Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum)
Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum)

Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, cantonese siumai (steamed spork, mushroom & shrimp dim sum). One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum) is one of the most well liked of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum) is something which I have loved my entire life.

Shumai or siu mai (η‡’θ³£) 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.

To get started with this recipe, we have to 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 cook that.

The ingredients needed to make Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum):
  1. Prepare Filling
  2. Get 100 g Minced Pork
  3. Get 150 g Shrimp
  4. Get 2 Shiitake Mushroom
  5. Take 1 TBPS Oyster Sauce
  6. Make ready 1 TPS Sesame Oil
  7. Get 1 TPS Shaoxin Wone
  8. Make ready 1/2 TPS Sugar
  9. Get 1 TPS Minced Ginger
  10. Prepare Wrap
  11. Prepare 1 PCK Wonton Skin

Cantonese siu mai usually filled with minced pork, shrimp, mushrooms and seasoned with Asian seasonings and then wrapped in Ground pork and shrimp are wrapped as open-faced dumplings and steamed to perfection. It's hard to resist homemade pork and. 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.

Steps to make Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum):
  1. Soak shrimps in salt water for 5 minutes, drain, dry, rough chop & set aside
  2. Rehydrate, rough chop shiitake mushroom & set aside
  3. Minced ginger
  4. Add all fillings into processor and blend it until it becomes pasty (EXCEPT Shrimps & Shiitake)
  5. Add in shrimp & mushroom and blend it roughly. (Do not blend it too much to retain texture and bite)
  6. Add 2 TBPS of filling on the middle of the skin
  7. Moisten the edge of skin with clean water using your index finger
  8. Gather the corners, make an β€œok” sign with your thumb & index finger πŸ‘ŒπŸ½
  9. Put dumpling on your β€œok” sign and gently tap it through
  10. Based on your own judgement, tidy any messy bits of skin
  11. You may use a metal steamer, wok or bamboo steamer (instruction is based on the bamboo steamer)
  12. Line steamer with a piece of parchment paper
  13. Put Siumai in (Do not overcrowd)
  14. Add about 2 inches of water into a wok to boil
  15. Once the water starts to boil, put bamboo steamer in, cover and cook for 8 - 10 minutes
  16. DONE!

Siumai, one of my favorite dim sum dishes. 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. Siu Mai is a very popular Chinese dumpling dish served "open-faced" as part of a dim sum brunch. Steam the dumplings the traditional way with a bamboo steamer and a wok.

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