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

Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum). 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) 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 Dumplings With Pork and Shrimp. You can cook Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum) using 11 ingredients and 16 steps. Here is how you achieve that.

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

  1. It’s of Filling.
  2. Prepare 100 g of Minced Pork.
  3. It’s 150 g of Shrimp.
  4. It’s 2 of Shiitake Mushroom.
  5. It’s 1 of TBPS Oyster Sauce.
  6. You need 1 of TPS Sesame Oil.
  7. It’s 1 of TPS Shaoxin Wone.
  8. You need 1/2 of TPS Sugar.
  9. It’s 1 of TPS Minced Ginger.
  10. You need of Wrap.
  11. It’s 1 of PCK Wonton Skin.

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. 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.

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

  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 “ok” sign with your thumb & index finger 👌🏽.
  9. Put dumpling on your “ok” 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!.

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. 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. 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.

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