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I love the tradition of Sunday dim sum, getting the entire family together and spending time together eating delicious carbs and fried things. Since all of the dishes are small, it’s the best way to share food and try a ton of different things. It’s also the perfect meal after a Saturday night out to soak up any leftover booze!
There a few staple dishes that we always order at dim sum; siu mai, har gow, bbq pork buns, and turnip cake. Siu mai is one of the easiest of these to whip up and you can freeze a batch for later.
Prepare the pork filling and mix together everything except the shrimp and fish roe.
Place the filling in the middle of the wonton wrapper, wetting the edge of the wrapper with water. Bring the edges in and smush them in next to the meat to make the siu mai shape.
Top the siu mai with a little shrimp. You can top the roe on top and steam it with the siu mai or you can place it on after you’ve steamed it. I like the color of the roe and the crunch without steaming, so I topped it on after.
Steam the siu mai in a rice cooker with a dish with ventilation and some water below for about 10-13 minutes. Top with roe (if you didn’t put it on earlier).
Ever since becoming a part of Jeromy’s family, I’ve come to love their tradition of BYOB to basically anywhere. Any time we’re getting dinner or dim sum in Cleveland, you can bet that someone in the fam is in tow with a bottle of red wine (or whisky and baijiu if it’s dinner lol). Now that we’re up in NYC and don’t have the whole family with us, we’re down to miss the long line for dim sum and make some dishes at home. We paired our homemade siu mai with Rioja red Spanish wine for dimsum Sunday at home, BYOB at home? Even better (bc no pants needed).
*This is a paid advertisement by Wines of Rioja , but all statements are our own.
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