Chinese Dim Sum Recipe - SORTED

[@esu_h]

When you guys steam dim sum (Shu mai, ha kao, etc...) , it's easier to use leafs of romaine lettuce at the bottom instead of paper. Like that the food doesn't stick and if you love lettuce then you have a piece of lettuce to munch on!

[@Matt-sl5kn]

I thought it was spelt siu mai

[@esu_h]

Hmm.. could be, if you translate the Chinese Character, you won't get neither 'Shu mai' or 'Siu mai'. Also it depends on the dialect of the person speaking.

[@chriswong722]

Daniel Mann 点心, 烧卖, the different terms came to mean the same thing. :)

[@esu_h]

***** I know, that's why I wrote "dim sum (Shu mai, ha kao, etc...)". I was using the ones between brackets as an example for dim sum, since there are so many variations but those are the most popular, well at least in my opinion.

[@stormyweather1392]

Favorite dipping sauce for dumplings? Soy sauce,vinegar, green onion, and garlic Simple and delicious.

[@closetwarrior]

Old video and you guys will probably never see this, but wouldn't it be awesome to make a Sorted version of soup dumplings? God I could eat literally a hundred of those and not get tired of them

[@yaoroxunlikeu]

when my family steams dumplings and such, we use lettuce at the bottom instead of parchment. It sticks a bit more, but the juices seep into the lettuce and makes it really tasty. My mom and I always fight over them. :)

[@audacity1375]

is it just me or does the carrot changes its color every few shots?

[@AriesSupertramp]

Jonathan Deutsch Yea, it does :D First I wasn't sure if the carrot is that red or if the video is color corrected but then, in the next scene, you could see that the carrot is actual orange. I guess they filmed with different cameras it didn't the color correction properly ;)

[@parisskopelitis1335]

Jonathan Deutsch I think it has to do with the lighting and the colour of Barry's shirt

[@hobo3658]

Then here we go again ,What's the colour of this carrot

[@spocksbud]

It's probably just the White balance in the camera.

[@nathaliej3768]

Magic carrot

[@Hinoarashii]

I love how you guys are also learning as you make these! I see a lot of KZbin chefs making these oriental food and act like they've been making it for years, good job!

[@mushroomwx1232]

In Singapore, we uses light soy sauce with sliced thin ginger for dipping. It goes well with anything

[@vlsprjn8878]

I'm chinese so i have dim sum regularly, and every time i hear ben pronounce "siew mai" with his accent my heart melts because it is too adorable!

[@Chocobo0Scribe]

Here's some other tasty dim sum you can try: Char Sui Baos (bbq pork buns) Potstickers stuffed noodles dom pot (egg custard tart) Remember everything should be bite sized! (but the pork buns can be sandwich sized more yumminess)

[@tradetor]

well actually, for most of Asian, at least in my community, the bigger the dim sum is the better, cause it is more juicy and have better texture =]

[@tradetor]

and by bigger, I mean a size which fit into the steamer

[@Chocobo0Scribe]

Laihsun Chan Oh yeah the bigger the better, though when it comes to baos I like them baked. I love the deli sized dim dum or chungou (Sp?)

[@tradetor]

well,I dunno what is a chungou. but if it is boa I love both steamed and baked, is tasty and really cheap to. I used to buy 2 baos for lunch when I was a kid, and it only cost $8 HKD(about 0.8 usd)

[@Chocobo0Scribe]

Laihsun Chan Sorry for late reply...how I heard Chungou used was as another word for Dim Sum that came from a deli.

[@katjagellonika]

I really like how you've included us more with comments from viewers on the screen and our ideas! It's great!!

[@lindayip8560]

Another fav of mine is sieu long bao (steamed shanghai dumplings) with black vinegar & ginger cut into lil shreds or matchstick. Omg...delish

[@biggerbolderbaking]

I love dim sum, I'll definitely try this. Thanks!

[@taranwilliams1995]

Could you guys please make soup dumpling (Xiao long bao)? The dish is just soup inside a dumpling with a little meat mixture inside as well then steamed. How they get the soup inside is by gelatinizing the soup with pork bones and skin, the dish i believe was originally made with pork but I could be wrong, then the soup is put in a meat mixture then stuffed inside a homemade dumpling skin which is also easy to make then steam it and served with ginger and i believe black vinegar as the sauce. Also could you make it in three different ways pork, pho, and your own spin on it. I love yall and thank yall for just reading my comment. I would be really stoked if yall do this😊😊😊

[@dianec5382]

Sounds like you're a soup dumpling expert already. Why do they need to make it for you? Also, pretty demanding for you to not only ask them to make it, but in three different ways. Wow.

[@Eviexiaoguagua]

I applaud you considering how hard it is to make authentic like really authentic chinese food without a little criticism

[@nuROMANTICS]

I think the best dipping sauce for any type of dimsum, dumpling, gyoza, mandu it soy sauce with a few drops of vinegar.

[@sophiadeng8889]

Yes definitely!!

[@meowl_lover]

And some heat (Sriracha/cayenne/pepper flakes)!!!!!!

[@Mrskwonable]

AND CHILLI OIL! >

[@KissTheR1an]

Mince garlic!! Oh my god...

[@TheDumplingSisters]

Loving the recipe, boys! That filling looks divine! xx

[@growthgg]

Anyone notice the difference in the colour of the carrot depending on the shot? Also I think siew mai is generally served with either chilli oil or our sauce but welldone

[@Nat-tb2lp]

I was searching for someone to say that haha! thought I was going crazy

[@hazelcream1]

Xiao long bao is the ultimate dim sum. It is like the top of the dim sum food chain. it goes super well with just plain vinegar and thinly sliced ginger.

[@GodofMediocrity]

I'm being a pedant right now, but it's not dim sum. Dim sum is a Cantonese thing. Soup dumplings are a Shanghainese thing.

[@zoe7day]

I'm from Hong Kong and I must say this is better than most cooking shows! Next time when you try this, you can add some Chinese mushrooms and dye the "skin" yellow. Great job! :D

[@tigerwolfMMV]

What can you use to replace the prawns/do you need them? No seafood :/

[@SortedFood]

+fasttturtlez You can replace them with the same weight of extra pork mince :)

[@tylercunningham6978]

www.gofundme.com/Homeless_repairs

[@陈蕾-f1j]

you can use shrimp or other crunchy seafood like lobster or crawfish.

[@陈蕾-f1j]

shrimp is better

[@Avarr01]

陈蕾 prawns are shrimp and seafood is still seafood.

[@charliehardwick7625]

Thank you SO much for putting this up! I've wanted to give it a go for a while, but now that the wonderful Sorted guys have done a recipe vid, I feel a little bit more confident in having a try. Don't ask me why - I just do :) Thanks again, and keep up the good work!

[@poonywooon]

lol the way ben says "shoo mai"

[@poonywooon]

woah shitstorm. how did you get to racism? and nigerians? and privilege? what on earth just happened in your brain.

[@poonywooon]

Thor Odinson Nigerians and Japanese and Iranians and Chileans may indeed have trouble pronouncing Chinese words accurately. I don't know, i haven't seen any Nigerians and Japanese and Iranians and Chileans in this video. Do you see any Nigerians and Japanese and Iranians and Chileans in this video?

[@bcaye]

My late sister was a chef and for several years she worked at a restaurant that served dim sum for lunch. Everything was delicious but my favorite was scallion pancakes! So good with chili oil.

[@kohyiyi]

to get a better texture, you can hand chop the meat - some fine some chunky, it tastes much better!

[@jennyyip9545]

I noticed your siu mai stuck to the paper as you were trying to pick them up to eat--a tip from one of my family members who was a dim sum chef says one way to help prevent the sticking is to slice very thin carrot (circles) and place them on the bottom of the siu mai before steaming. They become little "plates" that hold your siu mai without sticking :) love your videos, keep up the great work!

[@johnnayle]

Is it just me or does the carrot change color in the video? from 5:28 - 5:31

[@SortedFood]

A few people are suggestion that...sounds really good!

[@elisachavez2832]

I love Xioa Long Biao in Din tai fung. Just pork with a broth, super delicious. I also like crab dim sum

[@shonkovay4868]

+Elisa Chavez Din TaI Fung is pretty darn good. The xiao long bao has been my favorite.

[@LoremIpsumPeach]

"water chestnuts, crunchy" "they taste like crunchy water" haha Also, you can use coffee filters to line the base. When I cook dumplings, I use a steamer pot thing, and put the water pretty high in the pot below, and by the time it's done the water is a couple cm high in the pot above, so they don't stick at all and slide right off the filters, bc I noticed they were still sticking for yours. Idk if that made much sense, but yeah haha

[@toodleypip]

"siu mai?" "bless you." baz you are the whitest man alive

[@shylili3502]

Im chinese. dim sum is usually something we eat out. i dont think anyone in my family would actually try to learn how to make them. haha. you guys have my respect!

[@NoraGreen1992]

THAI TOM YAM SOUP PLEASE!!! Sorted version!

[@brendanobrien5488]

Tried these out yesterday and they were a hit with the neighbours! Thanks, boys! Will definitely have to make again!

[@benluu4028]

It's a steamed dumpling, but it's not siu mai anymore. Missing a key ingredient; mushrooms. And for better texture, add prawns that have been cut into halves or thirds. You can also steam them in a rice cooker if it came with a basket.

[@Hoahua94]

in vietnam we call siu mai too

[@eling260]

Hi, I come from Hong Kong. We have different way to make our Siu Mai. But some older people say using knife to minced pork is better than using a blender. Think the texture will be more chewy. By the way, spring roll is also consider as one of the dim sum. It is easy to make, yet, taste really good.

[@kimnguyen-tl8gx]

If you ever find yourselves back in the San Francisco area, be sure to head to Koi Palace in Daly City. They serve the best dimsum ever. It's full of Cantonese chefs who know what they're doing, unlike Mayflower.

[@hadalaide]

for dumplings, if you fry the onion and garlic and ginger to flavor the oil, then pour the oil into the filling with the sesame oil and soy sauce, it adds loads of flavor (as opposed to just sesame oil and soy sauce) also, if you want, you can add chives to the filling. oh and if you want to add cabbage (chinese cabbage or nappa) then chop it up then dry it out by putting in in a colander and salting it, let it sit, then wring it out, then add it to the filling.

[@jennyvu5783]

Is it just me when he chopped the carrot it.was red then the other camera it is orange

[@ExcelsisFine]

Taehyung :D

[@jasminejelly6882]

Bubble TAE TaeTae~ 😍

[@SortedFood]

These recipes were decided on and developed with the help of you guys through our Google + community and live recipe lab! We're working on the next round of recipes now! :D

[@emelitagerilla933]

in the Philippines we call it SIOMAI

[@rachelrachelrachel888]

I love having dimsum with chinese chili oil! dried chilli, Szechuan pepper corns, oil and some salt, perhaps some other stuff! SO GOOD.

[@sharronperez2739]

Why does Ben poke all the ingredients?

[@nathaliej3768]

Same

[@watermellonarchie]

Dim sum is a real art form. In Hong Kong some restaurants allow a glass wall between the dining room and the kitchen so you can watch the skilled hands of the chef form the steamed buns and Siew mai :) You guys should try making 'Xiao Long Bao', they're little steamed buns with savory soup in it eaten with ginger slitters and dark vinegar.

[@Alex-fk9wn]

Crunchy water aka ice

[@Inda702LV]

In Hawaii, we make an adaptive version using only pork (not shrimp) - and it's called "Pork Hash". The sauce that I make at home is soy based with kochoojang, sesame oil and minced cilantro to brighten it.

[@crowskinned]

This particular one is called "Siew mai". You're welcome.

[@waimin323]

Brah, no one asked

[@crowskinned]

*Shrug* I didn't notice that they mentioned.

[@waimin323]

Mentioned........

[@crowskinned]

Sorry:(

[@ellerealyay1293]

Thx

[@sowhotfisak]

So proud and happy to see you guys recreate my favorite dim sum! I would suggest though is when it comes to certain dim sums, no sauce is needed! The flavors are focused more than have a dip to go with it! But other than that I'm so happy to find a new video here, you guys never failed to cheer me up! PS Im in love with all of you charming lads, especially Mike! Love from Malaysia X

[@gladnotsad]

Is it me or does that carrot look red in one shot

[@THGswiftieforever]

Maybe a few shots

[@MManLiu77]

In my hometown we normally use vinegar with fine chopped fresh garlic. The fresh garlic is really strong, but really brings out the flavor

[@jl7299]

Am I the only one who just dips dumplings in a bunch of vinegar

[@GreatSchema]

vinegar + ginger with pot -sticker

[@SortedFood]

Thank you!

[@hollybrooks6065]

The carrot looked red then it got closer to it and went back to orange *mine blown*

[@SortedFood]

We've done a pumpkin and pecan pie! Check out the website!

[@mikepratt2812]

So much waste on that ginger!! Use the side of a spoon to peel ginger and you won't have as much wastage.

[@livingwithcline]

I saw them do that in a future video and it's so much easier too!

[@SortedFood]

We've done a fridgecam tasting a few foods that we're not familiar with...chicken feet was one of them! :D

[@cheese5633]

These look delicious, definitely going to try them out! Nice work guys!

[@TiffanyTongg]

One thing that's great with this recipe is that if you don't have the steamer or if you can't get your hands on one is that instead of making parcels with the won ton skins, you can seal the edges and make it like ravioli and boil them!

[@MrsNLomas]

Finally!! I love dim sum and now I have the opportunity to make it myself, thanks to your channel.

[@MsDinoGal]

Beautiful. And you've made them look like something I could actually make!

[@SortedFood]

Loads of requests for it so it will happen at some point!

[@marykate3001]

One of my favorite dim sum dishes is cheung fun, specifically shrimp or congee crouton/bread cheung fun! Another one I like is shrimp rolls, those are delicious.The siu mai look very tasty, even though they don't look traditional. Good job you guys!

[@michelleleu256]

Also, Dim Sum is Cantonese for 'touch heart' (literal translation). Apparently these little bite sized dumplings were served to a Chinese emperor. He really liked it and said it 'touched his heart', thus creating the Chinese delicacy, Dim Sum

[@dganet]

Dim Sum is also called Yum Cha "drink tea" as it was traditionally sold as an accompianment to the various teas. It's normally served from 5am to mid-pm & no normal Chinese person would order it after 4pm but the touristy areas or 7-11/take away shops will sell cheap versions of Sui Mai etc. Having lived in HK on & off for nearly 20yrs, I've seen a change in attitude for "real" dim sum but it's still normally a breakfast/lunch-time food.....and in a PROPER dim sum place, a happy noisy occasion

[@samantha628]

We have another type of Siu Mai ,which filling is made from fish paste and that is my favorite. You guys simplify the process and I approve it, haha!! Great job as always.

[@khimrael]

My favorite dipping for siu mai is soy sauce, with some citrus like lemon or lime, chili oil, and some toasted garlic!!! Yum!!!

[@NalaShore]

"Same as your top" Haha, love it when Ben strikes back ^_^

[@collettebay]

Here in the Philippines, we really love siomai. Some of use use turnip for the filling as well. And best dipping sauce? Soy with calamansi and spicy oil. Calamansi is like a combination of lime and tangerine.

[@thedeniseho]

Love your work. Dim Sum means to touch ones heart .. It's what the wives of emperors make for the king to ensure they are ranked number one in his heart

[@niseplank4527]

Dim sum is the way to my heart.

[@yukimuara19]

Sometimes for siew mai, my dad (who's a dim sum chef) would use fish paste mixed in with the prawns and grounded pork. It adds more definition and flavor.

[@TheChinaWatcher]

Soya sauce and Sriracha Hot Chili Sauce mixed as a dipping sauce. The phonetic equivalent in Cantonese for the hot sauce is "la too jung". I joke with my kids that it is Chinese ketchup...but far spicier and hotter than our regular kind. Shumai has always been my favourite. Dim Sum is a wonderful tradition also called "Yum Cha" which means "drink tea". The first time I went we sat, talked, ate and drank tea for 6 hours ordering off the numerous carts they wheeled around. The bill for two of us was about $60.00 which was huge, particularly for poor students, but a great way to spend the time. These days (40 years later) it is far more costly...but still worth the price.

[@crystalr6461]

Great idea on putting water chestnuts (I don't know if I heard that right) and pine nuts for texture. I sometimes make these and they come out mushy (it's hard to explain). Soy sauce, calamsi (lemon/lime), toasted garlic and chili oil combination is my favorite dipping sauce. :D

[@sundustii]

I wouldn't dip the shumai in this, but for steamed dumplings it's PERFECT. thinly slice some ginger into strips and add a bit of chopped green onions to a soy sauce and red vinegar(must be red! with white, it doesn't taste the same. not sure if this is different from western red wine vinegar but I always buy mine in an Asian supermarket) mixture :D The soy sauce and vinegar amount is up to you(I like mine w/ more vinegar) but just 10 strips of ginger and a bit of green onion and you're golden!

[@jasmeeno17]

In the philippines the most famost dipping sauce for this consists of soy sauce, calamansi (small round lime-like fruits), toasted garlic, and chili sauce or paste.

[@SortedFood]

Nice!

[@caitiew8075]

Where I live in TX, it's easy to find good quality wonton wrappers in regular grocery stores. Can't wait to give this a try!

[@xFunkyGirlzx]

I am from Hong Kong and I eat dim sum, espcially siu mai like crazy but I never know how to make them. It's really interesting to see how you guys do it

[@purelisianthus]

we normally add cabbage and lot of chopped garlic in it and they are yummy..will surely give this recipe a try too

[@MagisterialVoyager]

Oh yesss, I've always want to make dim sum but I don't know how. Finally Sorted brought it for us.

[@wongchingni]

You can find the ingredients inside siu mai pretty much every where in Hong Kong, if you go to those restaurants where we locals go for yum cha, the fillings are always pork and prawns.

[@mokster5]

My favorite dipping sauce is just a half-half mixture of vinegar (I usually use white but rice or apple cider work too) and soy sauce, with a tiiiny drizzle of sesame or chili oil. It's really great with some minced cilantro as well.

[@SoundlessLament]

You definitely could, I've never had sui mai with nuts in them. That's the Sorted twist I guess. Can't wait to try it.

[@ctwong5683]

I love homemade siumai but I've always thought it too much trouble. You've just made it easy for me. Will surely try this. My favourite dipping sauce is simply balsamic vinegar with julienned ginger.

[@koreasaddict]

I'm always watching you guys whenever I'm hungry. Not a good idea i suppose.

[@jiwonha5486]

i remember buying shumais at 7/11 for breakfast when i was living in singapore :) this video brings back so many memories

[@inezcaroline]

Well done! I'm impressed by this dish and I live in Asia!

[@drababadra]

Here's from Hong Kong you guys are so creative and i'd like to try some! :)

[@tejo508]

can you do hak gow next? oohhh and hong kong style mango pudding! oohhh and xi au lung bow (shanghai soup dumplings)? ohhhh and hong kong style bbq pork/duck. what about shaved ice? dooo all the asian food! RED BEAN PASTRY!

[@K2hansle]

Reminds me of my mother busy in the kitchen during Chinese holidays! :D

[@ZoeBethan13]

Love how clumsy Ben was today ha Throwing the Sesame Oil around, and then chucking the skins ha Love you guys xx

[@cheungolivia9]

Awwww Ben you pronounced "sieu mai" very correctly I was so thrilled!!!!! :) and thumbs up for the sorted crew again!!!!!!

[@charliehardwick7625]

Also - it's my birthday today and dim sum is one of favourite things in all the world. Mega stuff.

[@emalinel]

A tip for peeling ginger, peel it with the edge of a spoon. Ginger skin is pretty thin and often knives either scrape too much off and since ginger has so many knobs it gets a little finniky with the knife

[@makeupfishsg]

You could also fold the wantan skin over the filling like a ravioli and pan fry or deep fry also delicious. Some fatty pork makes it smoother. Use chinese garlic chilli sauce for the dip or add a dash of rice vinegar in your dip, its different.

[@tea2911]

My favourite dipping sauce is a mix of soy sauce, black vinegar, and chilli oil. I sometimes dip the dumplings in sweet chilli sauce as well

[@acidicfairy]

Fresh water chestnuts are SO much better than tinned. They're so sweet and delicious!

[@halfemoshit]

im chinese and watching and listening to them speak in chinese is hilarious oh god i love u guys

[@225zebra]

Hi! Is there any other filling you would recommend that isn't pork?

[@SortedFood]

Mushroom or prawn filling is really good!

[@edencakra5021]

SORTED Food you also can substitute pork with chicken or bonito fish.

[@StefanRistic123]

+zeinab abou-khalil I love oriental food, and I recommend a mix of chopped carrot, coriander, and cabbage mixed with lots of soy sauce and mirin.

[@maureenwong]

I like it when there's chunky bits of prawn in the filling ^ ^ Have never tried peanuts in any siew mai before...

[@ceenars]

That's interestin! I've never had nuts in siu mai before. I also see that there are many different preferences for dipping sauce. Mine is red vinegar. Sounds weird, but tastes good!

[@MultiLovelife4ever]

I always wonder why I'm watching SORTED Food... I can't cook because of the lack of ingredients and lack of talent in my 14 year old body. After around 10-15 videos of SORTED Food in a row, I've realised one of the main reasons I watch is because of Barry... He has such a nice face to look at. Love you, Barry ;)