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

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, cantonese siumai (steamed spork, mushroom & shrimp dim sum). One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum) is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum) is something that 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 begin with this recipe, we must prepare a few components. You can cook cantonese siumai (steamed spork, mushroom & shrimp dim sum) using 11 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum):
  1. Take Filling
  2. Take 100 g Minced Pork
  3. Take 150 g Shrimp
  4. Get 2 Shiitake Mushroom
  5. Prepare 1 TBPS Oyster Sauce
  6. Take 1 TPS Sesame Oil
  7. Make ready 1 TPS Shaoxin Wone
  8. Make ready 1/2 TPS Sugar
  9. Make ready 1 TPS Minced Ginger
  10. Prepare Wrap
  11. Make ready 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. Siu Mai is a very popular Chinese dumpling dish served "open-faced" as part of a dim sum brunch. Make sure the individual dumplings don't fall apart when steaming.

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!

Take care to lift up the sides of the wrappers. 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. For the filling: In a large bowl, combine the pork, ginger, rice wine, soy sauce, cornstarch, sesame oil, mushrooms and scallions. Sprinkle with salt and pepper and mix well.

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