Tag Archives: Dim Sum

Pork and Shrimp Siu Mai

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Since the nearest Dim Sum restaurant is 35+ minutes away, and I don’t feel like packing diaper bags and two young children into our car to trek there, and I had all the ingredients for siu mai in the house, the most logical decision was to just make it.

This was actually really easy to make, and tastes just like the siu mai you would order at dim sum, sans MSG.

Pork and Shrimp Siu Mai (makes 24 dumplings)

adapted from Wei Chuan’s Chinese Snacks Cookbook (revised)

Ingredients:

  • 1 lb. ground pork
  • 1/2 lb. raw deveined shrimp, minced into a paste
  • 4 dried shitake mushrooms (reconstituted in water until softened) – diced
  • 1 Tbsp. cooking wine (I used shaoxing cooking wine)
  • 1 1/2 Tbsp. cornstarch
  • 1 tsp. sugar
  • 1/2 Tbsp. sesame oil
  • 3/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 pkg of round dumpling wrapper ( I used Twin Marquis brand – see pic below)
  • green peas and/or carrots (for garnish)

Directions:

  1. In a large bowl, mix the first 9 ingredients together thoroughly.
  2. Place a large spoonful of filling in the center of dumpling wrapper, and gather edges together by squeezing with index finger and thumb (see pic below), pressing filling down with spoon. Top with a green pea or carrot. Repeat until filling is all used, makes around 24 dumplings.
  3. Boil water in steamer on high.
  4. Place dumplings on a plate lined with wax paper. Put plate inside steamer (I used tongs to place the plate inside – it’s hot) , cover with lid and cook for 6 minutes. Serve hot.

 

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Pic as reference for the type of dumpling wrappers to look for in the store.

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In a large bowl, mix the first 9 ingredients together thoroughly.

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Place a large spoonful of filling in the center of dumpling wrapper, and gather edges together by squeezing with index finger and thumb (see pic below), pressing filling down with spoon.

Top with a green pea or carrot. Repeat until filling is all used, makes around 24 dumplings.

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Boil water in steamer on high.

Place dumplings on a plate lined with wax paper. Or if you have a bamboo steamer, use that. Put plate inside steamer (I used tongs to place the plate inside – it’s hot), cover with lid and cook for 6 minutes. Serve hot.

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Review: Dim Sum at Sea Harbor Seafood Restaurant

 

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On Memorial Day weekend Chris and I went up to LA to visit my brother and ate a lot. He took us to Sea Harbor Seafood Restaurant in Rosemead, which I believe is in the San Gabriel Valley, east of LA. Reviews said the dim sum here is comparable to Hong Kong. I haven’t been to Hong Kong, but the best dim sum I’ve ever experienced was in Toronto.

I didn’t try the baked Char Siu Bao (buns stuffed with bbq pork) but Chris said they were pretty good. He liked the fact that they didn’t use any, or much, red food coloring on the pork.

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I don’t know the English name for these, but in Cantonese they’re pronounced ‘Haam sui gok’. Fried dumplings stuffed with pork and other stuff. The filling was a little skimpy, but the dumpling part was pretty good.

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This is one of my favorites, sticky rice in lotus leaf. These were tasty and had a fair balance of meat to rice ratio.

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Steamed Chinese broccoli with oyster sauce for dipping on the side. Sometimes, I wish they would just cut these vertically so they aren’t as thick as tree trunks. Luckily, they were steamed enough so you could easily bite them apart.

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I’m not quite sure what to call these, but I think my brother said they were something like ‘low fat milk buns’. These were by far my favorite. I ate 2 1/2 buns. The buns are light and delicate with a sweet mild flavor, and filled with a creamy milky custard. I don’t really know how to describe them. If I had to choose eating these for the rest of my life vs. donuts, I’d choose these.

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These are xiao long bao, or soup dumplings. They are steamed and filled with a pork filling and broth. When you bite into them you get a mouthful of broth, or the broth squirts across the table (like when I bite into them). It comes with a dipping sauce of soy sauce and vinegar. These were the best I’ve tasted so far, though I only had them twice in my life, the first time at Dumpling Inn in San Diego.

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Turnip cakes, or lo bak go. I still like my mom’s version the best.

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Ha gow, or shrimp dumplings. These were huge. The wrapper wasn’t too chewy and the shrimp were juicy. I’d say it was one of the better ha gow we’ve had in Cali.

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I’m not usually crazy about ha cheong, or rice noodle rolls with shrimp, but I’d have to say they did a pretty good job on these. It was the first time I was able to pick up a ha cheong without the shrimp sliding out and creating a mess. These were good.

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Bean curd roll, or fu pei guen. Tofu skin wrapped around pork and veggies (mushrooms, bamboo shoots, etc). One of my favorites. Most places in Cali serve this vegetarian style, which is good, but this is the version I’ve been craving since leaving Rochester (did I say I missed Rochester dim sum?).

This dim sum experience was by far one of the most authentic tasting since we’ve moved to the West Coast. Too bad it’s 100 miles from San Diego. It is definitely comparable to the places we’ve eaten in Toronto, with a great variety of steamed and baked dishes that aren’t outnumbered by fried, greasy dishes. And it was cheaper than the places we’ve eaten in San Diego. If you’re ever in Rosemead, CA, definitely check this place out.

Sea Harbor Seafood Restaurant

3939 Rosemead Blvd
Rosemead, CA 91770

(626) 288-3939
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