Siu Mai Wrappers
This is a homemade siu mai wrapper recipe that holds the meat filling and has that signature dim sum restaurant yellow color with the help of a bit of turmeric.
Disclosure
The equipment and ingredients sections contain affiliate links to products I love to use as well as items that I personally believe make this recipe the best version of itself.
Ingredients
- 160 grams all-purpose flour
- ⅛ teaspoon salt
- ¼ teaspoon turmeric
- 230 grams water (about ⅓ cup), 150-160°F (65-70°C)
Instructions
- In a bowl, add flour, salt, and turmeric. Whisk together
- Add heated water as you stir, keep adding until you get a shaggy dough
- Knead the dough until smooth (about 8 mins) and you can form a smooth ball
- Cover the ball of dough and let it rest for 15 minutes
Option #1
- Make a donut by piercing a hole in the center of the ball. Stretch out the hole then slice one section to make a log. Gently roll under your palm to make a longer log.
- Cut pieces of the log weighing about 12-13 grams.
- Work with one piece at a time. Press down on one piece until you have get a flat disc. Use a small rolling pin to flatten the disc with a 2.5-3 inch (6-7 cm) diameter
- Repeat the step above until all pieces are fully shaped. Use as soon as possible and keep the pieces covered before adding the filling.
Option 2
- Split the dough in half and work with one half at a time. Use a rolling pin to roll the dough until you have a rectangle shape about ⅛ inch (⅓ cm) thick
- Use a round cookie cutter with a diameter of 2.5-3 inches (6-7 cm) to cut out shapes.
- Repeat the step above with the second ball until all you made as many pieces as possible.. Use as soon as possible and keep the pieces covered before adding the filling.