Comments on: Chicken Shu Mai (Siu Mai) Recipe

By: Rasa Malaysia

Rasa Malaysia — Wed, 25 Jan 2012 02:23:31 +0000

No.

By: Nami

Nami — Tue, 24 Jan 2012 22:45:36 +0000

Hi, do you have a recipe for the yellow siu mai dumpling skin? I think it’s Shanghai style.

By: Zahrah

Zahrah — Sat, 17 Dec 2011 11:57:25 +0000

Hi may I know how many can these dumplings serve according to the recipe? **

By: Zahrah

Zahrah — Sat, 17 Dec 2011 11:55:47 +0000

Hi may I know how many can these dumplings be served according to the recipe?

By: Rasa Malaysia

Rasa Malaysia — Sun, 02 Jan 2011 05:03:35 +0000

Hi AnakM, please stay tuned for my upcoming Chinese cookery book, releasing Fall 2011, it has lots of dumplings and dim sum recipe, you will love it.

By: AnakM

AnakM — Sat, 01 Jan 2011 21:45:59 +0000

Bee, I have made this over and over again – it is so awesome. I also make the shrimp and chive dumpling a lot. Thank you so much for sharing this. Please share more dim sum recipes! :)

By: zafer cetinoz

zafer cetinoz — Fri, 31 Dec 2010 18:15:06 +0000

I think they are beautiful!
and i do adore those little plates….you know that if i was there with you, we’d go nuts and i’d probably would egg you on to buy even more!

By: Peter Kong

Peter Kong — Mon, 01 Nov 2010 04:22:22 +0000

Replacing chicken bouillon powder with some thick oyster sauce (Lee Kum Kee) could work.

Cooking is an adventure and oyster sauce + pork should go well together so
if will be fun to experiment. The most important issue here is the result in taste and oyster sauce will simply enhance it but may affect the color of the siu maiby making it a bit darker.

By: Rasa Malaysia

Rasa Malaysia — Sat, 17 Jul 2010 23:41:42 +0000

You can skip it, but the chicken bouillon powder will make the flavor better.

By: Cristina

Cristina — Sat, 17 Jul 2010 12:18:39 +0000

What will I use as a replacement for the chicken bouillon powder if I’m gonna make a pork shu mai?