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Posted: 10/9/2007 3:42:56 PM EDT
 From Wikipedia: 
Since I no longer live close to any Chinese restaurants that serve dim sum, I starting making some of the dishes myself. One of my favorite dishes is siu mai:  It consists of a pork filling, often with shrimp, but other seafood can be used. Soy sauce, rice wine, sugar and roasted sesame oil are added for flavor, and egg white is added to help hold it together. The wrap is usually made of wheat flour, but you can substitute won ton wraps because it saves a lot of time. The won ton wraps are thicker than the wheat flour wraps but make an excellent substitute. One of the beauties of siu mai and other dim sum dishes is the ability to vary the contents according to your own taste. For instance, I like to add a lot of chopped vegetables so I add water chestnuts, bamboo shoots, carrots. Cilantro adds a nice aroma that mixes well with the roasted sesame oil. The ingredients together:  Chop up all the ingredients. Here are water chestnuts:  Carrots:  Cilantro:  Shrimp:  Mix the ingredients by hand in a bowl. I used the same ingredients in both bowls except for substituting scallops for shrimp:  The Won Ton wraps:  Oil up some cookie sheets. This is important so the Won Ton wrappers’ exterior surface has a layer of oil. This prevents them from sticking to the steaming baskets:    Put a tablespoon-full of the ingredients and put it in the middle of the wraps:  Fold up the edges:  Fill up the steaming basket. Bamboo baskets can be used or metal ones. The metal ones are easier to clean:   What’s very critical is to use a pot that is the same diameter as the steaming basket. This ensures good steaming. I use distilled water since you have less of a chance of adding other flavors from hard, sulfurous or chlorinated water:  I steam for a good 15-18+ minutes. The dish has pork so you want to make sure it is well cooked:  Place on a plate:   Most people will use either soy sauce or hot oil as a dipping sauce, with some tea to wash it down. I like chamomile tea but dim sum is often served with chrysanthemum tea:   |
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Posted: 10/9/2007 3:49:06 PM EDT
[#1]
Excellent, I will make some of that!
P.S. Great Pics, thanks for sharing that Lovely Creation. |
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Posted: 10/9/2007 3:49:55 PM EDT
[#2]
Now ya made me hungry.
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Posted: 10/9/2007 3:52:09 PM EDT
[#3]
that is a fucking perfect 10!!!!!!!!!!!!! man i miss eating that
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Posted: 10/9/2007 3:53:24 PM EDT
[#4]
Dim Sum fucking rules.
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Posted: 10/9/2007 3:54:08 PM EDT
[#5]
+1 Seeing this post makes me want to drive the four hours to a great dim sum place in D.C. |
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Posted: 10/9/2007 3:55:51 PM EDT
[#6]
You can buy frozen Dimsum at some oriental markets. It actually taste pretty good.
They don't have dimsum in NH? are you in the boonies or some   thing?
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Posted: 10/9/2007 4:01:34 PM EDT
[#7]
Nevermind. I thought the thread title was "Dim Mak lovers rejoice".
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Posted: 10/9/2007 4:04:29 PM EDT
[#8]
I had it once in Chinatown here in Chicago with my sister and a bunch of people at teh office she worked for at the time as part of a company outing. It was delicious! |
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Posted: 10/9/2007 4:06:51 PM EDT
[#9]
Great post. Thanks. I need to go shopping to the Chinese grocery store this weekend |
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Posted: 10/9/2007 4:15:11 PM EDT
[#10]
I lived in Boston for a year and used to go to a place called Chau Chow City in Chinatown about once a week. There are places for it in NH but I haven't been yet. I will check them out at some point. 
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Posted: 10/9/2007 4:16:59 PM EDT
[#11]
Great post ! Thanks for the recipe !
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Posted: 10/9/2007 5:10:40 PM EDT
[#12]
The top picture is not mine. I posted the link for it. But as I posted above, I do make the pork buns completely from scratch. They are one of my favorites too. I bought this book:  But just googling recipes is very productive. You can also find a lot of pictures. The book above has drawings of the foods, not real pictures. Still a great book. .
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Posted: 10/9/2007 5:42:34 PM EDT
[#13]
Distilled water?
 That's something I would do.Looks great! |
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Posted: 10/9/2007 5:49:44 PM EDT
[#14]
I'm jealous. I love the little carts they wheel around. The variety of foods is amazing.Question: I used to eat a dessert that was a thick white gelatinous substance (get your minds out of the gutter) served warm in a bowl with a sweet syrup poured on top. Anyone know what it's called? I'd love to make it but I don't recall the name. I'm sure I could google a recipe. |
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Posted: 10/9/2007 5:54:46 PM EDT
[#15]
sweet tofu dessert?  most people just buy it at asian grocery stores |
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Posted: 10/9/2007 6:07:51 PM EDT
[#16]
Yes, that's what it is. The problem is finding an Asian grocery store close by.  Actually, they must have some in Manchester, NH.Thanks! I love that stuff. It's a very 'light' dessert. |
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Posted: 10/9/2007 7:32:37 PM EDT
[#17]
You magnificent bastard! Good job.
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Posted: 10/10/2007 2:30:10 AM EDT
[#18]
+1, but very nice nevertheless. |
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Posted: 10/10/2007 2:44:58 AM EDT
[#19]
Haochi Jile!
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Posted: 10/10/2007 2:56:38 AM EDT
[#20]
Excellent!
 Hey...Don't forget to invite us over for dinner.
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Posted: 10/10/2007 2:55:45 PM EDT
[#21]
My wife is a good cook but unfortunately spends little time doing it. I do all the cooking around here. But then I haven't touched a load of laundry in 6 years. Quid pro quo
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Posted: 10/11/2007 6:40:51 AM EDT
[#22]
Dude, you're in NH. Boston isn't far, and IMHO it has one of the best Chinatowns in the country. |
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Posted: 10/11/2007 6:48:05 AM EDT
[#23]
Excellent work!
Good food prep, quality photos & tasty results. |
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Posted: 10/11/2007 6:50:28 AM EDT
[#24]
Wow!!
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Posted: 10/11/2007 7:39:20 AM EDT
[#25]
My mouth is salivating and my stomach is growling and fucking lunch is an an hour and a half away. The hate, the hate.
Very nice and authentic looking. My compliments. |
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