Steaming Siu Mai: No Steamer, No Problem!

Siu Mai is a type of Chinese dumpling that is typically steamed. However, if you don't have access to a steamer, there are several alternative methods you can use to cook them. One popular method is to use a non-stick frying pan with a lid. Simply add some water and oil to the pan, place the siu mai inside, and let it cook until the water has almost dried up. You can also try using a microwave, a metal steaming basket, or even a simple DIY steamer made with aluminium foil and a plate.

Use a non-stick frying pan

If you don't have a steamer, you can use a non-stick frying pan to cook siu mai. Here's what you need to do:

First, place your frozen siu mai in a non-stick frying pan. You can place them directly in the pan, or for easier cleanup, you can use parchment paper as a liner. Arrange the siu mai in a single layer, making sure they have a little space around them to ensure even cooking.

Next, add water to the pan. The amount of water will depend on the number of siu mai you are cooking. As a general guideline, use about 1/4 to 1/2 cup of water for a typical batch of siu mai. Pour the water around the dumplings, being careful not to pour it directly on them. You want the water to reach about halfway up the sides of the dumplings.

Then, add a couple of tablespoons of cooking oil to the pan. This will help prevent the siu mai from sticking to the pan and will also add a bit of flavour.

Once you have added the water and oil, place the pan over medium heat on your stovetop. Cover the pan with a lid to trap the steam and let the water come to a boil. Once it reaches a boil, lower the heat to a simmer and let the siu mai cook until the water has almost completely evaporated.

Keep an eye on the pan to ensure that the water doesn't completely dry out. If needed, you can add a small amount of additional water to prevent the pan from becoming too dry. When the siu mai are cooked through, remove the lid and check to see if they are done to your liking. If you desire a crispier texture, you can let the oil heat up and fry the bottoms of the siu mai for a minute or two before serving.

And that's it! You now have perfectly cooked siu mai without needing a steamer. This method is quick, easy, and effective, and it doesn't require any special equipment. So, the next time you're craving siu mai, don't let the lack of a steamer hold you back. Simply grab your trusty non-stick frying pan and follow these simple steps to enjoy delicious, tender bites.

Microwave for 2-6 minutes

If you want to cook siu mai in the microwave, you'll need a microwave-safe bowl and some plastic wrap or a plate to cover it. Place your siu mai on the flat bottom of the bowl and add enough water to cover the bottom half of the dumplings. Cover the bowl with plastic wrap or a plate and microwave for 2-6 minutes.

If you're cooking frozen siu mai, they may need an extra minute or two to cook through. To check, tear one open and see if the filling is hot. If not, heat in 30-second increments until they're ready.

For crispy siu mai, put them in a pan over medium heat for about a minute after microwaving.

Use a wire rack to prop up a plate

If you don't have a steamer, one of the easiest ways to DIY one is by using a wire rack to prop up a plate in a pot filled with water. Any elevated metal rack will work well for this purpose.

To steam siu mai using this method, simply fill a pot or wok with a few inches of water, then place your wire rack at the bottom, and use it to hold up a plate or dish, making sure that the water doesn't touch the dish.

Before adding your siu mai, either brush the plate with a thin layer of oil, add some parchment paper, or lay some leafy vegetables like cabbage on the plate to prevent your siu mai from sticking.

Then, carefully place your siu mai on the dish, giving them some space so they don't stick together. Bring the water to a boil, then put a lid over your pot/wok and let it steam for about 10 minutes, or until cooked through.

When your siu mai are done, remove your dish from the DIY steamer (be careful, as the plate will be hot) and enjoy your siu mai with your favourite dipping sauce.

Using a wire rack is very similar to the DIY method of using aluminium foil balls to prop up a plate. The difference is that a wire rack will allow more steam to flow freely through the plate. Just make sure that the rack holds the plate high enough so that it doesn't touch the water, or adjust the water level accordingly.

Use aluminium foil to prop up a plate

If you don't have a steamer, you can use aluminium foil to prop up a plate and steam your siu mai. Here's a step-by-step guide:

Firstly, you'll need to get three equally-sized balls of aluminium foil. Crumple up three pieces of aluminium foil into balls, each about the size of a golf ball. These will act as a buffer between the bottom of the pot and the plate holding your siu mai.

Next, fill a pot or wok with a few inches of water. Place your foil balls into the pot, and then add enough water to reach about half an inch (1.3 cm) up the sides of the pot.

Now, you'll need a heat-safe ceramic plate that just fits inside your pot. Place the plate on top of the foil balls, ensuring that the water doesn't touch the plate. Brush the plate with a thin layer of oil, or line it with parchment paper or cabbage leaves, to prevent your siu mai from sticking.

Arrange your siu mai on the plate, leaving some space between them so they don't stick together and to ensure even cooking.

Once your siu mai are all on the plate, put the pot on the stove and turn the heat to high. Bring the water to a boil, then place a lid on the pot to trap the steam. If your pot doesn't have a lid, you can simply cover it with another large pan.

Let your siu mai steam for about 10 minutes. After this time, remove the lid and take your siu mai out of the pot. Serve immediately with your favourite dipping sauce.

And there you have it – delicious siu mai steamed to perfection without the need for a steamer!

Steam alongside instant noodles

If you're looking to cook siu mai without a steamer, you can steam it alongside instant noodles! Here's a step-by-step guide:

Step 1: Prepare the Siu Mai Filling

Start by preparing the filling for your siu mai. The standard filling includes ground pork, shrimp, and mushrooms, seasoned with ingredients like soy sauce, Shaoxing wine, ginger, and sesame oil. You can also add other ingredients like oyster sauce, cornstarch, and white pepper to enhance the flavour. Mix all the ingredients in a large bowl and marinate the filling for at least 30 minutes to allow the flavours to blend.

Step 2: Wrap the Siu Mai

Once your filling is ready, it's time to wrap your siu mai. Place a wonton wrapper on your palm and brush it lightly with an egg wash or water. Scoop about a tablespoon of the filling into the middle of the wrapper. Gather the edges of the wrapper around the filling and use your thumb and index finger to shape the siu mai. Place the wrapped siu mai on a flat surface to ensure it can stand upright.

Step 3: Prepare the Instant Noodles

While you're wrapping the siu mai, you can prepare the instant noodles according to the package instructions. Cook the noodles in a pot or bowl, making sure they are fully submerged in water. You can also add any seasoning or flavour packets that come with the noodles. Once the noodles are cooked, drain the excess water and set them aside.

Step 4: Assemble and Steam

Now it's time to assemble your siu mai and instant noodles for steaming. Place a heat-proof plate or bowl inside your pot or wok, making sure it is stable and secure. Place the wrapped siu mai on the plate or bowl, making sure they are not overcrowded. You can also add some instant noodles to the plate or bowl to steam alongside the siu mai.

Fill the pot or wok with enough water to reach just below the plate or bowl. Bring the water to a boil over high heat. Carefully place the plate or bowl with the siu mai and noodles on the steaming rack or trivet above the boiling water. Cover the pot or wok with a lid to trap the steam.

Step 5: Steam the Siu Mai and Noodles

Steam the siu mai and instant noodles for about 8-10 minutes over high heat. The exact steaming time may vary depending on the size of your siu mai and the amount of food you are steaming. Ensure that the water in the pot or wok does not completely evaporate, as this will affect the cooking process.

Step 6: Serve and Enjoy

Once the steaming is complete, carefully remove the plate or bowl from the pot or wok using oven mitts or tongs to avoid burns. Serve the siu mai and instant noodles immediately while they are still hot. You can also serve them with dipping sauces like soy sauce, chilli sauce, or your favourite condiments.

By following these steps, you can enjoy delicious siu mai and instant noodles without the need for a traditional steamer.

Frequently asked questions