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

Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, cantonese siumai (steamed spork, mushroom & shrimp dim sum). One of my favorites. 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 well liked of current trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum) is something which I’ve loved my entire life. They are nice and they look fantastic.

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. Dumpling Sisters - Siu Mai: Pork and Prawn Dumplings.

To begin with this particular recipe, we have to first 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 can achieve it.

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

It's hard to resist homemade pork and. 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.

Instructions 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!

Caramelized Onion, Mushroom and Bacon Quiche in a Pat-In-Pan Crust. Wild Boar Sausage with Onions, Mushrooms, and Homemade Chutney. 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.

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