Lifestyle
Sanjeev Kapoor shares open sui mai dumpling recipe online
Hindustan Times·
Sanjeev Kapoor published a sui mai recipe on his blog for open Chinese steamed dumplings with about one and a half hours prep and thirty minutes cooking. Filling mixes half cup chicken mince and one third cup ground prawns with spring onions, shiitake, soy and sesame oil. Dumplings steam eight to ten minutes per batch in a dim sum basket.
Prism
What It Means For You
- Home cooks should budget roughly 90 minutes to knead, rest, stuff and shape the dumplings before steaming.
- Each batch steams eight to ten minutes in a covered basket over a deep pan of water.
- Kapoor serves the dumplings hot with chilli oil dip after sprinkling carrot on top.
What's Happening
- Kapoor described sui mai as juicy open dumplings with delicate wrappers on his blog post.
- Dough rests thirty minutes after kneading with turmeric water, salt and egg yolk.
- HT.com flagged the story as informational content drawn from social and blog material.
Kitchen time for sui mai
- Ingredients list half cup chicken mince and one third cup prawns for the filling mix.
- Wrappers are rolled thin, stuffed, pinched open at the top and topped with chopped carrot.
- Turmeric water uses three quarters cup water with quarter teaspoon turmeric powder in the dough.
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