Recipe: Tasty 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 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. You can have Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum) using 11 ingredients and 16 steps. Here is how you cook it.

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

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

For the dipping sauce: Meanwhile, combine the chili and soy sauces in a bowl. 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 (Cantonese) may also be known as Shumai is one of the favorites in dim sum carts.

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

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!.

It is usually wrapped with pork or combined with shrimp. Siu Mai is the first thing you grab off the trolleys when you descend upon your favourite And now you can get your Siu Mai fix on demand! Dried shiitake mushrooms - sold in Asian stores and Asian aisle of some grocery stores. Siu mai, the Chinese steamed pork and shrimp dumplings, are one of the most popular items at dim sum parlors. But you don't have to go out just to Sometimes bamboo shoots, water chestnuts, or dehydrated shiitake mushrooms are diced and added to the mixture.