Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, cantonese siumai (steamed spork, mushroom & shrimp dim sum). One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Shumai or siu mai (燒賣) are steamed pork and shrimp dumplings. Cantonese-style siu mai are the version that most people are familiar with. Other additional ingredients may include ginger, shiitake mushrooms, scallions, wood ear, and water chestnuts.
Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum) is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum) is something that I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can cook cantonese siumai (steamed spork, mushroom & shrimp dim sum) using 11 ingredients and 16 steps. Here is how you can achieve that.
The ingredients needed to make Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum):
- Get Filling
- Make ready 100 g Minced Pork
- Make ready 150 g Shrimp
- Make ready 2 Shiitake Mushroom
- Make ready 1 TBPS Oyster Sauce
- Take 1 TPS Sesame Oil
- Take 1 TPS Shaoxin Wone
- Prepare 1/2 TPS Sugar
- Prepare 1 TPS Minced Ginger
- Take Wrap
- Get 1 PCK Wonton Skin
Known around the world as Shaomai, Shumai, or Siomai. this dim sum is stuffed with pork and shrimp, and topped. Siu Mai Dumplings With Pork and Shrimp. Make sure the individual dumplings don't fall apart when steaming. Take care to lift up the sides of the wrappers and gently press them to the filling so the wrapper won't.
Steps to make Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum):
- Soak shrimps in salt water for 5 minutes, drain, dry, rough chop & set aside
- Rehydrate, rough chop shiitake mushroom & set aside
- Minced ginger
- Add all fillings into processor and blend it until it becomes pasty (EXCEPT Shrimps & Shiitake)
- Add in shrimp & mushroom and blend it roughly. (Do not blend it too much to retain texture and bite)
- Add 2 TBPS of filling on the middle of the skin
- Moisten the edge of skin with clean water using your index finger
- Gather the corners, make an “ok” sign with your thumb & index finger 👌🏽
- Put dumpling on your “ok” sign and gently tap it through
- Based on your own judgement, tidy any messy bits of skin
- You may use a metal steamer, wok or bamboo steamer (instruction is based on the bamboo steamer)
- Line steamer with a piece of parchment paper
- Put Siumai in (Do not overcrowd)
- Add about 2 inches of water into a wok to boil
- Once the water starts to boil, put bamboo steamer in, cover and cook for 8 - 10 minutes
- DONE!
Siu Mai (Cantonese) may also be known as Shumai is one of the favorites in dim sum carts. It is usually wrapped with pork or combined with shrimp. Pork siu mai are one of the "Guangdong Big Three," along with shrimp dumplings and steamed pork buns, a true staple of the original Cantonese dim sum tradition. The quality of a restaurant's siu mai says a lot about how seriously it takes its dim sum. Siu Mai. (Chinese steamed pork and shrimp dumplings).
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