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Try the Cook’s Illustrated Shu Mai recipe:
Our Chinese Pork Dumplings recipe:
At their best, Chinese dumplings are soft, savory pillows filled with tender meat and vegetables, spiked with hints of garlic, ginger, and soy. At their worst, the dumplings resemble dense meatballs wrapped in an undercooked, doughy blanket. In order to recreate the best version of this restaurant dish in the test kitchen, we found a few simple tips that will ensure mouthwatering potstickers whenever the craving strikes.
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Ty
I’ve started cooking and baking a professionally since I was 17, and though I don’t cook professionally anymore, I’m still an avid home baker and chef. I recently saw the Restaurant Impossible Tv show where Chef Irvine visits Forks & Flavours for a remake. In the show a cook starts chopping up a potato—without removing the eyes and roots—minimal, but visible. I thought that was really gross, and I would never do that. America’s Test Kitchen (I have a couple of your books and have purchased one a friend) really helps clarify some of the less obvious processes that we encounter in our kitchens. can you tell me whether not removing eyes and roots is now the norm in US kitchens?
Try mixing wasabi for a little ting
How do you stop the wrap from falling after steaming?
I'm Paul King and I'm a Dumplingaholic.
Thank you for this!
Lan Lam – the absolute best.
Shu mai, Shumai, Siomai
AS I AM 1/2 CHINESE I LOVE MAKING THESE AND LUCKY ENOUGH TO HAVE ROUND DIM SUM WRAPPERS READY MADE ODDLY ENOUGH AS A CHILD IN MONTREAL SIMILAR ONES I HAD WERE CALLED "EMKLEM" OR EMCLEM" EITHER WAY THEY WERE HEAVENLY WITH A MILD CHINESE SAUSAGE TASTE. PERHAPS IT WAS EITHER 5 SPICE OR HOISIN SAUCE?? BUT A GREAT VIDEO, THANKS!!
Hi,I have a question I just made right now my shumai and the meat seperate from the wrappers,can you advice or tell me what’s wrong with it pls?
Can i change the pork with fish? I cant eat porks 🙁
More Lan please!
I buy those rectangular ones and just fold them into a rectangle because I didn't know how to fold them lol but thanks to this video I'll be trying it the first way. Thanks! 😊
Nice! Love this
Very useful
Um, I wasn't exactly a champ at geometry, but I'm pretty sure that's an isosceles triangle.
Can you use eggroll wrapper for shu mai
very clear instructions and impeccable camera angles, this is a lesson for dummies,However Being a Chinese myself, I don't know anyone in China who wraps wontons like a science experiment.
hello! i will serve this as a course at my christmas dinner, but want to form the siu mai in advance. Is it possible to fill and fold the siu mai, freeze them, and steam them (frozen) before the dinner? Or do I need to defrost them first? kind regards and thanks in advance, fleur
Saplings are baby trees, ducklings are baby ducks…I'm not eating any dumplings.
Fry up those little corners you cut off…mmm!
Yum, I've loved shu mai since forever. Now I know how to make my own. Thank you!
That multi angle camera shot was wonderfully well done – keep doing those
Could you give us the meat recipe please, would love to know how to make that as well