Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, pork and prawns sumai. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Siu Mai Dumplings With Pork and Shrimp. Filled with Chinese black mushrooms, pink shrimp, and green onion, the color and texture combination is complemented by the ground pork and flavorful seasonings, making a beautiful dumpling that will impress your guests and please your family. Top Tip for making Pork and Prawn Dim Sum.
Pork and prawns Sumai is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Pork and prawns Sumai is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have pork and prawns sumai using 14 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Pork and prawns Sumai:
- Take 1/2 package wonton wrappers, cut to round*
- Make ready 250 g ground pork
- Get 150 g raw prawns, deveined and finely chopped
- Get 1 tablespoon soy sauce
- Prepare 1 teaspoon grated ginger
- Make ready 2-3 shiitake mushrooms (finely chopped)
- Prepare 1 teaspoon sesame oil
- Make ready 1/2 teaspoon salt
- Take 1/4 teaspoon black pepper
- Make ready 1 egg, beaten, for egg wash
- Take Garnish: 1 cup green peas
- Get 1 pack fish eggs (optional)
- Make ready Special equipment: 1 or 2 large bamboo steamers with lid, pastry brush
- Prepare If all you have on hand is square wonton wrappers, stack about 10 together at a time, place a round cookie cutter or drinking glass on top as a guide, and slice into circles with a small knife
The filling is tasty, with a mild ginger flavor. Pounding the prawns and meat is the traditional method to make the prawns and meat mixture become firmer and springy. Wonton wrappers are stuffed with a mixture of cooked pork and prawns, seasoned with soy sauce and fresh ginger and gently simmered in chicken stock. Notes: Called 'siu mai', these are open-wrapped steamed pork and prawn dumplings that can be found in all the dim sum restaurants in Hong Kong.
Steps to make Pork and prawns Sumai:
- In a medium-sized bowl, mix together the pork, prawns, mushroom, soy sauce, ginger, sesame oil, salt, and pepper.
- Spoon a heaping teaspoon of the filling into the centre of a wonton wrapper. Lightly brush the sides of the wrapper with egg wash. Squeeze the sides up until the wrapper forms a cup, tucking in the sides and leaving the filling exposed on top. Repeat with the rest of the wrappers. Garnish with pea.
- Line 1 or 2 large bamboo steamer with parchment paper. Fit the steamer basket(s) in the wok and pour enough water into the wok until the water line is 1 inch below the bottom of the steamer. Steam the su mai for 12 to 15 minutes, until filling is firm to the touch. Serve with soy sauce, chili sauce, or chili oil.
This Chinese Pork and Noodles is affectionally known as "Chinese Bolognese". And looking at the photos, it's clear why that is. But the flavour couldn't be any different! Though your eyes might be seeing a spaghetti-type dish, the minute you take a bite, it's Chinese through and through. Press the edges tightly to seal.
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