Great recipe. Actually, the key to everything is the marination of the shrimp. That seemed to really help my siumai recipe and actually improved my cooking any time I used shrimp. It just makes it much more savory and better. Thanks!
I lived in NYC for 45 years, and spent a lot of time in china town. Dim sum was my absolute favorite thing to eat. I now live in Europe, and miss the Chinese food the most. I will try this recipe. I have to try to find the wonton wrappers. That will be the hardest thing to complete the recipe.
Okay, the way you deveined that shrimp was awesome! I've never seen that done before and definitely a useful tip for those of us wanting to pick up new ways to do things easier or more efficiently. Oh, and the way you sliced that pork was like "Whoa!!!" As always, thanks for such great quality vids that are full of humor and so very informative, Raymond!
Raymond! I tried this recipes today and they turned out perfect. Thanks for sharing. Could you please show us how to make dim sum chicken feet? Thanks.
Raymond, I tried your Siu Mai recipe at home and my family said we don't need to eat at Monkok restaurant near our place as your recipe out does what they serve. Now they are clamoring for me to ask for Har Gaw (Ha Gaw as they call it). Please share your recipe for this.
Mmm looks good...but I am way too lazy to make this myself when I can have it during dimsum (I live in NYC so there are many Chinese restaurants in the vicinity). I remember my boyfriend saying that the dimsum that he had in Hong Kong was incomparable to the dimsum places in NY, I wonder if your siumai is as good as he had while in HK..
Btw raymond, can you make some healthy video recipes?? Such as Congee?? Congee is my favorite when I am sick or have unsettled stomach. I especially love frog Congee, but obviously it isnt available everywhere
Raymond, I adored your cooking methods. I thought you said marinate shrimps with baking soda and water give it a firm, crispy, crunchy and bouncy textures. Now you're saying marinating shrimps with salt and corn or potato starch? I'm confused. Please explain. Thank you - Wednesday
Hi foodlovers, using baking soda and water is one way. Using salt and corn starch/potato starch is another way. Both will result in crunchy and bouncy textures. Alkaline is what make the shrimp crunchy and bouncy.
raymond, can you please post the recipe on how to make the sweet soy sauce they serve with the sui mai and such at the restaurants... i just cant seem to get it right,,
Raymond, thank you for your shu mai teaching! I've been trying to make a good shu mai (like the one in dim sum restaurant), but it always be different. I think i know why now, it's because i use ground pork all of this time, so the texture is different, thanks again! This is like revelation to me! Time to use chopped/minced meat and chopped/minced pork fat :) Btw may I know which cut of the pork you use for your lean meat? And which cut of pork fat do you use,too?
evotube Hi evotube, any cut of pork will work. I use the parts near the pork shoulder butt, but any lean cut will do. As for the pork fat, I also use the pork shoulder butt as the top as decent amount of fat on it.
Sorry not "mean roasted" - roasted meat* and yea can say buns. Its looks like a bit like the Siu Mai on the outside but bigger and it a garnish bread. And I think we write *pao* :)
Barbarainnc You can buy it here (amazon): www.amazon.com/s/?_encoding=UTF8&camp=1789&creative=390957&field-keywords=chicken%20powder&linkCode=ur2&sprefix=chicken%20pow%2Caps&tag=tharofco0f-20&url=search-alias%3Daps&linkId=E3J4C2PKAVZJ5ADU Chicken powder is flavored broth mix that is used to add flavor to dishes and soups.
I know the regular yellow wonton skin is most common and the white skins are more commonly called shanghai dumpling skins. But anyone has any idea what's the difference in ingredients used to make either?
I admire ur cooking but I don think u are using right wonton wrapper. it looks too thick for me to see through when its steamed. one of main difference btw wonton and shu mai is that u can see through wrapper or not. correct me if I am wrong.
why spoil all this work by adding chicken powder? common sense tells me this is just crap, and then I read a description on the net which confirms my suspicion I will try to replace it if I come around making these dumplings. Love the fat, though, this is really underestimated in today's cooking
The guy in the beginning with the nude, breast exposed, woman painting in his background is in extremely poor taste on both your parts! It is humiliating and degrading to women! You’re old enough to know better but perhaps you were never taught to respect the opposite sex! This photo has nothing to do with the recipe so you did not need to show it!! Recipes do not have to be “sexy” to be beautiful and flavorful! I liked your channel until I watched this. Kindly clean up your presentations and make this channel one respected for your techniques and ingredients! It would be so much more enjoyable! I suspect I’m not the only one who finds your post insulting!!!
you are the most authentic Chinese chef..Thk you for a wonderful details of art of cooking chinese
Make this again tonight for a potluck party.. they finished really quick.. everybody said that it was superb..
It is now 2019 and I found this a few days back. I made a batch earlier today and it came out spot on. Thanks for placing this up here!
Looks really good. Great Job, Raymond!
Thanks for sharing your techniques and recipes. I am Cantonese and I learn so much more from you than my family. Lol
WOW! That is THE coolest way I have ever seen shrimp deveined!
Love the your recipe and of course your sense of humor is a plus!
Great recipe. Actually, the key to everything is the marination of the shrimp. That seemed to really help my siumai recipe and actually improved my cooking any time I used shrimp. It just makes it much more savory and better. Thanks!
Awesome. I really love watching ur videos. All authentic cooking.
I just made this dish and it tasted AMAZING! Thank you for sharing the recipe!
Lol you have a great sense of humour. Thank you for sharing.
Your deveining shrimp technique was brilliant!!!
i love your channel. please dont stop making videos.
when your knife cut through that piece of pork I went....whoaaa that's sharp. suimai looks goooood!
LOL!! Your commentary is hilarious. I wish you'd make more vids
I learned a lot. Thank you and more power to your show!
Great! I learned a lot and for sure, I will give it a try. Thanks for the recipe and thumbs up!
I lived in NYC for 45 years, and spent a lot of time in china town. Dim sum
was my absolute favorite thing to eat. I now live in Europe, and miss the
Chinese food the most. I will try this recipe. I have to try to find the wonton
wrappers. That will be the hardest thing to complete the recipe.
loved your comment about the shrimp making out, made me laughed... You are funny...
Okay, the way you deveined that shrimp was awesome! I've never seen that done before and definitely a useful tip for those of us wanting to pick up new ways to do things easier or more efficiently. Oh, and the way you sliced that pork was like "Whoa!!!" As always, thanks for such great quality vids that are full of humor and so very informative, Raymond!
I absolutely love siu mai and thanks for sharing!
Good sense of humor hahaha. I enjoyed it. I'm gonna subscribe and will try these dishes!
Looks absolutely delicious. Okay, talk to me about food using metaphors again, LOL.
I love the way you explain things. Thank you. And I hope the rumors of you passing aren't true 💔
You and your recipe, are awesome as always.
Raymond! I tried this recipes today and they turned out perfect. Thanks for sharing. Could you please show us how to make dim sum chicken feet? Thanks.
I love this video and the voice over
So glad I found your channel. Do you have a recipe for bean curd rolls?
I tried this recipe.. speechless.. so good..
Lovely recipe. Note to self, get some white pepper =)
why are you called the squishymonster?
God I love you...
That's amazing to watch how you make one of my obsession Dim Sum items💞💞💞
Raymond, I tried your Siu Mai recipe at home and my family said we don't need to eat at Monkok restaurant near our place as your recipe out does what they serve. Now they are clamoring for me to ask for Har Gaw (Ha Gaw as they call it). Please share your recipe for this.
Alex Eufemio Thanks Alex. Sure, will put your request to my list.
I would also like to see your recipe for steamed shrimp dumplings.
The Art Of Cooking Come back! We need you :(
Love all your recipes and you're so funny..
Now is December 2023...I sooooo wish you were still actively making videos!! Hope all is well!!
hello you have not posted in a very long time we are waiting for more recipes
please come back
Thanks for the recipe 👌
Learning English through cooking!
This looks great :D thanks for the recipe
You should do more Dim Sum videos dude! Good job on the 烧卖!
Thanks for your recipe. I love it!!! Btw I cannot eat pork fat, is there any other way I could substitute that for something else instead?
Phuong Le Add a little bit of oil instead of pork fat.
I like the picture on the wall!
Looks fantastic! Can the pork be substituted with chicken/poultry meat?
Course, chicken thigh I think would be better coz it's juicy and fat like pork
Looks really good I will substitute the pork with the chicken instead and try it. :) thanks Raymond
genevablanc your welcome.
Can you make almond chicken and honey walnut shrimp? My family loves it but the restaurant is far from our home.
I made a video on walnut shrimp just no honey. ruclips.net/video/NViql2_VvwI/видео.html
That looks amazing!
omg!!! Thanks for the tip to devein shrimps with toothpick!!!!!!!!!
good recipes and funny jokes, thank you :D
Hello Raymond, can you show me how to make Sweet and Sour Pork, Spicy Tofu (Mapo doufu), Sesame chicken and Szechuan Beef, thanks!!
Mmm looks good...but I am way too lazy to make this myself when I can have it during dimsum (I live in NYC so there are many Chinese restaurants in the vicinity). I remember my boyfriend saying that the dimsum that he had in Hong Kong was incomparable to the dimsum places in NY, I wonder if your siumai is as good as he had while in HK..
Btw raymond, can you make some healthy video recipes??
Such as Congee?? Congee is my favorite when I am sick or have unsettled stomach. I especially love frog Congee, but obviously it isnt available everywhere
Love it! Looks so good :)
Sooo good!!! Thank you very much
Raymond, I adored your cooking methods. I thought you said marinate shrimps with baking soda and water give it a firm, crispy, crunchy and bouncy textures. Now you're saying marinating shrimps with salt and corn or potato starch? I'm confused. Please explain.
Thank you - Wednesday
Hi foodlovers, using baking soda and water is one way. Using salt and corn starch/potato starch is another way. Both will result in crunchy and bouncy textures. Alkaline is what make the shrimp crunchy and bouncy.
thank you! but which is best
foodlovers I would say use the salt and starch one to make it crunchy as that will not give out strong flavors like baking soda does.
nice! thank you
What a fantastic chef you are!
Can you do a video on jalapeño chicken or black pepper chicken? My girlfriend likes those and I would love to be able to make it for her.
chris ross Sure, will do.
***** thank you
thanks Raymond!!
the toothpick deveining trick is amazing
Pork spareribs. Do that dish please.
The one in the Chinese Dim Sum restaurant.
Thank you.
thanks for being awesome
che buono grazie
raymond, can you please post the recipe on how to make the sweet soy sauce they serve with the sui mai and such at the restaurants... i just cant seem to get it right,,
angelo oliveri Will do.
The key is to ferment the sauce for a few weeks
Raymond, thank you for your shu mai teaching! I've been trying to make a good shu mai (like the one in dim sum restaurant), but it always be different. I think i know why now, it's because i use ground pork all of this time, so the texture is different, thanks again! This is like revelation to me! Time to use chopped/minced meat and chopped/minced pork fat :)
Btw may I know which cut of the pork you use for your lean meat? And which cut of pork fat do you use,too?
evotube Hi evotube, any cut of pork will work. I use the parts near the pork shoulder butt, but any lean cut will do. As for the pork fat, I also use the pork shoulder butt as the top as decent amount of fat on it.
*****
Thank you!
do you know the recipe of paow it like a complete white bread with mean roasted egg etc inside
+Rajagopal Kenny you mean steamed buns? pao?
Sorry not "mean roasted" - roasted meat* and yea can say buns. Its looks like a bit like the Siu Mai on the outside but bigger and it a garnish bread. And I think we write *pao* :)
EthanDaGamer25 .k
It's like I'm watching real-life Cooking Master Boy...
All the best :) .. thanks
Thanks for sharing...
Could chicken be used in this recipe as a substitute for shrimp?
The sui mei that I get has a wrapper that is yellow'er. is that the same wrapper?
can you make chilli chicken?
what's the difference in flavor of white pepper?
Can you please make har gao
My favorite food is - anything sweet with just a touch of heat
is it important to use potato starch when you say potato starch or is corn ok?
E J corn starch is okay.
What is chicken powder and where can I buy it??
Barbarainnc You can buy it here (amazon): www.amazon.com/s/?_encoding=UTF8&camp=1789&creative=390957&field-keywords=chicken%20powder&linkCode=ur2&sprefix=chicken%20pow%2Caps&tag=tharofco0f-20&url=search-alias%3Daps&linkId=E3J4C2PKAVZJ5ADU
Chicken powder is flavored broth mix that is used to add flavor to dishes and soups.
I know the regular yellow wonton skin is most common and the white skins are more commonly called shanghai dumpling skins. But anyone has any idea what's the difference in ingredients used to make either?
Yellow wonton contain egg, Shanghai do not. Wonton wrappers are more like a pasta.
I think the yellow one, besides of the eggs, has an alkaline ingredient that taste like like baking powder.
I admire ur cooking but I don think u are using right wonton wrapper. it looks too thick for me to see through when its steamed. one of main difference btw wonton and shu mai is that u can see through wrapper or not. correct me if I am wrong.
Who's the naked girl? haha
In the Chinese society some of us do not use da measuring thingi we use feeling and our eye to measure. Shieh Shieh
RIP Raymond
Seriously? If so, when did this happen?
+Narciso Reyes he just disappeared
how is your pork that red? looks like beef tbh
Fri
Oct the
same
you forgot water chestnut
why spoil all this work by adding chicken powder? common sense tells me this is just crap, and then I read a description on the net which confirms my suspicion I will try to replace it if I come around making these dumplings. Love the fat, though, this is really underestimated in today's cooking
fat is not underestimated but our health is overestimated. good fat is always essential for body but there is not that much good fat around us
They're not shelfish once you take their clothes off, I mean their shell off 😁
You speak with much double-entendre.
Fri
Oct the
The guy in the beginning with the nude, breast exposed, woman painting in his background is in extremely poor taste on both your parts! It is humiliating and degrading to women! You’re old enough to know better but perhaps you were never taught to respect the opposite sex! This photo has nothing to do with the recipe so you did not need to show it!! Recipes do not have to be “sexy” to be beautiful and flavorful! I liked your channel until I watched this. Kindly clean up your presentations and make this channel one respected for your techniques and ingredients! It would be so much more enjoyable! I suspect I’m not the only one who finds your post insulting!!!
funny joke Raymond as always
Darude-sandstorm
Thanks for the recipe 👌