{"id":144373,"title":"Siu mai (\u70e7\u5356) tarifi – \u00c7in usul\u00fc buharda pi\u015fen lokmalar","modified":"2026-06-16T14:52:44+02:00","plain":"Siu mai, xiu mai ad\u0131yla da bilinir; R\u00e9union Adas\u0131’nda ise \u00ab\u00a0bouchons\u00a0\u00bb olarak an\u0131l\u0131r. Benim en sevdi\u011fim dim sum \u00e7e\u015fitlerinden biridir. Neden mi? Katlamas\u0131 kolayd\u0131r, i\u00e7i de nefis derecede suludur; \u00f6yle ki onlar\u0131 onlarca yiyebilirim ve sonras\u0131nda midem de rahats\u0131z olmaz. Tam anlam\u0131yla kazan-kazan.\n\n\n\nSiu mai nedir?\n\n\n\nKuzey \u00c7in k\u00f6kenli siu mai, \u00c7in’in d\u00f6rt bir yan\u0131na ve ard\u0131ndan d\u00fcnyan\u0131n geri kalan\u0131na yay\u0131ld\u0131; yerel damak zevklerine uyum sa\u011flamak i\u00e7in pek \u00e7ok farkl\u0131 bi\u00e7im benimsedi. \u00d6rne\u011fin, bu buharda pi\u015fen lokmalar R\u00e9union bouchonlar\u0131 ad\u0131yla da kar\u015f\u0131m\u0131za \u00e7\u0131kar. \n\n\n\nR\u00e9union Adas\u0131’n\u0131n me\u015fhur bouchonlar\u0131, buhar sepetinde ya da pirin\u00e7 pi\u015firicide pi\u015firilmi\u015f\n\n\n\nMuhtemelen son derece pop\u00fcler Kanton usul\u00fc versiyonunu daha \u00f6nce denemi\u015fsinizdir; d\u00fcnyan\u0131n d\u00f6rt bir yan\u0131ndaki \u00c7in restoranlar\u0131n\u0131n vazge\u00e7ilmezlerindendir. \n\n\n\nEn basit h\u00e2liyle bunlar, \u00fcst\u00fc a\u00e7\u0131k ve i\u00e7i dolgulu, buharda pi\u015fmi\u015f mant\u0131lard\u0131r. Yar\u0131 kapal\u0131 k\u00fc\u00e7\u00fck silindirler gibi d\u00fc\u015f\u00fcnebilirsiniz. Neyse, a\u011fz\u0131m\u0131z yeterince suland\u0131; \u015fimdi tarife ge\u00e7meden \u00f6nce birka\u00e7 k\u0131sa a\u00e7\u0131klamaya g\u00f6z atal\u0131m.\n\n\n\nEksiksiz bir dim sum sofras\u0131 i\u00e7in siu mai’yi xiao long bao ile birlikte servis edin\n\n\n\nDomuz eti neden \u00ab\u00a0y\u0131kan\u0131r\u00a0\u00bb?\n\n\n\nDim sum restoranlar\u0131nda domuz eti servis edilirken, geleneksel olarak daha a\u00e7\u0131k renkli bir g\u00f6r\u00fcn\u00fcm tercih edilir (barbek\u00fcde pi\u015fmi\u015f domuz etinin dumanl\u0131, karamelize ve koyu g\u00f6r\u00fcn\u00fcm\u00fcn\u00fcn aksine).\n\n\n\nBu, her \u015feyden \u00f6nce estetik bir tercihtir. Eti durulamak, kandan gelen tad\u0131n bir k\u0131sm\u0131n\u0131 gidermeye de yard\u0131mc\u0131 olur.\n\n\n\nAncak \u015funu unutmay\u0131n: eti ne kadar uzun s\u00fcre durularsan\u0131z, i\u00e7indeki baz\u0131 besin \u00f6\u011felerini (\u00f6rne\u011fin demiri) o kadar azalt\u0131rs\u0131n\u0131z.\n\n\n\n\n\n\tSiu mai (\u70e7\u5356) - \u00c7in usul\u00fc buharda pi\u015fmi\u015f mant\u0131lar\n\t\t\n\t\t\t\n\t\n\t\tpanier vapeur\t\n\t\n\t\tAna malzemeler20 siu mai i\u00e7in hamur yapraklar\u0131 (wonton hamuru da kullan\u0131labilir)227 g domuz eti113 g karides (kabuklar\u0131 soyulmu\u015f ve ay\u0131klanm\u0131\u015f)4 kurutulmu\u015f shiitake mantar\u013115 g havu\u00e7 (\u00fczeri i\u00e7in ince do\u011franm\u0131\u015f)Marinasyon1 yemek ka\u015f\u0131\u011f\u0131 a\u00e7\u0131k soya sosu2 yemek ka\u015f\u0131\u011f\u0131 istiridye sosu0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 tuz2 \u00e7ay ka\u015f\u0131\u011f\u0131 \u015feker2 yemek ka\u015f\u0131\u011f\u0131 m\u0131s\u0131r ni\u015fastas\u01310.5 \u00e7ay ka\u015f\u0131\u011f\u0131 karbonat2 yemek ka\u015f\u0131\u011f\u0131 su0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 beyaz biber1 \u00e7ay ka\u015f\u0131\u011f\u0131 tavuk bulyon tozu1 yemek ka\u015f\u0131\u011f\u0131 susam ya\u011f\u01311 \u00e7ay ka\u015f\u0131\u011f\u0131 ay\u00e7i\u00e7ek ya\u011f\u0131Siu mai hamuru100 g bu\u011fday unu50 ml s\u0131cak su1 yumurta sar\u0131s\u0131m\u0131s\u0131r ni\u015fastas\u0131 (serpmek i\u00e7in)\t\n\t\n\t\tSiu mai hamuruBir kar\u0131\u015ft\u0131rma kab\u0131nda suyu azar azar una ekleyip kar\u0131\u015ft\u0131r\u0131n.Yumurta sar\u0131s\u0131n\u0131 ekleyin ve p\u00fcr\u00fczs\u00fcz bir hamur elde edene kadar yo\u011furun.\u00dczerini kapat\u0131p 30 dakika dinlendirin.Hamuru yakla\u015f\u0131k 5 g'l\u0131k par\u00e7alara b\u00f6l\u00fcn.Bezeler yap\u0131n, hafif\u00e7e yass\u0131la\u015ft\u0131r\u0131n ve yakla\u015f\u0131k 7,5 cm \u00e7ap\u0131nda diskler a\u00e7\u0131n. Birbirlerine yap\u0131\u015fmamalar\u0131 i\u00e7in \u00fczerlerine bolca m\u0131s\u0131r ni\u015fastas\u0131 serpin.Kalan diskleri haz\u0131rlarken \u00fczerlerini nemli bir bezle \u00f6rt\u00fcn.Malzemelerin haz\u0131rlan\u0131\u015f\u0131Mantarlar\u0131 10-15 dakika s\u0131cak suda bekletip yumu\u015fat\u0131n. Ard\u0131ndan suyunu \u00e7\u0131karmak i\u00e7in elinizden geldi\u011fince s\u0131k\u0131n. \u00c7ok ince do\u011fray\u0131n.Domuz etini \u00f6nce dilimleyin, sonra \u015feritler halinde kesin ve ince ince k\u0131y\u0131n. Suda bekletip 1-2 dakika yo\u011furur gibi masaj yap\u0131n. 10-15 dakika dinlendirin. Ard\u0131ndan s\u00fczgece al\u0131n ve var g\u00fcc\u00fcn\u00fczle bast\u0131rarak m\u00fcmk\u00fcn oldu\u011funca fazla suyunu \u00e7\u0131kar\u0131n. \u0130pucu: Daha kolay olmas\u0131 i\u00e7in eti bir mutfak bezine sarabilirsiniz.Karidesleri ka\u011f\u0131t havluya sar\u0131p m\u00fcmk\u00fcn oldu\u011funca fazla nemini \u00e7\u0131karmak i\u00e7in s\u0131k\u0131n. K\u00fc\u00e7\u00fck par\u00e7alar halinde do\u011fray\u0131n.Havu\u00e7lar\u0131 \u00f6nce dilimleyin, sonra \u015feritler halinde kesin ve ard\u0131ndan \u00e7ok ince do\u011fray\u0131n.Efsane marinasyonBir kapta domuz etini marinasyon malzemeleriyle 2-3 dakika boyunca iyice kar\u0131\u015ft\u0131r\u0131n. Ard\u0131ndan 15 dakika dinlendirin.Mantarlar\u0131 ve karidesleri ekleyin. Birka\u00e7 dakika daha iyice kar\u0131\u015ft\u0131r\u0131n, \u00fczerini kapat\u0131n ve 4-8 saat buzdolab\u0131nda dinlendirin. Evet, yanl\u0131\u015f okumad\u0131n\u0131z.Katlama ve \u015fekillendirmeBir hamur yapra\u011f\u0131n\u0131 avucunuza al\u0131n.Hamurun \u00fczerine yakla\u015f\u0131k 1 \u00e7ay ka\u015f\u0131\u011f\u0131 i\u00e7 har\u00e7 koyun ve \u00e7ok bast\u0131rmadan hafif\u00e7e d\u00fczle\u015ftirin.\u0130\u015faret parma\u011f\u0131n\u0131z ve ba\u015fparma\u011f\u0131n\u0131zla bir halka olu\u015fturun, hamur yapra\u011f\u0131n\u0131 bu halkan\u0131n \u00fczerine yerle\u015ftirin. Di\u011fer parmaklar\u0131n\u0131zla huni \u015feklini verin.Bir ka\u015f\u0131\u011f\u0131n ters ucuyla, hamur yapra\u011f\u0131n\u0131n ortas\u0131na, parmaklar\u0131n\u0131zla olu\u015fturdu\u011funuz bo\u015flu\u011fa do\u011fru bast\u0131r\u0131n.Ka\u015f\u0131kla bast\u0131r\u0131p parmaklar\u0131n\u0131zla her yandan s\u0131karak harc\u0131 hamurun i\u00e7ine yerle\u015ftirin. Mant\u0131y\u0131 parmaklar\u0131n\u0131zla birka\u00e7 kez \u00e7evirin.\u0130\u00e7 harc\u0131n biraz y\u00fckselmesini sa\u011flamak i\u00e7in mant\u0131n\u0131n alt k\u0131sm\u0131n\u0131 hafif\u00e7e s\u0131k\u0131n ve ka\u015f\u0131kla \u00fcst\u00fcn\u00fc d\u00fczle\u015ftirin.\u0130\u00e7 har\u00e7 az gelirse biraz daha ekleyip i\u015flemi tekrarlay\u0131n. Biliyorum, yaz\u0131yla anlatmas\u0131 zor; belki ileride bir video da haz\u0131rlar\u0131m ama... \u015fimdilik bununla idare edece\u011fiz.Her mant\u0131n\u0131n \u00fczerine k\u00fc\u00e7\u00fck havu\u00e7 par\u00e7alar\u0131 yerle\u015ftirin.Yakla\u015f\u0131k 12 dakika buharda pi\u015firin.\t\n\t\n\t\tSiu mai'leri dondurabilir miyim?\nEvet, pi\u015firmeden \u00f6nce. Dondurucuda yakla\u015f\u0131k 1 ay saklayabilirsiniz. Y\u00f6ntem \u00e7ok basit:\n\nSiu mai'leri aral\u0131kl\u0131 olacak \u015fekilde b\u00fcy\u00fck bir tepsiye dizin ve 2 saat dondurucuya koyun.\nDonduktan sonra plastik bir po\u015fete al\u0131n. B\u00f6ylece birbirlerine yap\u0131\u015fmazlar.\nKullanmadan \u00f6nce buzdolab\u0131nda tamamen \u00e7\u00f6zd\u00fcr\u00fcn. K\u0131sacas\u0131, bir gece \u00f6nceden dondurucudan \u00e7\u0131kar\u0131n.\n\n\t\n\t\n\t\tEntr\u00e9eChinoisebouchon vapeur, siu mai, xiu mai","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144373","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=144373"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144373\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/5256"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=144373"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=144373"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=144373"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}