SIOMAI

Siomai.jpg

Wikipedia says: “Shumai, Cantonese romanized as siu mai, is a type of traditional Chinese dumpling, originated from Hohhot, Inner Mongolia. In Cantonese cuisine, it is usually served as dim sum. Along with Chinese diaspora, variation of Shaomai also appears in Japan and Southeast Asia. 

     Today’s recipe was contributed by my dear friend, Meven Zabat Blanchard, who found this variation of Siomai online.  Me’ven is also the illustrator for my children’s books in Thistlewood Publishing.  She is a phenomenal artist and did “If Horses Had Feathers and Pigs Could Fly”, “Sparky the Rescue Dog”, and “Sparky Saves the Day”.   

Change up classic Chinese siomai by filling the steamed morsels with ground beef instead of the usual pork and shrimp. Prep Time 30 mins Cooking Time 15 mins .

 

INGREDIENTS

2 ¼ lbs ground beef

1 small jicama (singkamas), minced

1 medium carrot, minced

2 TBSP green onions, minced

1 extra large egg

5 TBSP sesame oil, plus more to brush

1 tsp pepper

1 tsp salt

50 large wonton or siomai wrappers (or 100 small wrappers) 

COOKING PROCEDURE:

 Combine all ingredients except for wrappers in a bowl. Mix well. Lay wrappers on a clean surface. Place ½ to 1 tablespoon filling on the center of each wrapper. Gather the edges towards the center to seal. Gently fold the sides, leaving the top exposed. Press each fold lightly.

Bring water in a steamer to a boil. Brush steamer basket with oil. Place siomai in the steamer basket and cook for 10 – 15 minutes.

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By Tika for CHEW WANNA EAT? © 2017

 

siomai

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SESAME NOODLES

Sesame Noodles

Oh, what to say about my sesame noodles.  They are quick and very simple to make.  Sesame noodles are super inexpensive and go with just about anything.  They travel well.  If you need to take something to a picnic or pot luck there is no worry about it spoiling if unrefrigerated. And, they can be customized to suit your own taste. 

          My recipe is not overly sweet, not overly hot, nor overly vinegary.  But they are over the top delicious!  Feel free to taste it before serving and add whatever you feel is necessary.   P.S.  Is vinegary a word?  How do you spell it?

 

INGREDIENTS FOR 4 servings:

6 OZ Spaghetti noodles, cooked and drained

1 ½ TBSP Sesame or Canola oil

3 TBSP Low Sodium Soy sauce

½ tsp Sweet Chili sauce

1 TBSP Sugar

1/8 – ¼ tsp Chili oil

2 sweet mini peppers, sliced

1 fresh carrot, julienned

1 rib celery, julienned

2 lge cloves garlic, minced

½ tsp ginger powder

2 tsp sesame seeds

1 TBSP Rice vinegar or Apple cider vinegar

1 scallion, green part only, sliced, for garnish

PREPARATION:

In a 10” frying pan over medium/high, heat Sesame oil, soy, Chili sauce, and chili oil to a quick simmer.  Add peppers, carrot, celery, garlic, sugar, and ginger powder.  Cook for only a minute because the vegetables should be crisp-tender.  Remove from heat and add Rice vinegar and sesame seeds.  Pour over cooked noodles, tossing to coat and garnish with sliced scallion leaves.  You can sprinkle on a bit more sesame seed to make it look pretty.  Serve or chill.  Most people eat this cold.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes, home hacks, gardening, and health information!    You won’t be sorry.

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By Tika for CHEW WANNA EAT? © 2016

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EGG ROLLS, CHICKEN OR SHRIMP

Egg Rolls (7)

If you’d like to do a fun family project, make egg rolls. It is quick and easy, once everything is chopped. Even the little kids can help! We’ve made them for years and SO prefer them over any restaurant’s egg rolls.

MARINADE INGREDIENTS:

1 ½ lbs chicken, skinless boneless (OR 12 oz. peeled raw shrimp)

¼ cup honey

¼ cup low sodium soy sauce

½ cup canola oil

½” slice of fresh ginger root, chopped

2-4 cloves chopped garlic

3 TBSP chopped onion

Dash crushed red pepper flakes

 

Slice chicken into thin slices or small chunks.  Mix all ingredients and let chicken marinate for around four hours.

 

With a slotted utensil, remove chicken from marinade and discard the marinade.  Stir fry chicken until cooked through.  If you want, save some for chicken fried rice.

REMAINING FILLING INGREDIENTS:

 

1 tsp sugar

Salt and pepper

Shredded Bok choy, approximately 4 cups

Chopped onions

½ tsp sesame oil

2 TBSP Low sodium soy sauce

1 tsp Rice wine vinegar

 

OPTIONAL INGREDIENTS:  water chestnuts, sprouts, green onions.

If you’d rather have shrimp egg rolls, cut 12 oz peeled shrimp into chunks and follow the chicken egg roll recipe exactly (with the exception of only marinating the shrimp for an hour).

 

After chicken is cooked, remove to a bowl.  In the same pan, stir fry the vegetables with remaining filling ingredients for a minute or two.  Let cool and add to chicken.

 

Brush one entire side of wrapper with an egg wash.  Add approximately ½ cup filling, leaving at least ½” on the sides.  Fold two corners in toward the center and then roll tightly. The egg wash will add a tad of flavor and allow the rolls to seal when pressed at the edges.

 

Brush with olive oil and bake at 400° F for about 12 – 15 minutes or until browned.  Turn over and bake an additional 5 – 10 minutes. Drain on paper toweling. Serve with various dipping sauces.

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Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes!    You won’t be sorry.

 

PINTEREST    https://www.pinterest.com/gailwestover/

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By Tika for CHEW WANNA EAT? © 2016