Best-Ever Traditional Vietnamese Xiu Mai Recipe

Directions

• Step 1: Prepare ingredients
  Beans you peel, wash, finely chop, or dice. This step will make you grate the beans faster. Then, you steam or blanch the beans until they are cooked, then leave them to cool, squeeze them out, and then chop finely. If you’ve already shaved the yarn, you don’t need to mince it anymore.
  Beans are an important ingredient to create porosity for the shumai. You should choose older tubers that are sweeter and less watery. We need the natural sweetness from the beans, after being cooked and drained, it does not affect the stickiness of the meat, but makes the meat soft and spongy.
  In this shumai recipe, the amount of tubers is up to 50% of the total meat, you can reduce it if you prefer “firm” meatballs. In addition to beans, you can use kohlrabi, radish, cabbage, and tapioca, … too. Remember that all vegetables must be thoroughly drained before mixing.
  Tomato part you wash, remove seeds, and puree. You can peel the skin if you like the sauce really smooth. On the contrary, if you want the sauce to have pieces, then you can cut a cross on the eggplant skin, and blanch the eggplant to peel it off. Then you remove the tomato seeds, then chop.
  Dried onions and garlic you peeled, minced. Coriander you wash, chop the stem. Leaves are set aside for decoration.
  
• Step 2: Mix the meat
  When buying meat for grinding, you should choose shoulder meat (lean minced meat) with fat. The ratio of meat and fat can be about 1:5 so that the meatballs are soft, not dry.
  With raw ham, if the type you use has seasoning available, adjust it a little when seasoning. We can also use grated calamari, raw ham made from shrimp, fish,… Its effect is to create a slight toughness when biting into the shumai.
  You can add a little diced sausage to make the dish more special.
  You mix the ground meat, raw pork, eggs, beans, 2 tablespoons of breadcrumbs, 1 tablespoon of tapioca flour, 1 tablespoon of minced coriander, 1 tablespoon of fried garlic, 1 tablespoon of sesame oil (oil) sesame), ½ teaspoon salt, ½ teaspoon seasoning, 1 tablespoon soy sauce, ½ teaspoon sugar, ½ teaspoon pepper. Then, marinate the mixture for about 15-30 minutes in the refrigerator.
  If you do not have a mixer, you should not use a spoon or chopsticks to stir but should use your hands to knead like kneading dough, lift the meat up and down a few times so that the mixture has good adhesion and firmness. The hand kneading and kneading operations are similar to using the meat slicer.
  After mixing, it must be flexible and sticky into a block, completely without water.
  The seasoning of shumai is very versatile. Here, we get the aroma mainly from fried garlic, coriander, sesame oil, and soy sauce. Sesame oil is highly recommended. Where else, you can adjust it to fried onions, fish sauce, or oyster sauce depending on your preference. Onions and garlic before being marinated should be sautéed to create a distinctive and attractive scent.
  After mixing the filling, you can pre-cook a small piece to taste to adjust the whole seasoning in the tomato sauce to your taste.
  
• Step 3: Roll the meatballs and fry the shumai balls
  Next, take a sufficient amount of meat in the palm of your hand, and roll it into a round ball. You do this one at a time until you run out of ingredients.
  Put the pan on the stove, add about 500ml of cooking oil, heat it, then gently drop the shumai balls into the pan and fry, deep fry in oil over medium heat until the shumai balls turn golden brown, then turn off the heat.
  
• Step 4: Make tomato sauce
  Heat up the pot, add 1 tablespoon of cooking oil (reuse the shumai fried oil) and the remaining minced red onion, and fry until fragrant. Next, add tomatoes to stir-fry, when you see that the tomatoes are crushed, add 300ml of water, bring to a boil, and season with 1 teaspoon of seasoning, 1/2 teaspoon of salt, and 1 teaspoon of sugar.
  Southern-style shumai sauce is very sour and sweet. If you feel that the sauce is just tomato and doesn’t have a strong taste, you can add more water or broth. Let the sauce simmer for 15-20 minutes on low heat for the spices to be blended.
  You stir to dissolve the seasoning, then drop the fried shumai balls into the sauce pot, lower the heat and cook for about 5 minutes, then add the chopped onion and areca, season to taste, cook for another 3 minutes and then turn off the stove. Scoop the shumai and a little tomato sauce into a bowl, sprinkle some ground pepper, and decorate with a few coriander stalks to enjoy.
  
• Step 5: Finished xiu mai recipe Vietnamese
  When the meat is steamed, you put the meat in the saucepan, and pour all the juice from the plate into the pan. We braise on low heat for about 5 minutes to let the meat absorb the sauce. If you like a thick sauce, mix 1 tablespoon of cornstarch/tapioca with 2 tablespoons of water, and then slowly reduce the dough until you reach the desired consistency.
  The soft and fragrant shumai balls, with the fresh and sweet taste of onion and bean curd mixed with sweet mincemeat, mixed with a rich tomato sauce. The beautiful color and delicious flavor of shumai with tomato sauce served with bread, vermicelli or white rice are all suitable. When sandwiching bread, you shred the meatballs, drizzle a little sauce, sprinkle a little pepper, sprinkle a little soy sauce, a few stalks of coriander, and a few slices of hot pepper (if you like).