoza used to freeze very well, so I am assuming these will too. I will post an update once I try the frozen ones. I had these with your Yakitori Chicken (Yakitori ( Japanese Grilled Chicken Skewers)). Made for March, 2009 Aussie/NZ Swap.
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Very very good! I doubled this recipe, thinking I could, you know, save some for another day in the freezer. That didn't happen! Everyone in the house ate it all up within minutes. I forgot the egg, and omitted the water chestnut because I didn't have any, but still was great. Thanks for a great recipe.
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I tripled this recipe & made them with pork & baby shrimp, as well as jicama, then left out the mushrooms & had some GREAT TASTING DUMPLINGS! Easy & fun to make, as well! I'd set out two dips, one soy & the other a honey mustard, & both were well-used by the time these tasty bites were gone! Thanks for a great recipe! [Tagged, made & reviewed as a PRESSIE in the Aus/NZ 12 Days of Christmas Recipe Swap]
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I used the pork and shrimp combo with water chestnuts and carrots. Made exactly as directed and served with soy sauce, chili flakes and lemon. Superb!
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Wowee. To echo other reviewers, these were much easier than I expected. They weren't beautiful...I'm not sure I got the "pleating" down pat. But the filling stayed in and they tasted great. I made these for the September Veg*n swap, so I tripled the mushrooms and water chestnuts and left out the beef/pork. Still tasted great to me! I might be tempted to try adding cabbage one day, too. I served these with a sauce made of soy sauce, minced garlic, and sweet chili paste. Yum! Thanks for posting!
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Great dumpling recipe! These didn't even take me as long to put together as I thought they would. Mine weren't very pretty, lol, put they were really tasty! Served it with a soy dipping sauce and it was fantastic. We could have made a meal of these!
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Oh my, these are wonderful...as good as any I've ever gotten in restaurants. ...And not nearly as difficult to form as I had feared. I certainly shall make these again and again. Used ground beef and water chestnuts. For sauce I combined soy sauce and sesame oil...that complemented the siu mai flavors beautifully. I am delighted I undertook to make these for PRMR--August 2008.
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These tasted just like I hoped. I made mine in a skillet with chicken broth to steam. I used ground pork as the meat. Will make these again. Thank you for the great recipe. ZWT4 team CHIC CHEFS.
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Super fun and simple to make, these little dumplings are very flavorful. We halved the recipe and mixed it by pulsing with the food processor. We used beef, water chestnuts, and green onion. We then removed half the mixture, and added the mushrooms into the processor (for Buddha). These steamed up perfectly and have delicious flavor in every bite! Served with Basic Fried Rice.
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These were so much easier than I imagined them to be, and they were super delicious! I used ground beef and LOTS of water chestnuts. These tasted just like what I would get in a restaurant, thanks for a great recipe!
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absolutely superb and so easy to make. I used the beef and waterchestnuts. Delicious and a great treat while watching the elections return
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Wow, these were delicious - and fun to make too! I've never worked with dumpling wrappers before but so glad I tried it. It was so easy. I'll have to try some other dimsum now. I couldn't believe that salt, pepper, garlic and sesame oil could pack so much flavour into these dumplings - but it does. I must admit I added one small chilli but I think it would have been fine without. And the interesting thing is that the flavour permeates into the dumpling wrapper. I made my dumplings with pork (no shrimps since I can't eat them), couldn't find any water chestnuts and I used one spring onion not leek since there is a big difference in size and I reckoned that's what you meant. Sorry I didn't read the recipe properly until I came to make it, looked at my bowl of ingredients, looked at the big leek I had bought and decided that a modification was probably needed. It is still worthy of being a 5 star recipe though because it was so tasty and made me try something new. Thanks.
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