Tuesday, 5 August 2014

Steamed Bao包 and Siu Mai 烧卖

'Har Gow 虾饺, Siu Mai 烧卖, Char Siu Bao 叉 烧 包, Lo Mai Kai 糯米鸡' !!!

Those were the familiar Dim Sum names when the waitress pushed the trolley filled with freshly baked or steamed Dim Sums and announced (like rhyming) as she passed by every table. Customers would just stopped her and choose whatever they wanted from the trolley.   Those were my fond memories when I indulged Dim Sum feast in some Chinese restaurants in the late 80s. Occasionally we have Dim Sum too, but I could hardly find such a scene now.

At home, Mom's shouting for big kids "Dim Sum is ready, Har Gow, Siu Mai, Char Siu Bao, Lo Mai Kai! ... Opps ! sorry .. no Har Gow & Lo Mai Kai  ... next time."

So, what's our mini homemade Dim Sum feast for our weekend tea-break ?  Ta dah da! Steamed Colorful Siu Mai, Char Siu Bao & Chicken Bao ^-^!
Chicken Bao & Siu Mai
Fillings for :
A) Char Siu Bao 叉烧包 (qty: 8)
About 120g roasted char siu (bought from the roasted meat stall), chopped small pieces
* I used the sauce that comes with the char siu. If not using the ready provided char siu sauce from stall, you may use below suggestion to make your own sauce for the char siu filling.
1 tablespoon cooking oil
1 teaspoon sesame oil
1 small onion, dice
Sesame seeds
1 teaspoon sugar
1 tablespoon oyster sauce
1 teaspoon soy sauce
A2) 60 ml water
1 teaspoon cornflour - add a little water (1 tablespoon) to dissolve the cornflour in separate bowl.
Method:
1) Heat wok/pan with medium heat, pour cooking oil.
2) Pan fry onions till fragrant (about 1 - 2 mins), add in the char siu, tossing a little.
3) Pour in the char siu sauce and continue to cook for another 3 mins.
4) Add water, sesame oil and corn flour to thicken the sauce slightly, bring to a boil. A few quick stirring just before turning off the flame.
Sprinkle some sesame seed and set aside.

B) Chicken Bao 鸡肉包 (qty: 8)

120g chicken fillet,  diced finely
2 tablespoon vegetarian oyster sauce
1 teaspoon sugar
1 clove of garlic finely chopped
1 teaspoon freshly grated ginger
1 tablespoon cooking oil
1 teaspoon sesame oil

B2) 60 ml water

1 teaspoon cornflour - add a little water (1 tablespoon) to dissolve the cornflour in separate bowl.

Method:

1) Heat wok/pan with medium heat, pour cooking oil.
2) Pan fry ginger & garlic till fragrant (about 1 - 2 mins).
3) Add in the chicken meat, tossing a little.
4) Pour in the oyster sauce & sugar and continue to cook for another 5 mins.
5) Add water, sesame oil and corn flour to thicken the sauce slightly, bring to a boil. A few quick stirring just before turning off the flame.
Sprinkle some sesame seed & some spring onions if you like. Set aside {note: I had cooked the chicken filling the previous night and refrigerated it.}

As I'm making 2 types of different fillings, do adjust the quantity, ingredients and taste to your preference. 
I'm using the bao - dough recipe adapted from Rasamalaysia
Ingredients for dough :
8g instant dry yeast
160ml lukewarm water
½ tsp white vinegar or lemon juice (optional)
280g low-protein flour aka hong kong flour
100g wheat starch
90g icing sugar
30g shortening or vegetable oil (I used vegetable oil)
10g baking powder
10ml cold water

Method
Buns:
1. Sift together flours and icing sugar. Place sifted flour mixture in a large mixing bowl and make a well in the middle.
2. Fill well with lukewarm water, vinegar and yeast. Use a spatula, gently stir the water to dissolve the yeast then slowly bring together flour mixture.
3. Add in shortening or oil and knead for 10-15 minutes until soft dough is formed. It should be smooth on the surface.
4. Cover dough with damp cloth and let it rise for 30 minutes or until it is doubled in size. (I proofed my dough for 1 hour)
5. Dissolve baking powder in cold water, sprinkle over dough and knead until well combined. Divide dough into 16 equal portions and flatten with a rolling pin to make a 3” circle. (Note: the dough weighed 605g in total, each 37g). Then place a heap teaspoon of filling in the middle, wrap and pleat the dough to seal. Place it on a 1.5” square parchment paper, seal side up. Proof about 10 minutes before arranging the buns into steamer. 
6. Arrange buns into a steamer, leave about 1” gab in between buns. Spray water mist over buns (I didn't do this), and steam in a preheated steamer on high heat for 12 minutes. Remove buns from steamer and cool on rack to prevent soggy bottom.

As for the Siu Mai, I made a batch of small quantity ... about 12 pieces.

Fillings for Siu Mai烧卖
About 80g of minced lean pork
2 - 3 pieces water chestnut, peeled, washed and finely diced
3 - 4 pieces medium-sized prawns - shelled, devein, cleaned and diced.
Add seasoning :
Pinch of salt
1.5 teaspoon light soya sauce
1 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon cornflour
1 teaspoon brandy
Dash of pepper
Combine and marinate the fillings, let stand for at least 1 hour in the fridge. 

A pack of siu mai wrap (I bought the round type).

Instead of wrapping the usual Siu Mai, I like to add some colours to it with some toppings.  

Colorful topping ingredients:
Finely chopped some red capsicum, mushroom, pumpkin and carrot. 
(Can use other variations like some chopped ham, colourful capsicums etc.)

Place 1 tablespoon level filling on each Siu Mai wrapper.  Close the wrapper by pinching in half, then into quarters (tuck in the sides), so forming 4 small cups on top. 

Fill the 'cups'  or 'loops' with small amount of the selected topping ingredients.

Place them in a steamer and steam about 8 - 10 minutes on high heat. Serve hot.

Note : to prevent the Siu Mai wrappers from sticking onto the steamer,  use lettuce as base or lightly grease the parchment paper with oil. 


Hee hee ... you could tell that
I need more practice in pleating the baos

Phew ! Sweat !  Done with all the steaming ! Now, I can sit down comfortably and enjoy my Dim Sums .... let's "yum cha" ^-^! 
Well, we couldn't finish all the baos ... kept a few in the fridge for next day's brekkie ! 

Have a great day!

I'm linking this post to Little Thumbs Up event and the theme for August 2014 is Flour
Photobucket

Hosted by Diana of  Domestic Goddess Wannabe

16 comments:

  1. wow, I have never made baos, but I think it is about time I really think about trying! Thanks for linking up :)

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    Replies
    1. Hi Diana, do try ... really yummy especially where you could load lots of fillings !

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  2. Salute to those who made dim sum at home because those dim sum restaurant serve those delicious yummy har gow or siew mai made with lots and lots of msg!!

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  3. Karen, your are good! I would never think of making all these dim sum goodies at home, too much work for me hah,,hah,,,Next time I come over to your house for homemade dim sum hee...hee...

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    Replies
    1. Hee hee sure welcome! Not often that i made 2 - 3 types of dim sum at one go ... alot of work mah ...depending my mood ... 'sum cheng hoe' will make more^-^

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  4. 哇。。。你真是个勤劳的好妈咪!每样都好美味哦~~

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  5. Hi Karen,

    You are so cute transforming your home into a Dim Sum restaurant... One chicken bao and one siew mai, please? Oh! They look so good... Make it two, please? ...LOL!

    Zoe

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    Replies
    1. Surely ! Hee hee, my big kids have asked for har gow also ... must find some time to make ^-^!

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  6. Dim sum,my favourite breakfast....

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  7. Yum Cha at home is more relaxing ya :)

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  8. Hi Karen, preparing to set up Dim Sum outlet? Saw your paus smile beautifully and the juices flowing out. Is this recipe for smiling baos?

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    Replies
    1. Hee hee I would think it's because not good in pleating ...

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  9. Hi Karen...love your dim sum spread...

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  10. I love paos and siumai. Yummy~

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Sharing some of my favourite recipes, some new baking/cooking "adventures". Please feel free to post your comments for my improvement. Would be great to connect with you and learn some of your recipes too. Thanks for 'dropping by'.