Comments on: Steamed Siu Mai Dumplings

By: Maggie

Maggie — Fri, 09 Mar 2012 06:51:39 +0000

I always have a problem with part of the skin being hard and dry after steaming, no matter how long I steam them (sometimes of up to half an hour long). How do I avoid the skin drying?Can I use wonton wrapper/dumpling wrapper?Because that is the only type I can get in Canada @ Loblaws

By: Cristel Lin

Cristel Lin — Tue, 02 Aug 2011 01:47:20 +0000

I always have a problem with part of the skin being hard and dry after steaming, no matter how long I steam them (sometimes of up to half an hour long). How do I avoid the skin drying?

By: Sarah the Stylist

Sarah the Stylist — Sun, 31 Oct 2010 22:59:53 +0000

As a Chinese Canadian, I have not been able to find good siu mai since moving to Utah. You’ve inspired me to make my own. Bookmarking!

By: Janet McDonough

Janet McDonough — Wed, 08 Sep 2010 19:51:10 +0000

My mouth is watering just looking at the picture. You can tell they were lovingly prepared. I’ve made something very similar with the help of my Korean girlfriend, Yong, who has helped me with a number of Korean dishes. I think they call their siu mai “mandoo” and then pleat them closed. It has been many years, and I heartfully thank you for sharing this beautifully presented recipe…I will gather the ingredients and make them this week.

By: Biz

Biz — Sat, 04 Sep 2010 22:29:22 +0000

Those look delicious! Thanks for sharing the recipe – they are definitely going on my list of things to make!

By: Debs

Debs — Sat, 04 Sep 2010 05:17:08 +0000

Brilliant recipe, I love all asian food. Thanks for sharing.