Symfony Profiler

Security

Token

There is no security token.

Firewall

main Name

Security enabled

Stateless

Configuration

Key	Value
provider	security.user.provider.concrete.app_user_provider
context	main
entry_point	App\Security\KbinAuthenticator
user_checker	App\Security\UserChecker
access_denied_handler	(none)
access_denied_url	(none)
authenticators	[`"two_factor" "remember_me" "App\Security\KbinAuthenticator" "App\Security\FacebookAuthenticator" "App\Security\GoogleAuthenticator" "App\Security\GithubAuthenticator" "App\Security\KeycloakAuthenticator"`]

Listeners

Listener	Duration	Response
Symfony\Component\Security\Http\Firewall\ChannelListener {#723`-map: Symfony\Component\Security\Http\AccessMap {#722 …} -logger: Monolog\Logger {#783 …} -httpPort: 80 -httpsPort: 443`}	0.00 ms	(none)
Symfony\Component\Security\Http\Firewall\ContextListener {#706-tokenStorage: Symfony\Component\Security\Core\Authentication\Token\Storage\TokenStorage {#1017 …} -sessionKey: "_security_main" -logger: Monolog\Logger {#783 …} -userProviders: Symfony\Component\DependencyInjection\Argument\RewindableGenerator {#705 …} -dispatcher: Symfony\Component\EventDispatcher\Debug\TraceableEventDispatcher {#747 …} -registered: false -trustResolver: Scheb\TwoFactorBundle\Security\Authentication\AuthenticationTrustResolver {#780 …} -sessionTrackerEnabler: Symfony\Component\Security\Core\Authentication\Token\Storage\UsageTrackingTokenStorage::enableUsageTracking(): void {#703 …}}	15.08 ms	(none)
Symfony\Component\Security\Http\Firewall\AuthenticatorManagerListener {#584`-authenticatorManager: Symfony\Component\Security\Http\Authentication\AuthenticatorManager {#595 …}`}	0.00 ms	(none)
Scheb\TwoFactorBundle\Security\Http\Firewall\TwoFactorAccessListener {#582`-twoFactorFirewallConfig: Scheb\TwoFactorBundle\Security\TwoFactor\TwoFactorFirewallConfig {#842 …} -tokenStorage: Symfony\Component\Security\Core\Authentication\Token\Storage\UsageTrackingTokenStorage {#1018 …} -twoFactorAccessDecider: Scheb\TwoFactorBundle\Security\Authorization\TwoFactorAccessDecider {#581 …}`}	0.06 ms	(none)
Symfony\Component\Security\Http\Firewall\AccessListener {#579`-tokenStorage: Symfony\Component\Security\Core\Authentication\Token\Storage\UsageTrackingTokenStorage {#1018 …} -accessDecisionManager: Symfony\Component\Security\Core\Authorization\TraceableAccessDecisionManager {#937 …} -map: Symfony\Component\Security\Http\AccessMap {#722 …}`}	0.00 ms	(none)
Symfony\Component\Security\Http\Firewall\LogoutListener {#786`-tokenStorage: Symfony\Component\Security\Core\Authentication\Token\Storage\UsageTrackingTokenStorage {#1018 …} -options: [ "csrf_parameter" => "_csrf_token" "csrf_token_id" => "logout" "logout_path" => "app_logout" ] -httpUtils: Symfony\Component\Security\Http\HttpUtils {#841 …} -csrfTokenManager: Symfony\Component\Security\Csrf\CsrfTokenManager {#1015 …} -eventDispatcher: Symfony\Component\EventDispatcher\Debug\TraceableEventDispatcher {#747 …}`}	0.00 ms	(none)

Authenticators

No authenticators have been recorded. Check previous profiles on your authentication endpoint.

Access Decision

affirmative Strategy


"Symfony\Component\Security\Core\Authorization\Voter\AuthenticatedVoter"
"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
"Symfony\Component\Security\Core\Authorization\Voter\RoleHierarchyVoter"
"Symfony\Component\Security\Core\Authorization\Voter\ExpressionVoter"
"App\Security\Voter\EntryCommentVoter"
"App\Security\Voter\EntryVoter"
"App\Security\Voter\MagazineVoter"
"App\Security\Voter\MessageThreadVoter"
"App\Security\Voter\MessageVoter"
"App\Security\Voter\NotificationVoter"
"App\Security\Voter\OAuth2UserConsentVoter"
"App\Security\Voter\PostCommentVoter"
"App\Security\Voter\PostVoter"
"App\Security\Voter\UserVoter"

#	Voter class
1	"Symfony\Component\Security\Core\Authorization\Voter\AuthenticatedVoter"
2	"Scheb\TwoFactorBundle\Security\Authorization\Voter\TwoFactorInProgressVoter"
3	"Symfony\Component\Security\Core\Authorization\Voter\RoleHierarchyVoter"
4	"Symfony\Component\Security\Core\Authorization\Voter\ExpressionVoter"
5	"App\Security\Voter\EntryCommentVoter"
6	"App\Security\Voter\EntryVoter"
7	"App\Security\Voter\MagazineVoter"
8	"App\Security\Voter\MessageThreadVoter"
9	"App\Security\Voter\MessageVoter"
10	"App\Security\Voter\NotificationVoter"
11	"App\Security\Voter\OAuth2UserConsentVoter"
12	"App\Security\Voter\PostCommentVoter"
13	"App\Security\Voter\PostVoter"
14	"App\Security\Voter\UserVoter"

Access decision log


null
"App\Security\Voter\UserVoter"
App\Entity\Entry {#2399
  +user: Proxies\__CG__\App\Entity\User {#1966 …}
  +magazine: App\Entity\Magazine {#262
    +icon: Proxies\__CG__\App\Entity\Image {#242 …}
    +name: "cooking@lemmy.world"
    +title: "cooking"
    +description: """
      ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
      \n
      Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
      ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
      \n
      Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
      \n
      ---\n
      \n
      **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
      \n
      We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
      \n
      ### TAGS:\n
      \n
      - [QUESTION] - For questions about cooking.\n
      - [RECIPE} - Share a recipe of your own, or link one.\n
      - [MEME] - Food related meme or funny post.\n
      - [DISCUSSION] - For general culinary discussion.\n
      - [TIP] - Helpful cooking tips.\n
      \n
      ### FORMAT:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
      </span>\n
      ```\n
      \n
      ---\n
      \n
      ### Other Cooking Communities:\n
      \n
      [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
      \n
      [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
      \n
      [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
      \n
      [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
      \n
      ---\n
      \n
      While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
      \n
      1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
      2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
      3. Spam, self promotion, trolling, and bots are not allowed\n
      4. Shitposts and memes are allowed until they prove to be a problem.\n
      \n
      Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
      """
    +rules: null
    +subscriptionsCount: 1
    +entryCount: 106
    +entryCommentCount: 954
    +postCount: 0
    +postCommentCount: 0
    +isAdult: false
    +customCss: null
    +lastActive: DateTime @1729503747 {#270
      date: 2024-10-21 11:42:27.0 +02:00
    }
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    +ownershipRequests: Doctrine\ORM\PersistentCollection {#229 …}
    +moderatorRequests: Doctrine\ORM\PersistentCollection {#218 …}
    +entries: Doctrine\ORM\PersistentCollection {#176 …}
    +posts: Doctrine\ORM\PersistentCollection {#134 …}
    +subscriptions: Doctrine\ORM\PersistentCollection {#196 …}
    +bans: Doctrine\ORM\PersistentCollection {#113 …}
    +reports: Doctrine\ORM\PersistentCollection {#99 …}
    +badges: Doctrine\ORM\PersistentCollection {#77 …}
    +logs: Doctrine\ORM\PersistentCollection {#67 …}
    +awards: Doctrine\ORM\PersistentCollection {#2434 …}
    +categories: Doctrine\ORM\PersistentCollection {#1804 …}
    -id: 58
    +apId: "cooking@lemmy.world"
    +apProfileId: "https://lemmy.world/c/cooking"
    +apPublicUrl: "https://lemmy.world/c/cooking"
    +apFollowersUrl: "https://lemmy.world/c/cooking/followers"
    +apInboxUrl: "https://lemmy.world/inbox"
    +apDomain: "lemmy.world"
    +apPreferredUsername: "cooking"
    +apDiscoverable: true
    +apManuallyApprovesFollowers: null
    +privateKey: null
    +publicKey: null
    +apFetchedAt: DateTime @1729088003 {#268
      date: 2024-10-16 16:13:23.0 +02:00
    }
    +apDeletedAt: null
    +apTimeoutAt: null
    +visibility: "visible             "
    +createdAt: DateTimeImmutable @1697465726 {#276
      date: 2023-10-16 16:15:26.0 +02:00
    }
  }
  +image: Proxies\__CG__\App\Entity\Image {#1973 …}
  +domain: Proxies\__CG__\App\Entity\Domain {#1899 …}
  +slug: "RECIPE-Siu-Mai-Shu-Mai"
  +title: "[RECIPE] Siu Mai (Shu Mai)"
  +url: "https://thewoksoflife.com/siu-mai/"
  +body: """
    Ingredients For the filling:\n
    \n
    ```\n
    \n
    <span style="color:#323232;">3 small dried shiitake mushrooms (or 1-2 large)\n
    </span><span style="color:#323232;">1/2 cup hot water\n
    </span><span style="color:#323232;">8 ounces peeled and deveined shrimp (any size)\n
    </span><span style="color:#323232;">4 teaspoon teaspoons sugar (divided)\n
    </span><span style="color:#323232;">1/8 teaspoon baking soda\n
    </span><span style="color:#323232;">2 tablespoons water\n
    </span><span style="color:#323232;">1 pound ground pork\n
    </span><span style="color:#323232;">1 tablespoon cornstarch\n
    </span><span style="color:#323232;">1 tablespoon Shaoxing wine\n
    </span><span style="color:#323232;">1 teaspoon salt\n
    </span><span style="color:#323232;">1/4 teaspoon white pepper powder\n
    </span><span style="color:#323232;">1 tablespoon neutral oil\n
    </span><span style="color:#323232;">1 tablespoon oyster sauce\n
    </span><span style="color:#323232;">1/2 teaspoon sesame oil\n
    </span>\n
    ```\n
    \n
    For assembling the siu mai:\n
    \n
    ```\n
    \n
    <span style="color:#323232;">24 thin Hong-Kong-style round dumpling wrappers (or thin Hong-Kong-style square wonton wrappers)\n
    </span><span style="color:#323232;">2 tablespoons very finely minced carrot\n
    </span><span style="color:#323232;">chili garlic sauce or chili oil (for serving)\n
    </span>\n
    ```\n
    \n
    Instructions\n
    \n
    Make the filling:\n
    \n
    ```\n
    \n
    <span style="color:#323232;">Soak the shiitake mushrooms in the hot water for 2 hours (or overnight) until fully rehydrated. Squeeze any excess water out of the mushrooms. Trim away any tough stems, and very finely chop the mushrooms—you should have about ¼ cup.\n
    </span><span style="color:#323232;">Add the shrimp to a medium bowl, and toss them with 1 teaspoon of the sugar, the baking soda, and the 2 tablespoons of water. Set aside for 15 minutes, then rinse the shrimp in a colander under running water until the water runs clear. Drain.\n
    </span><span style="color:#323232;">Meanwhile, to the bowl of a stand mixer fitted with the paddle attachment (or just a large bowl, if mixing by hand), add the ground pork, the remaining tablespoon sugar, the cornstarch, Shaoxing wine, salt, and white pepper. Mix on medium-low speed for 5 minutes, or until the mixture resembles a paste that sticks to the sides of the bowl. (Alternatively, mix vigorously in one direction with a pair of chopsticks by hand for 10 to 15 minutes until you get the same result.)\n
    </span><span style="color:#323232;">Scrape down the sides of the bowl, add the shrimp, and beat on low speed for 2 minutes. Increase the speed to medium and beat until the shrimp is well incorporated into the pork, another 2 minutes. (If mixing by hand, roughly chop the shrimp, add them to the pork, and mix in one direction for 10 minutes.)\n
    </span><span style="color:#323232;">Add the chopped mushrooms, the neutral oil, oyster sauce, and sesame oil. Mix on medium speed for 1 minute (or by hand for 2 to 3 minutes).\n
    </span>\n
    ```\n
    \n
    Assemble the siu mai:\n
    \n
    ```\n
    \n
    <span style="color:#323232;">Line a bamboo steamer with perforated parchment paper, damp cheesecloth, or thin cabbage leaves. Take one wrapper and place a tablespoon of filling in the middle. Squeeze the sides of the wrapper up around the edges of the filling to create an open-topped pocket. Use a butter knife to continue filling the wrapper until it’s stuffed to the top with filling, and then scrape the top flat. If using square wrappers, fold over any excess wrapper and squeeze the wrappers to the sides of the siu mai.\n
    </span><span style="color:#323232;">Continue until you’ve assembled all the siu mai, transferring them to the lined steamer basket as you go, placed 1 inch apart. (Place any siu mai that don’t fit in the steamer on a parchment-lined plate or sheet pan to cook in later batches or freeze.) Top the center of each siu mai with a small amount of the minced carrot.\n
    </span>\n
    ```\n
    \n
    Steam:\n
    \n
    ```\n
    \n
    <span style="color:#323232;">Fill a wok with enough water to submerge the bottom rim of your bamboo steamer by ½ inch (you may need to add more boiling water during steaming to keep the water at this level). Bring the water to a simmer over medium-high heat. Place the covered steamer in the wok and steam each batch over medium heat for 9 minutes. Serve with the chili oil or chili garlic sauce.\n
    </span>\n
    ```\n
    \n
    Notes\n
    \n
    ```\n
    \n
    <span style="color:#323232;">Recipe makes about 2 dozen siu mai. Nutrition info is for one serving, or about 3 siu mai. Nutrition info does not include chili garlic sauce or chili oil condiment.\n
    </span>\n
    ```
    """
  +type: "link"
  +lang: "en"
  +isOc: false
  +hasEmbed: false
  +commentCount: 2
  +favouriteCount: 35
  +score: 0
  +isAdult: false
  +sticky: false
  +lastActive: DateTime @1698866399 {#1828
    date: 2023-11-01 20:19:59.0 +01:00
  }
  +ip: null
  +adaAmount: 0
  +tags: null
  +mentions: null
  +comments: Doctrine\ORM\PersistentCollection {#1408 …}
  +votes: Doctrine\ORM\PersistentCollection {#1957 …}
  +reports: Doctrine\ORM\PersistentCollection {#1972 …}
  +favourites: Doctrine\ORM\PersistentCollection {#1394 …}
  +notifications: Doctrine\ORM\PersistentCollection {#2436 …}
  +badges: Doctrine\ORM\PersistentCollection {#2166 …}
  +children: []
  -id: 8894
  -titleTs: "'mai':3,5 'recip':1 'shu':4 'siu':2"
  -bodyTs: "'-2':12 '1':11,38,42,45,49,57,61,161,357,481 '1/2':14,65 '1/4':52 '1/8':31 '10':272,338 '15':178,274 '2':35,92,119,171,298,317,363,602 '24':74 '3':5,365,614 '4':26 '5':241 '8':18 '9':587 'add':150,218,289,327,340,548 'altern':258 'amount':521 'anoth':316 'apart':483 'around':404 'asid':176 'assembl':70,367,465 'attach':208 'away':135 'bake':33,167 'bamboo':373,540 'basket':476 'batch':508,582 'beat':293,306 'boil':550 'bottom':536 'bowl':156,199,213,257,288 'bring':561 'butter':419 'cabbag':383 'carrot':97,525 'center':513 'cheesecloth':380 'chili':98,102,592,595,622,626 'chop':142,324,342 'chopstick':268 'clear':194 'coland':186 'condiment':628 'continu':422,461 'cook':505 'cornstarch':44,227 'cover':574 'creat':411 'cup':15,149 'damp':379 'devein':22 'direct':263,336 'divid':30 'dozen':603 'drain':195 'dri':7 'dumpl':81 'edg':406 'enough':531 'excess':128,448 'fill':4,109,393,409,423,434,527 'fine':95,141 'fit':204,491 'flat':440 'fold':445 'freez':510 'fulli':124 'garlic':99,596,623 'get':278 'go':479 'ground':40,220 'hand':217,270,322,361 'heat':571,585 'high':570 'hong':77,86 'hong-kong-styl':76,85 'hot':16,116 'hour':120 'inch':482,543 'includ':621 'incorpor':312 'increas':300 'info':607,618 'ingredi':1 'instruct':106 'keep':555 'knife':420 'kong':78,87 'larg':13,212 'later':507 'leav':384 'level':560 'line':371,474,499 'low':238,295 'mai':73,370,460,469,487,517,605,616 'make':107,600 'may':545 'meanwhil':196 'medium':155,237,304,354,569,584 'medium-high':568 'medium-low':236 'middl':396 'minc':96,524 'minut':179,242,275,299,318,339,358,366,588 'mix':215,234,259,320,333,352 'mixer':203 'mixtur':246 'mushroom':9,113,133,144,343 'need':546 'neutral':59,345 'note':598 'nutrit':606,617 'oil':60,68,103,346,351,593,627 'one':262,335,386,610 'open':414 'open-top':413 'ounc':19 'overnight':122 'oyster':63,347 'paddl':207 'pair':266 'pan':503 'paper':378 'parchment':377,498 'parchment-lin':497 'past':249 'peel':20 'pepper':55,233 'perfor':376 'place':389,480,484,572 'plate':500 'pocket':416 'pork':41,221,315,331 'pound':39 'powder':56 'recip':599 'rehydr':125 'remain':223 'resembl':247 'result':281 'rim':537 'rins':181 'rough':323 'round':80 'run':188,193 'salt':51,230 'sauc':64,100,348,597,624 'scrape':282,437 'serv':105,589,611 'sesam':67,350 'set':175 'shaox':47,228 'sheet':502 'shiitak':8,112 'shrimp':23,152,183,291,309,326 'side':254,285,399,456 'simmer':566 'siu':72,369,459,468,486,516,604,615 'size':25 'small':6,520 'soak':110 'soda':34,168 'speed':239,296,302,355 'squar':89,443 'squeez':126,397,451 'stand':202 'steam':526,553,580 'steamer':374,475,494,541,575 'stem':138 'stick':251 'stuf':429 'style':79,88 'submerg':534 'sugar':29,165,225 'tablespoon':36,43,46,58,62,93,172,224,391 'take':385 'teaspoon':27,28,32,50,53,66,162 'thin':75,84,382 'top':415,432,439,511 'toss':158 'tough':137 'transfer':470 'trim':134 'use':417,442 've':464 'vigor':260 'water':17,37,117,129,174,189,192,532,551,557,563 'well':311 'white':54,232 'wine':48,229 'wok':529,578 'wonton':90 'wrapper':82,91,387,402,425,444,449,453"
  +cross: false
  +upVotes: 0
  +downVotes: 0
  +ranking: 1698916975
  +visibility: "visible             "
  +apId: "https://lemmy.world/post/7629436"
  +editedAt: null
  +createdAt: DateTimeImmutable @1698830575 {#2414
    date: 2023-11-01 10:22:55.0 +01:00
  }
}
"App\Security\Voter\UserVoter"
App\Entity\Entry {#2399
  +user: Proxies\__CG__\App\Entity\User {#1966 …}
  +magazine: App\Entity\Magazine {#262
    +icon: Proxies\__CG__\App\Entity\Image {#242 …}
    +name: "cooking@lemmy.world"
    +title: "cooking"
    +description: """
      ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
      \n
      Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
      ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
      \n
      Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
      \n
      ---\n
      \n
      **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
      \n
      We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
      \n
      ### TAGS:\n
      \n
      - [QUESTION] - For questions about cooking.\n
      - [RECIPE} - Share a recipe of your own, or link one.\n
      - [MEME] - Food related meme or funny post.\n
      - [DISCUSSION] - For general culinary discussion.\n
      - [TIP] - Helpful cooking tips.\n
      \n
      ### FORMAT:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
      </span>\n
      ```\n
      \n
      ---\n
      \n
      ### Other Cooking Communities:\n
      \n
      [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
      \n
      [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
      \n
      [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
      \n
      [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
      \n
      ---\n
      \n
      While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
      \n
      1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
      2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
      3. Spam, self promotion, trolling, and bots are not allowed\n
      4. Shitposts and memes are allowed until they prove to be a problem.\n
      \n
      Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
      """
    +rules: null
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    +customCss: null
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  +domain: Proxies\__CG__\App\Entity\Domain {#1899 …}
  +slug: "RECIPE-Siu-Mai-Shu-Mai"
  +title: "[RECIPE] Siu Mai (Shu Mai)"
  +url: "https://thewoksoflife.com/siu-mai/"
  +body: """
    Ingredients For the filling:\n
    \n
    ```\n
    \n
    <span style="color:#323232;">3 small dried shiitake mushrooms (or 1-2 large)\n
    </span><span style="color:#323232;">1/2 cup hot water\n
    </span><span style="color:#323232;">8 ounces peeled and deveined shrimp (any size)\n
    </span><span style="color:#323232;">4 teaspoon teaspoons sugar (divided)\n
    </span><span style="color:#323232;">1/8 teaspoon baking soda\n
    </span><span style="color:#323232;">2 tablespoons water\n
    </span><span style="color:#323232;">1 pound ground pork\n
    </span><span style="color:#323232;">1 tablespoon cornstarch\n
    </span><span style="color:#323232;">1 tablespoon Shaoxing wine\n
    </span><span style="color:#323232;">1 teaspoon salt\n
    </span><span style="color:#323232;">1/4 teaspoon white pepper powder\n
    </span><span style="color:#323232;">1 tablespoon neutral oil\n
    </span><span style="color:#323232;">1 tablespoon oyster sauce\n
    </span><span style="color:#323232;">1/2 teaspoon sesame oil\n
    </span>\n
    ```\n
    \n
    For assembling the siu mai:\n
    \n
    ```\n
    \n
    <span style="color:#323232;">24 thin Hong-Kong-style round dumpling wrappers (or thin Hong-Kong-style square wonton wrappers)\n
    </span><span style="color:#323232;">2 tablespoons very finely minced carrot\n
    </span><span style="color:#323232;">chili garlic sauce or chili oil (for serving)\n
    </span>\n
    ```\n
    \n
    Instructions\n
    \n
    Make the filling:\n
    \n
    ```\n
    \n
    <span style="color:#323232;">Soak the shiitake mushrooms in the hot water for 2 hours (or overnight) until fully rehydrated. Squeeze any excess water out of the mushrooms. Trim away any tough stems, and very finely chop the mushrooms—you should have about ¼ cup.\n
    </span><span style="color:#323232;">Add the shrimp to a medium bowl, and toss them with 1 teaspoon of the sugar, the baking soda, and the 2 tablespoons of water. Set aside for 15 minutes, then rinse the shrimp in a colander under running water until the water runs clear. Drain.\n
    </span><span style="color:#323232;">Meanwhile, to the bowl of a stand mixer fitted with the paddle attachment (or just a large bowl, if mixing by hand), add the ground pork, the remaining tablespoon sugar, the cornstarch, Shaoxing wine, salt, and white pepper. Mix on medium-low speed for 5 minutes, or until the mixture resembles a paste that sticks to the sides of the bowl. (Alternatively, mix vigorously in one direction with a pair of chopsticks by hand for 10 to 15 minutes until you get the same result.)\n
    </span><span style="color:#323232;">Scrape down the sides of the bowl, add the shrimp, and beat on low speed for 2 minutes. Increase the speed to medium and beat until the shrimp is well incorporated into the pork, another 2 minutes. (If mixing by hand, roughly chop the shrimp, add them to the pork, and mix in one direction for 10 minutes.)\n
    </span><span style="color:#323232;">Add the chopped mushrooms, the neutral oil, oyster sauce, and sesame oil. Mix on medium speed for 1 minute (or by hand for 2 to 3 minutes).\n
    </span>\n
    ```\n
    \n
    Assemble the siu mai:\n
    \n
    ```\n
    \n
    <span style="color:#323232;">Line a bamboo steamer with perforated parchment paper, damp cheesecloth, or thin cabbage leaves. Take one wrapper and place a tablespoon of filling in the middle. Squeeze the sides of the wrapper up around the edges of the filling to create an open-topped pocket. Use a butter knife to continue filling the wrapper until it’s stuffed to the top with filling, and then scrape the top flat. If using square wrappers, fold over any excess wrapper and squeeze the wrappers to the sides of the siu mai.\n
    </span><span style="color:#323232;">Continue until you’ve assembled all the siu mai, transferring them to the lined steamer basket as you go, placed 1 inch apart. (Place any siu mai that don’t fit in the steamer on a parchment-lined plate or sheet pan to cook in later batches or freeze.) Top the center of each siu mai with a small amount of the minced carrot.\n
    </span>\n
    ```\n
    \n
    Steam:\n
    \n
    ```\n
    \n
    <span style="color:#323232;">Fill a wok with enough water to submerge the bottom rim of your bamboo steamer by ½ inch (you may need to add more boiling water during steaming to keep the water at this level). Bring the water to a simmer over medium-high heat. Place the covered steamer in the wok and steam each batch over medium heat for 9 minutes. Serve with the chili oil or chili garlic sauce.\n
    </span>\n
    ```\n
    \n
    Notes\n
    \n
    ```\n
    \n
    <span style="color:#323232;">Recipe makes about 2 dozen siu mai. Nutrition info is for one serving, or about 3 siu mai. Nutrition info does not include chili garlic sauce or chili oil condiment.\n
    </span>\n
    ```
    """
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      ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
      \n
      Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
      ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
      \n
      Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
      \n
      ---\n
      \n
      **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
      \n
      We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
      \n
      ### TAGS:\n
      \n
      - [QUESTION] - For questions about cooking.\n
      - [RECIPE} - Share a recipe of your own, or link one.\n
      - [MEME] - Food related meme or funny post.\n
      - [DISCUSSION] - For general culinary discussion.\n
      - [TIP] - Helpful cooking tips.\n
      \n
      ### FORMAT:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
      </span>\n
      ```\n
      \n
      ---\n
      \n
      ### Other Cooking Communities:\n
      \n
      [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
      \n
      [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
      \n
      [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
      \n
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      \n
      ---\n
      \n
      While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
      \n
      1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
      2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
      3. Spam, self promotion, trolling, and bots are not allowed\n
      4. Shitposts and memes are allowed until they prove to be a problem.\n
      \n
      Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
      """
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  +title: "[RECIPE] Siu Mai (Shu Mai)"
  +url: "https://thewoksoflife.com/siu-mai/"
  +body: """
    Ingredients For the filling:\n
    \n
    ```\n
    \n
    <span style="color:#323232;">3 small dried shiitake mushrooms (or 1-2 large)\n
    </span><span style="color:#323232;">1/2 cup hot water\n
    </span><span style="color:#323232;">8 ounces peeled and deveined shrimp (any size)\n
    </span><span style="color:#323232;">4 teaspoon teaspoons sugar (divided)\n
    </span><span style="color:#323232;">1/8 teaspoon baking soda\n
    </span><span style="color:#323232;">2 tablespoons water\n
    </span><span style="color:#323232;">1 pound ground pork\n
    </span><span style="color:#323232;">1 tablespoon cornstarch\n
    </span><span style="color:#323232;">1 tablespoon Shaoxing wine\n
    </span><span style="color:#323232;">1 teaspoon salt\n
    </span><span style="color:#323232;">1/4 teaspoon white pepper powder\n
    </span><span style="color:#323232;">1 tablespoon neutral oil\n
    </span><span style="color:#323232;">1 tablespoon oyster sauce\n
    </span><span style="color:#323232;">1/2 teaspoon sesame oil\n
    </span>\n
    ```\n
    \n
    For assembling the siu mai:\n
    \n
    ```\n
    \n
    <span style="color:#323232;">24 thin Hong-Kong-style round dumpling wrappers (or thin Hong-Kong-style square wonton wrappers)\n
    </span><span style="color:#323232;">2 tablespoons very finely minced carrot\n
    </span><span style="color:#323232;">chili garlic sauce or chili oil (for serving)\n
    </span>\n
    ```\n
    \n
    Instructions\n
    \n
    Make the filling:\n
    \n
    ```\n
    \n
    <span style="color:#323232;">Soak the shiitake mushrooms in the hot water for 2 hours (or overnight) until fully rehydrated. Squeeze any excess water out of the mushrooms. Trim away any tough stems, and very finely chop the mushrooms—you should have about ¼ cup.\n
    </span><span style="color:#323232;">Add the shrimp to a medium bowl, and toss them with 1 teaspoon of the sugar, the baking soda, and the 2 tablespoons of water. Set aside for 15 minutes, then rinse the shrimp in a colander under running water until the water runs clear. Drain.\n
    </span><span style="color:#323232;">Meanwhile, to the bowl of a stand mixer fitted with the paddle attachment (or just a large bowl, if mixing by hand), add the ground pork, the remaining tablespoon sugar, the cornstarch, Shaoxing wine, salt, and white pepper. Mix on medium-low speed for 5 minutes, or until the mixture resembles a paste that sticks to the sides of the bowl. (Alternatively, mix vigorously in one direction with a pair of chopsticks by hand for 10 to 15 minutes until you get the same result.)\n
    </span><span style="color:#323232;">Scrape down the sides of the bowl, add the shrimp, and beat on low speed for 2 minutes. Increase the speed to medium and beat until the shrimp is well incorporated into the pork, another 2 minutes. (If mixing by hand, roughly chop the shrimp, add them to the pork, and mix in one direction for 10 minutes.)\n
    </span><span style="color:#323232;">Add the chopped mushrooms, the neutral oil, oyster sauce, and sesame oil. Mix on medium speed for 1 minute (or by hand for 2 to 3 minutes).\n
    </span>\n
    ```\n
    \n
    Assemble the siu mai:\n
    \n
    ```\n
    \n
    <span style="color:#323232;">Line a bamboo steamer with perforated parchment paper, damp cheesecloth, or thin cabbage leaves. Take one wrapper and place a tablespoon of filling in the middle. Squeeze the sides of the wrapper up around the edges of the filling to create an open-topped pocket. Use a butter knife to continue filling the wrapper until it’s stuffed to the top with filling, and then scrape the top flat. If using square wrappers, fold over any excess wrapper and squeeze the wrappers to the sides of the siu mai.\n
    </span><span style="color:#323232;">Continue until you’ve assembled all the siu mai, transferring them to the lined steamer basket as you go, placed 1 inch apart. (Place any siu mai that don’t fit in the steamer on a parchment-lined plate or sheet pan to cook in later batches or freeze.) Top the center of each siu mai with a small amount of the minced carrot.\n
    </span>\n
    ```\n
    \n
    Steam:\n
    \n
    ```\n
    \n
    <span style="color:#323232;">Fill a wok with enough water to submerge the bottom rim of your bamboo steamer by ½ inch (you may need to add more boiling water during steaming to keep the water at this level). Bring the water to a simmer over medium-high heat. Place the covered steamer in the wok and steam each batch over medium heat for 9 minutes. Serve with the chili oil or chili garlic sauce.\n
    </span>\n
    ```\n
    \n
    Notes\n
    \n
    ```\n
    \n
    <span style="color:#323232;">Recipe makes about 2 dozen siu mai. Nutrition info is for one serving, or about 3 siu mai. Nutrition info does not include chili garlic sauce or chili oil condiment.\n
    </span>\n
    ```
    """
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App\Entity\EntryComment {#4057
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    +magazine: App\Entity\Magazine {#262
      +icon: Proxies\__CG__\App\Entity\Image {#242 …}
      +name: "cooking@lemmy.world"
      +title: "cooking"
      +description: """
        ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
        \n
        Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
        ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
        \n
        Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
        \n
        ---\n
        \n
        **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
        \n
        We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
        \n
        ### TAGS:\n
        \n
        - [QUESTION] - For questions about cooking.\n
        - [RECIPE} - Share a recipe of your own, or link one.\n
        - [MEME] - Food related meme or funny post.\n
        - [DISCUSSION] - For general culinary discussion.\n
        - [TIP] - Helpful cooking tips.\n
        \n
        ### FORMAT:\n
        \n
        ```\n
        \n
        <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
        </span>\n
        ```\n
        \n
        ---\n
        \n
        ### Other Cooking Communities:\n
        \n
        [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
        \n
        [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
        \n
        [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
        \n
        [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
        \n
        ---\n
        \n
        While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
        \n
        1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
        2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
        3. Spam, self promotion, trolling, and bots are not allowed\n
        4. Shitposts and memes are allowed until they prove to be a problem.\n
        \n
        Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
        """
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    +slug: "RECIPE-Siu-Mai-Shu-Mai"
    +title: "[RECIPE] Siu Mai (Shu Mai)"
    +url: "https://thewoksoflife.com/siu-mai/"
    +body: """
      Ingredients For the filling:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">3 small dried shiitake mushrooms (or 1-2 large)\n
      </span><span style="color:#323232;">1/2 cup hot water\n
      </span><span style="color:#323232;">8 ounces peeled and deveined shrimp (any size)\n
      </span><span style="color:#323232;">4 teaspoon teaspoons sugar (divided)\n
      </span><span style="color:#323232;">1/8 teaspoon baking soda\n
      </span><span style="color:#323232;">2 tablespoons water\n
      </span><span style="color:#323232;">1 pound ground pork\n
      </span><span style="color:#323232;">1 tablespoon cornstarch\n
      </span><span style="color:#323232;">1 tablespoon Shaoxing wine\n
      </span><span style="color:#323232;">1 teaspoon salt\n
      </span><span style="color:#323232;">1/4 teaspoon white pepper powder\n
      </span><span style="color:#323232;">1 tablespoon neutral oil\n
      </span><span style="color:#323232;">1 tablespoon oyster sauce\n
      </span><span style="color:#323232;">1/2 teaspoon sesame oil\n
      </span>\n
      ```\n
      \n
      For assembling the siu mai:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">24 thin Hong-Kong-style round dumpling wrappers (or thin Hong-Kong-style square wonton wrappers)\n
      </span><span style="color:#323232;">2 tablespoons very finely minced carrot\n
      </span><span style="color:#323232;">chili garlic sauce or chili oil (for serving)\n
      </span>\n
      ```\n
      \n
      Instructions\n
      \n
      Make the filling:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">Soak the shiitake mushrooms in the hot water for 2 hours (or overnight) until fully rehydrated. Squeeze any excess water out of the mushrooms. Trim away any tough stems, and very finely chop the mushrooms—you should have about ¼ cup.\n
      </span><span style="color:#323232;">Add the shrimp to a medium bowl, and toss them with 1 teaspoon of the sugar, the baking soda, and the 2 tablespoons of water. Set aside for 15 minutes, then rinse the shrimp in a colander under running water until the water runs clear. Drain.\n
      </span><span style="color:#323232;">Meanwhile, to the bowl of a stand mixer fitted with the paddle attachment (or just a large bowl, if mixing by hand), add the ground pork, the remaining tablespoon sugar, the cornstarch, Shaoxing wine, salt, and white pepper. Mix on medium-low speed for 5 minutes, or until the mixture resembles a paste that sticks to the sides of the bowl. (Alternatively, mix vigorously in one direction with a pair of chopsticks by hand for 10 to 15 minutes until you get the same result.)\n
      </span><span style="color:#323232;">Scrape down the sides of the bowl, add the shrimp, and beat on low speed for 2 minutes. Increase the speed to medium and beat until the shrimp is well incorporated into the pork, another 2 minutes. (If mixing by hand, roughly chop the shrimp, add them to the pork, and mix in one direction for 10 minutes.)\n
      </span><span style="color:#323232;">Add the chopped mushrooms, the neutral oil, oyster sauce, and sesame oil. Mix on medium speed for 1 minute (or by hand for 2 to 3 minutes).\n
      </span>\n
      ```\n
      \n
      Assemble the siu mai:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">Line a bamboo steamer with perforated parchment paper, damp cheesecloth, or thin cabbage leaves. Take one wrapper and place a tablespoon of filling in the middle. Squeeze the sides of the wrapper up around the edges of the filling to create an open-topped pocket. Use a butter knife to continue filling the wrapper until it’s stuffed to the top with filling, and then scrape the top flat. If using square wrappers, fold over any excess wrapper and squeeze the wrappers to the sides of the siu mai.\n
      </span><span style="color:#323232;">Continue until you’ve assembled all the siu mai, transferring them to the lined steamer basket as you go, placed 1 inch apart. (Place any siu mai that don’t fit in the steamer on a parchment-lined plate or sheet pan to cook in later batches or freeze.) Top the center of each siu mai with a small amount of the minced carrot.\n
      </span>\n
      ```\n
      \n
      Steam:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">Fill a wok with enough water to submerge the bottom rim of your bamboo steamer by ½ inch (you may need to add more boiling water during steaming to keep the water at this level). Bring the water to a simmer over medium-high heat. Place the covered steamer in the wok and steam each batch over medium heat for 9 minutes. Serve with the chili oil or chili garlic sauce.\n
      </span>\n
      ```\n
      \n
      Notes\n
      \n
      ```\n
      \n
      <span style="color:#323232;">Recipe makes about 2 dozen siu mai. Nutrition info is for one serving, or about 3 siu mai. Nutrition info does not include chili garlic sauce or chili oil condiment.\n
      </span>\n
      ```
      """
    +type: "link"
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    +cross: false
    +upVotes: 0
    +downVotes: 0
    +ranking: 1698916975
    +visibility: "visible             "
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    +editedAt: null
    +createdAt: DateTimeImmutable @1698830575 {#2414
      date: 2023-11-01 10:22:55.0 +01:00
    }
  }
  +magazine: App\Entity\Magazine {#262}
  +image: null
  +parent: null
  +root: null
  +body: "For the dipping sauce, add soy sauce to the chili garlic oil, and squeeze a tiny amount of lemon juice."
  +lang: "en"
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}
"App\Security\Voter\UserVoter"
App\Entity\EntryComment {#4057
  +user: App\Entity\User {#4005 …}
  +entry: App\Entity\Entry {#2399
    +user: Proxies\__CG__\App\Entity\User {#1966 …}
    +magazine: App\Entity\Magazine {#262
      +icon: Proxies\__CG__\App\Entity\Image {#242 …}
      +name: "cooking@lemmy.world"
      +title: "cooking"
      +description: """
        ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
        \n
        Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
        ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
        \n
        Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
        \n
        ---\n
        \n
        **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
        \n
        We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
        \n
        ### TAGS:\n
        \n
        - [QUESTION] - For questions about cooking.\n
        - [RECIPE} - Share a recipe of your own, or link one.\n
        - [MEME] - Food related meme or funny post.\n
        - [DISCUSSION] - For general culinary discussion.\n
        - [TIP] - Helpful cooking tips.\n
        \n
        ### FORMAT:\n
        \n
        ```\n
        \n
        <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
        </span>\n
        ```\n
        \n
        ---\n
        \n
        ### Other Cooking Communities:\n
        \n
        [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
        \n
        [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
        \n
        [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
        \n
        [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
        \n
        ---\n
        \n
        While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
        \n
        1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
        2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
        3. Spam, self promotion, trolling, and bots are not allowed\n
        4. Shitposts and memes are allowed until they prove to be a problem.\n
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    +domain: Proxies\__CG__\App\Entity\Domain {#1899 …}
    +slug: "RECIPE-Siu-Mai-Shu-Mai"
    +title: "[RECIPE] Siu Mai (Shu Mai)"
    +url: "https://thewoksoflife.com/siu-mai/"
    +body: """
      Ingredients For the filling:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">3 small dried shiitake mushrooms (or 1-2 large)\n
      </span><span style="color:#323232;">1/2 cup hot water\n
      </span><span style="color:#323232;">8 ounces peeled and deveined shrimp (any size)\n
      </span><span style="color:#323232;">4 teaspoon teaspoons sugar (divided)\n
      </span><span style="color:#323232;">1/8 teaspoon baking soda\n
      </span><span style="color:#323232;">2 tablespoons water\n
      </span><span style="color:#323232;">1 pound ground pork\n
      </span><span style="color:#323232;">1 tablespoon cornstarch\n
      </span><span style="color:#323232;">1 tablespoon Shaoxing wine\n
      </span><span style="color:#323232;">1 teaspoon salt\n
      </span><span style="color:#323232;">1/4 teaspoon white pepper powder\n
      </span><span style="color:#323232;">1 tablespoon neutral oil\n
      </span><span style="color:#323232;">1 tablespoon oyster sauce\n
      </span><span style="color:#323232;">1/2 teaspoon sesame oil\n
      </span>\n
      ```\n
      \n
      For assembling the siu mai:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">24 thin Hong-Kong-style round dumpling wrappers (or thin Hong-Kong-style square wonton wrappers)\n
      </span><span style="color:#323232;">2 tablespoons very finely minced carrot\n
      </span><span style="color:#323232;">chili garlic sauce or chili oil (for serving)\n
      </span>\n
      ```\n
      \n
      Instructions\n
      \n
      Make the filling:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">Soak the shiitake mushrooms in the hot water for 2 hours (or overnight) until fully rehydrated. Squeeze any excess water out of the mushrooms. Trim away any tough stems, and very finely chop the mushrooms—you should have about ¼ cup.\n
      </span><span style="color:#323232;">Add the shrimp to a medium bowl, and toss them with 1 teaspoon of the sugar, the baking soda, and the 2 tablespoons of water. Set aside for 15 minutes, then rinse the shrimp in a colander under running water until the water runs clear. Drain.\n
      </span><span style="color:#323232;">Meanwhile, to the bowl of a stand mixer fitted with the paddle attachment (or just a large bowl, if mixing by hand), add the ground pork, the remaining tablespoon sugar, the cornstarch, Shaoxing wine, salt, and white pepper. Mix on medium-low speed for 5 minutes, or until the mixture resembles a paste that sticks to the sides of the bowl. (Alternatively, mix vigorously in one direction with a pair of chopsticks by hand for 10 to 15 minutes until you get the same result.)\n
      </span><span style="color:#323232;">Scrape down the sides of the bowl, add the shrimp, and beat on low speed for 2 minutes. Increase the speed to medium and beat until the shrimp is well incorporated into the pork, another 2 minutes. (If mixing by hand, roughly chop the shrimp, add them to the pork, and mix in one direction for 10 minutes.)\n
      </span><span style="color:#323232;">Add the chopped mushrooms, the neutral oil, oyster sauce, and sesame oil. Mix on medium speed for 1 minute (or by hand for 2 to 3 minutes).\n
      </span>\n
      ```\n
      \n
      Assemble the siu mai:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">Line a bamboo steamer with perforated parchment paper, damp cheesecloth, or thin cabbage leaves. Take one wrapper and place a tablespoon of filling in the middle. Squeeze the sides of the wrapper up around the edges of the filling to create an open-topped pocket. Use a butter knife to continue filling the wrapper until it’s stuffed to the top with filling, and then scrape the top flat. If using square wrappers, fold over any excess wrapper and squeeze the wrappers to the sides of the siu mai.\n
      </span><span style="color:#323232;">Continue until you’ve assembled all the siu mai, transferring them to the lined steamer basket as you go, placed 1 inch apart. (Place any siu mai that don’t fit in the steamer on a parchment-lined plate or sheet pan to cook in later batches or freeze.) Top the center of each siu mai with a small amount of the minced carrot.\n
      </span>\n
      ```\n
      \n
      Steam:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">Fill a wok with enough water to submerge the bottom rim of your bamboo steamer by ½ inch (you may need to add more boiling water during steaming to keep the water at this level). Bring the water to a simmer over medium-high heat. Place the covered steamer in the wok and steam each batch over medium heat for 9 minutes. Serve with the chili oil or chili garlic sauce.\n
      </span>\n
      ```\n
      \n
      Notes\n
      \n
      ```\n
      \n
      <span style="color:#323232;">Recipe makes about 2 dozen siu mai. Nutrition info is for one serving, or about 3 siu mai. Nutrition info does not include chili garlic sauce or chili oil condiment.\n
      </span>\n
      ```
      """
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        ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
        \n
        Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
        ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
        \n
        Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
        \n
        ---\n
        \n
        **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
        \n
        We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
        \n
        ### TAGS:\n
        \n
        - [QUESTION] - For questions about cooking.\n
        - [RECIPE} - Share a recipe of your own, or link one.\n
        - [MEME] - Food related meme or funny post.\n
        - [DISCUSSION] - For general culinary discussion.\n
        - [TIP] - Helpful cooking tips.\n
        \n
        ### FORMAT:\n
        \n
        ```\n
        \n
        <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
        </span>\n
        ```\n
        \n
        ---\n
        \n
        ### Other Cooking Communities:\n
        \n
        [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
        \n
        [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
        \n
        [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
        \n
        [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
        \n
        ---\n
        \n
        While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
        \n
        1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
        2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
        3. Spam, self promotion, trolling, and bots are not allowed\n
        4. Shitposts and memes are allowed until they prove to be a problem.\n
        \n
        Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
        """
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    +slug: "RECIPE-Siu-Mai-Shu-Mai"
    +title: "[RECIPE] Siu Mai (Shu Mai)"
    +url: "https://thewoksoflife.com/siu-mai/"
    +body: """
      Ingredients For the filling:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">3 small dried shiitake mushrooms (or 1-2 large)\n
      </span><span style="color:#323232;">1/2 cup hot water\n
      </span><span style="color:#323232;">8 ounces peeled and deveined shrimp (any size)\n
      </span><span style="color:#323232;">4 teaspoon teaspoons sugar (divided)\n
      </span><span style="color:#323232;">1/8 teaspoon baking soda\n
      </span><span style="color:#323232;">2 tablespoons water\n
      </span><span style="color:#323232;">1 pound ground pork\n
      </span><span style="color:#323232;">1 tablespoon cornstarch\n
      </span><span style="color:#323232;">1 tablespoon Shaoxing wine\n
      </span><span style="color:#323232;">1 teaspoon salt\n
      </span><span style="color:#323232;">1/4 teaspoon white pepper powder\n
      </span><span style="color:#323232;">1 tablespoon neutral oil\n
      </span><span style="color:#323232;">1 tablespoon oyster sauce\n
      </span><span style="color:#323232;">1/2 teaspoon sesame oil\n
      </span>\n
      ```\n
      \n
      For assembling the siu mai:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">24 thin Hong-Kong-style round dumpling wrappers (or thin Hong-Kong-style square wonton wrappers)\n
      </span><span style="color:#323232;">2 tablespoons very finely minced carrot\n
      </span><span style="color:#323232;">chili garlic sauce or chili oil (for serving)\n
      </span>\n
      ```\n
      \n
      Instructions\n
      \n
      Make the filling:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">Soak the shiitake mushrooms in the hot water for 2 hours (or overnight) until fully rehydrated. Squeeze any excess water out of the mushrooms. Trim away any tough stems, and very finely chop the mushrooms—you should have about ¼ cup.\n
      </span><span style="color:#323232;">Add the shrimp to a medium bowl, and toss them with 1 teaspoon of the sugar, the baking soda, and the 2 tablespoons of water. Set aside for 15 minutes, then rinse the shrimp in a colander under running water until the water runs clear. Drain.\n
      </span><span style="color:#323232;">Meanwhile, to the bowl of a stand mixer fitted with the paddle attachment (or just a large bowl, if mixing by hand), add the ground pork, the remaining tablespoon sugar, the cornstarch, Shaoxing wine, salt, and white pepper. Mix on medium-low speed for 5 minutes, or until the mixture resembles a paste that sticks to the sides of the bowl. (Alternatively, mix vigorously in one direction with a pair of chopsticks by hand for 10 to 15 minutes until you get the same result.)\n
      </span><span style="color:#323232;">Scrape down the sides of the bowl, add the shrimp, and beat on low speed for 2 minutes. Increase the speed to medium and beat until the shrimp is well incorporated into the pork, another 2 minutes. (If mixing by hand, roughly chop the shrimp, add them to the pork, and mix in one direction for 10 minutes.)\n
      </span><span style="color:#323232;">Add the chopped mushrooms, the neutral oil, oyster sauce, and sesame oil. Mix on medium speed for 1 minute (or by hand for 2 to 3 minutes).\n
      </span>\n
      ```\n
      \n
      Assemble the siu mai:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">Line a bamboo steamer with perforated parchment paper, damp cheesecloth, or thin cabbage leaves. Take one wrapper and place a tablespoon of filling in the middle. Squeeze the sides of the wrapper up around the edges of the filling to create an open-topped pocket. Use a butter knife to continue filling the wrapper until it’s stuffed to the top with filling, and then scrape the top flat. If using square wrappers, fold over any excess wrapper and squeeze the wrappers to the sides of the siu mai.\n
      </span><span style="color:#323232;">Continue until you’ve assembled all the siu mai, transferring them to the lined steamer basket as you go, placed 1 inch apart. (Place any siu mai that don’t fit in the steamer on a parchment-lined plate or sheet pan to cook in later batches or freeze.) Top the center of each siu mai with a small amount of the minced carrot.\n
      </span>\n
      ```\n
      \n
      Steam:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">Fill a wok with enough water to submerge the bottom rim of your bamboo steamer by ½ inch (you may need to add more boiling water during steaming to keep the water at this level). Bring the water to a simmer over medium-high heat. Place the covered steamer in the wok and steam each batch over medium heat for 9 minutes. Serve with the chili oil or chili garlic sauce.\n
      </span>\n
      ```\n
      \n
      Notes\n
      \n
      ```\n
      \n
      <span style="color:#323232;">Recipe makes about 2 dozen siu mai. Nutrition info is for one serving, or about 3 siu mai. Nutrition info does not include chili garlic sauce or chili oil condiment.\n
      </span>\n
      ```
      """
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        ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
        \n
        Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
        ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
        \n
        Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
        \n
        ---\n
        \n
        **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
        \n
        We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
        \n
        ### TAGS:\n
        \n
        - [QUESTION] - For questions about cooking.\n
        - [RECIPE} - Share a recipe of your own, or link one.\n
        - [MEME] - Food related meme or funny post.\n
        - [DISCUSSION] - For general culinary discussion.\n
        - [TIP] - Helpful cooking tips.\n
        \n
        ### FORMAT:\n
        \n
        ```\n
        \n
        <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
        </span>\n
        ```\n
        \n
        ---\n
        \n
        ### Other Cooking Communities:\n
        \n
        [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
        \n
        [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
        \n
        [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
        \n
        [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
        \n
        ---\n
        \n
        While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
        \n
        1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
        2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
        3. Spam, self promotion, trolling, and bots are not allowed\n
        4. Shitposts and memes are allowed until they prove to be a problem.\n
        \n
        Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
        """
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    +slug: "RECIPE-Siu-Mai-Shu-Mai"
    +title: "[RECIPE] Siu Mai (Shu Mai)"
    +url: "https://thewoksoflife.com/siu-mai/"
    +body: """
      Ingredients For the filling:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">3 small dried shiitake mushrooms (or 1-2 large)\n
      </span><span style="color:#323232;">1/2 cup hot water\n
      </span><span style="color:#323232;">8 ounces peeled and deveined shrimp (any size)\n
      </span><span style="color:#323232;">4 teaspoon teaspoons sugar (divided)\n
      </span><span style="color:#323232;">1/8 teaspoon baking soda\n
      </span><span style="color:#323232;">2 tablespoons water\n
      </span><span style="color:#323232;">1 pound ground pork\n
      </span><span style="color:#323232;">1 tablespoon cornstarch\n
      </span><span style="color:#323232;">1 tablespoon Shaoxing wine\n
      </span><span style="color:#323232;">1 teaspoon salt\n
      </span><span style="color:#323232;">1/4 teaspoon white pepper powder\n
      </span><span style="color:#323232;">1 tablespoon neutral oil\n
      </span><span style="color:#323232;">1 tablespoon oyster sauce\n
      </span><span style="color:#323232;">1/2 teaspoon sesame oil\n
      </span>\n
      ```\n
      \n
      For assembling the siu mai:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">24 thin Hong-Kong-style round dumpling wrappers (or thin Hong-Kong-style square wonton wrappers)\n
      </span><span style="color:#323232;">2 tablespoons very finely minced carrot\n
      </span><span style="color:#323232;">chili garlic sauce or chili oil (for serving)\n
      </span>\n
      ```\n
      \n
      Instructions\n
      \n
      Make the filling:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">Soak the shiitake mushrooms in the hot water for 2 hours (or overnight) until fully rehydrated. Squeeze any excess water out of the mushrooms. Trim away any tough stems, and very finely chop the mushrooms—you should have about ¼ cup.\n
      </span><span style="color:#323232;">Add the shrimp to a medium bowl, and toss them with 1 teaspoon of the sugar, the baking soda, and the 2 tablespoons of water. Set aside for 15 minutes, then rinse the shrimp in a colander under running water until the water runs clear. Drain.\n
      </span><span style="color:#323232;">Meanwhile, to the bowl of a stand mixer fitted with the paddle attachment (or just a large bowl, if mixing by hand), add the ground pork, the remaining tablespoon sugar, the cornstarch, Shaoxing wine, salt, and white pepper. Mix on medium-low speed for 5 minutes, or until the mixture resembles a paste that sticks to the sides of the bowl. (Alternatively, mix vigorously in one direction with a pair of chopsticks by hand for 10 to 15 minutes until you get the same result.)\n
      </span><span style="color:#323232;">Scrape down the sides of the bowl, add the shrimp, and beat on low speed for 2 minutes. Increase the speed to medium and beat until the shrimp is well incorporated into the pork, another 2 minutes. (If mixing by hand, roughly chop the shrimp, add them to the pork, and mix in one direction for 10 minutes.)\n
      </span><span style="color:#323232;">Add the chopped mushrooms, the neutral oil, oyster sauce, and sesame oil. Mix on medium speed for 1 minute (or by hand for 2 to 3 minutes).\n
      </span>\n
      ```\n
      \n
      Assemble the siu mai:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">Line a bamboo steamer with perforated parchment paper, damp cheesecloth, or thin cabbage leaves. Take one wrapper and place a tablespoon of filling in the middle. Squeeze the sides of the wrapper up around the edges of the filling to create an open-topped pocket. Use a butter knife to continue filling the wrapper until it’s stuffed to the top with filling, and then scrape the top flat. If using square wrappers, fold over any excess wrapper and squeeze the wrappers to the sides of the siu mai.\n
      </span><span style="color:#323232;">Continue until you’ve assembled all the siu mai, transferring them to the lined steamer basket as you go, placed 1 inch apart. (Place any siu mai that don’t fit in the steamer on a parchment-lined plate or sheet pan to cook in later batches or freeze.) Top the center of each siu mai with a small amount of the minced carrot.\n
      </span>\n
      ```\n
      \n
      Steam:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">Fill a wok with enough water to submerge the bottom rim of your bamboo steamer by ½ inch (you may need to add more boiling water during steaming to keep the water at this level). Bring the water to a simmer over medium-high heat. Place the covered steamer in the wok and steam each batch over medium heat for 9 minutes. Serve with the chili oil or chili garlic sauce.\n
      </span>\n
      ```\n
      \n
      Notes\n
      \n
      ```\n
      \n
      <span style="color:#323232;">Recipe makes about 2 dozen siu mai. Nutrition info is for one serving, or about 3 siu mai. Nutrition info does not include chili garlic sauce or chili oil condiment.\n
      </span>\n
      ```
      """
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      +title: "cooking"
      +description: """
        ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
        \n
        Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
        ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
        \n
        Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
        \n
        ---\n
        \n
        **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
        \n
        We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
        \n
        ### TAGS:\n
        \n
        - [QUESTION] - For questions about cooking.\n
        - [RECIPE} - Share a recipe of your own, or link one.\n
        - [MEME] - Food related meme or funny post.\n
        - [DISCUSSION] - For general culinary discussion.\n
        - [TIP] - Helpful cooking tips.\n
        \n
        ### FORMAT:\n
        \n
        ```\n
        \n
        <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
        </span>\n
        ```\n
        \n
        ---\n
        \n
        ### Other Cooking Communities:\n
        \n
        [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
        \n
        [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
        \n
        [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
        \n
        [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
        \n
        ---\n
        \n
        While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
        \n
        1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
        2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
        3. Spam, self promotion, trolling, and bots are not allowed\n
        4. Shitposts and memes are allowed until they prove to be a problem.\n
        \n
        Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
        """
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    +title: "[RECIPE] Siu Mai (Shu Mai)"
    +url: "https://thewoksoflife.com/siu-mai/"
    +body: """
      Ingredients For the filling:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">3 small dried shiitake mushrooms (or 1-2 large)\n
      </span><span style="color:#323232;">1/2 cup hot water\n
      </span><span style="color:#323232;">8 ounces peeled and deveined shrimp (any size)\n
      </span><span style="color:#323232;">4 teaspoon teaspoons sugar (divided)\n
      </span><span style="color:#323232;">1/8 teaspoon baking soda\n
      </span><span style="color:#323232;">2 tablespoons water\n
      </span><span style="color:#323232;">1 pound ground pork\n
      </span><span style="color:#323232;">1 tablespoon cornstarch\n
      </span><span style="color:#323232;">1 tablespoon Shaoxing wine\n
      </span><span style="color:#323232;">1 teaspoon salt\n
      </span><span style="color:#323232;">1/4 teaspoon white pepper powder\n
      </span><span style="color:#323232;">1 tablespoon neutral oil\n
      </span><span style="color:#323232;">1 tablespoon oyster sauce\n
      </span><span style="color:#323232;">1/2 teaspoon sesame oil\n
      </span>\n
      ```\n
      \n
      For assembling the siu mai:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">24 thin Hong-Kong-style round dumpling wrappers (or thin Hong-Kong-style square wonton wrappers)\n
      </span><span style="color:#323232;">2 tablespoons very finely minced carrot\n
      </span><span style="color:#323232;">chili garlic sauce or chili oil (for serving)\n
      </span>\n
      ```\n
      \n
      Instructions\n
      \n
      Make the filling:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">Soak the shiitake mushrooms in the hot water for 2 hours (or overnight) until fully rehydrated. Squeeze any excess water out of the mushrooms. Trim away any tough stems, and very finely chop the mushrooms—you should have about ¼ cup.\n
      </span><span style="color:#323232;">Add the shrimp to a medium bowl, and toss them with 1 teaspoon of the sugar, the baking soda, and the 2 tablespoons of water. Set aside for 15 minutes, then rinse the shrimp in a colander under running water until the water runs clear. Drain.\n
      </span><span style="color:#323232;">Meanwhile, to the bowl of a stand mixer fitted with the paddle attachment (or just a large bowl, if mixing by hand), add the ground pork, the remaining tablespoon sugar, the cornstarch, Shaoxing wine, salt, and white pepper. Mix on medium-low speed for 5 minutes, or until the mixture resembles a paste that sticks to the sides of the bowl. (Alternatively, mix vigorously in one direction with a pair of chopsticks by hand for 10 to 15 minutes until you get the same result.)\n
      </span><span style="color:#323232;">Scrape down the sides of the bowl, add the shrimp, and beat on low speed for 2 minutes. Increase the speed to medium and beat until the shrimp is well incorporated into the pork, another 2 minutes. (If mixing by hand, roughly chop the shrimp, add them to the pork, and mix in one direction for 10 minutes.)\n
      </span><span style="color:#323232;">Add the chopped mushrooms, the neutral oil, oyster sauce, and sesame oil. Mix on medium speed for 1 minute (or by hand for 2 to 3 minutes).\n
      </span>\n
      ```\n
      \n
      Assemble the siu mai:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">Line a bamboo steamer with perforated parchment paper, damp cheesecloth, or thin cabbage leaves. Take one wrapper and place a tablespoon of filling in the middle. Squeeze the sides of the wrapper up around the edges of the filling to create an open-topped pocket. Use a butter knife to continue filling the wrapper until it’s stuffed to the top with filling, and then scrape the top flat. If using square wrappers, fold over any excess wrapper and squeeze the wrappers to the sides of the siu mai.\n
      </span><span style="color:#323232;">Continue until you’ve assembled all the siu mai, transferring them to the lined steamer basket as you go, placed 1 inch apart. (Place any siu mai that don’t fit in the steamer on a parchment-lined plate or sheet pan to cook in later batches or freeze.) Top the center of each siu mai with a small amount of the minced carrot.\n
      </span>\n
      ```\n
      \n
      Steam:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">Fill a wok with enough water to submerge the bottom rim of your bamboo steamer by ½ inch (you may need to add more boiling water during steaming to keep the water at this level). Bring the water to a simmer over medium-high heat. Place the covered steamer in the wok and steam each batch over medium heat for 9 minutes. Serve with the chili oil or chili garlic sauce.\n
      </span>\n
      ```\n
      \n
      Notes\n
      \n
      ```\n
      \n
      <span style="color:#323232;">Recipe makes about 2 dozen siu mai. Nutrition info is for one serving, or about 3 siu mai. Nutrition info does not include chili garlic sauce or chili oil condiment.\n
      </span>\n
      ```
      """
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"App\Security\Voter\UserVoter"
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      +name: "cooking@lemmy.world"
      +title: "cooking"
      +description: """
        ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
        \n
        Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
        ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
        \n
        Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
        \n
        ---\n
        \n
        **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
        \n
        We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
        \n
        ### TAGS:\n
        \n
        - [QUESTION] - For questions about cooking.\n
        - [RECIPE} - Share a recipe of your own, or link one.\n
        - [MEME] - Food related meme or funny post.\n
        - [DISCUSSION] - For general culinary discussion.\n
        - [TIP] - Helpful cooking tips.\n
        \n
        ### FORMAT:\n
        \n
        ```\n
        \n
        <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
        </span>\n
        ```\n
        \n
        ---\n
        \n
        ### Other Cooking Communities:\n
        \n
        [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
        \n
        [!foodporn@lemmy.world](https://lemmy.world/c/foodporn) - Showcasing your best culinary creations.\n
        \n
        [!sousvide@lemmy.world](https://lemmy.world/c/sousvide) - All things sous vide precision cooking.\n
        \n
        [!koreanfood@lemmy.world](https://lemmy.world/c/koreanfood) - Celebrating Korean cuisine!\n
        \n
        ---\n
        \n
        While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
        \n
        1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
        2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
        3. Spam, self promotion, trolling, and bots are not allowed\n
        4. Shitposts and memes are allowed until they prove to be a problem.\n
        \n
        Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
        """
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    +domain: Proxies\__CG__\App\Entity\Domain {#1899 …}
    +slug: "RECIPE-Siu-Mai-Shu-Mai"
    +title: "[RECIPE] Siu Mai (Shu Mai)"
    +url: "https://thewoksoflife.com/siu-mai/"
    +body: """
      Ingredients For the filling:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">3 small dried shiitake mushrooms (or 1-2 large)\n
      </span><span style="color:#323232;">1/2 cup hot water\n
      </span><span style="color:#323232;">8 ounces peeled and deveined shrimp (any size)\n
      </span><span style="color:#323232;">4 teaspoon teaspoons sugar (divided)\n
      </span><span style="color:#323232;">1/8 teaspoon baking soda\n
      </span><span style="color:#323232;">2 tablespoons water\n
      </span><span style="color:#323232;">1 pound ground pork\n
      </span><span style="color:#323232;">1 tablespoon cornstarch\n
      </span><span style="color:#323232;">1 tablespoon Shaoxing wine\n
      </span><span style="color:#323232;">1 teaspoon salt\n
      </span><span style="color:#323232;">1/4 teaspoon white pepper powder\n
      </span><span style="color:#323232;">1 tablespoon neutral oil\n
      </span><span style="color:#323232;">1 tablespoon oyster sauce\n
      </span><span style="color:#323232;">1/2 teaspoon sesame oil\n
      </span>\n
      ```\n
      \n
      For assembling the siu mai:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">24 thin Hong-Kong-style round dumpling wrappers (or thin Hong-Kong-style square wonton wrappers)\n
      </span><span style="color:#323232;">2 tablespoons very finely minced carrot\n
      </span><span style="color:#323232;">chili garlic sauce or chili oil (for serving)\n
      </span>\n
      ```\n
      \n
      Instructions\n
      \n
      Make the filling:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">Soak the shiitake mushrooms in the hot water for 2 hours (or overnight) until fully rehydrated. Squeeze any excess water out of the mushrooms. Trim away any tough stems, and very finely chop the mushrooms—you should have about ¼ cup.\n
      </span><span style="color:#323232;">Add the shrimp to a medium bowl, and toss them with 1 teaspoon of the sugar, the baking soda, and the 2 tablespoons of water. Set aside for 15 minutes, then rinse the shrimp in a colander under running water until the water runs clear. Drain.\n
      </span><span style="color:#323232;">Meanwhile, to the bowl of a stand mixer fitted with the paddle attachment (or just a large bowl, if mixing by hand), add the ground pork, the remaining tablespoon sugar, the cornstarch, Shaoxing wine, salt, and white pepper. Mix on medium-low speed for 5 minutes, or until the mixture resembles a paste that sticks to the sides of the bowl. (Alternatively, mix vigorously in one direction with a pair of chopsticks by hand for 10 to 15 minutes until you get the same result.)\n
      </span><span style="color:#323232;">Scrape down the sides of the bowl, add the shrimp, and beat on low speed for 2 minutes. Increase the speed to medium and beat until the shrimp is well incorporated into the pork, another 2 minutes. (If mixing by hand, roughly chop the shrimp, add them to the pork, and mix in one direction for 10 minutes.)\n
      </span><span style="color:#323232;">Add the chopped mushrooms, the neutral oil, oyster sauce, and sesame oil. Mix on medium speed for 1 minute (or by hand for 2 to 3 minutes).\n
      </span>\n
      ```\n
      \n
      Assemble the siu mai:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">Line a bamboo steamer with perforated parchment paper, damp cheesecloth, or thin cabbage leaves. Take one wrapper and place a tablespoon of filling in the middle. Squeeze the sides of the wrapper up around the edges of the filling to create an open-topped pocket. Use a butter knife to continue filling the wrapper until it’s stuffed to the top with filling, and then scrape the top flat. If using square wrappers, fold over any excess wrapper and squeeze the wrappers to the sides of the siu mai.\n
      </span><span style="color:#323232;">Continue until you’ve assembled all the siu mai, transferring them to the lined steamer basket as you go, placed 1 inch apart. (Place any siu mai that don’t fit in the steamer on a parchment-lined plate or sheet pan to cook in later batches or freeze.) Top the center of each siu mai with a small amount of the minced carrot.\n
      </span>\n
      ```\n
      \n
      Steam:\n
      \n
      ```\n
      \n
      <span style="color:#323232;">Fill a wok with enough water to submerge the bottom rim of your bamboo steamer by ½ inch (you may need to add more boiling water during steaming to keep the water at this level). Bring the water to a simmer over medium-high heat. Place the covered steamer in the wok and steam each batch over medium heat for 9 minutes. Serve with the chili oil or chili garlic sauce.\n
      </span>\n
      ```\n
      \n
      Notes\n
      \n
      ```\n
      \n
      <span style="color:#323232;">Recipe makes about 2 dozen siu mai. Nutrition info is for one serving, or about 3 siu mai. Nutrition info does not include chili garlic sauce or chili oil condiment.\n
      </span>\n
      ```
      """
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    +body: "For the dipping sauce, add soy sauce to the chili garlic oil, and squeeze a tiny amount of lemon juice."
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  +body: "Ooh, great tip! That sounds delicious!"
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  +title: "cooking"
  +description: """
    ![Lemmy](https://img.shields.io/lemmy/cooking%40lemmy.world?style=for-the-badge&logo=lemmy&label=Total%20Subscribers&color=cyan)\n
    \n
    Welcome to LW Cooking, a community for discussing all things related to food and cooking! We want this to be a place for members to feel safe to discuss and share everything they love about the culinary arts. Please feel free to take part and help our community grow!\n
    ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------\n
    \n
    Taken a nice photo of your creation? We highly encourage sharing with our friends over at [!foodporn@lemmy.world](https://lemmy.world/c/foodporn).\n
    \n
    ---\n
    \n
    **Posts in this community must be food/cooking related and must have one of the “tags” below in the title.**\n
    \n
    We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn’t listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren’t tagged after a time.\n
    \n
    ### TAGS:\n
    \n
    - [QUESTION] - For questions about cooking.\n
    - [RECIPE} - Share a recipe of your own, or link one.\n
    - [MEME] - Food related meme or funny post.\n
    - [DISCUSSION] - For general culinary discussion.\n
    - [TIP] - Helpful cooking tips.\n
    \n
    ### FORMAT:\n
    \n
    ```\n
    \n
    <span style="color:#323232;">[QUESTION] What are your favorite spices to use in soups?\n
    </span>\n
    ```\n
    \n
    ---\n
    \n
    ### Other Cooking Communities:\n
    \n
    [!bbq@lemmy.world](https://lemmy.world/c/bbq) - Lemmy.world’s home for BBQ.\n
    \n
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    ---\n
    \n
    While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: [legal.lemmy.world/tos/](https://legal.lemmy.world/tos/)\n
    \n
    1. Posts or comments that are homophobic, transphobic, racist, sexist, ableist, or advocating violence will be removed.\n
    2. Be civil: disagreements happen, but that doesn’t provide the right to personally insult others.\n
    3. Spam, self promotion, trolling, and bots are not allowed\n
    4. Shitposts and memes are allowed until they prove to be a problem.\n
    \n
    Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
    """
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