Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, cantonese siumai (steamed spork, mushroom & shrimp dim sum). It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Siu mai is the Cantonese pronunciation. Cantonese-style siu mai are the version that most people are familiar with. They're round and the filling is wrapped in circular dumpling skins.
Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum) is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum) is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we must 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):
- Make ready Filling
- Take 100 g Minced Pork
- Prepare 150 g Shrimp
- Take 2 Shiitake Mushroom
- Make ready 1 TBPS Oyster Sauce
- Get 1 TPS Sesame Oil
- Prepare 1 TPS Shaoxin Wone
- Make ready 1/2 TPS Sugar
- Make ready 1 TPS Minced Ginger
- Get Wrap
- Make ready 1 PCK Wonton Skin
As prepared in Cantonese cuisine, siumaai is also referred to as "pork and mushroom dumpling." Its standard filling consists primarily of ground pork, small whole or chopped shrimp, Chinese black mushroom, green onion (also called scallion) and ginger with seasonings of Chinese rice. Shumai is one of the 'big three' of Dim Sum along with Har Gao (Prawn dumplings) and Char Siu Bao (barbecued pork bun). Wash away the salt under running water until the water runs clear. Place the prawn in a colander to drain away as much water as possible.
Steps to make Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum):
- Soak shrimps in salt water for 5 minutes, drain, dry, rough chop & set aside
- Rehydrate, rough chop shiitake mushroom & set aside
- Minced ginger
- Add all fillings into processor and blend it until it becomes pasty (EXCEPT Shrimps & Shiitake)
- Add in shrimp & mushroom and blend it roughly. (Do not blend it too much to retain texture and bite)
- Add 2 TBPS of filling on the middle of the skin
- Moisten the edge of skin with clean water using your index finger
- Gather the corners, make an “ok” sign with your thumb & index finger 👌🏽
- Put dumpling on your “ok” sign and gently tap it through
- Based on your own judgement, tidy any messy bits of skin
- You may use a metal steamer, wok or bamboo steamer (instruction is based on the bamboo steamer)
- Line steamer with a piece of parchment paper
- Put Siumai in (Do not overcrowd)
- Add about 2 inches of water into a wok to boil
- Once the water starts to boil, put bamboo steamer in, cover and cook for 8 - 10 minutes
- DONE!
Chop the shiitake mushrooms, ginger and scallions. Add these to a large bowl along with the pork mixture and shrimp mixture. You can also do this in a food processor, but I think mixing by hand gives it a better texture. Traditional siu mai are filled exclusively with chopped pork, though some restaurants will include shrimp in the filling. Siu mai are wrapped in a fresh pasta skin that is left open, so that the filling peeks out of the top of the dumpling when served at the table.
So that is going to wrap it up with this special food cantonese siumai (steamed spork, mushroom & shrimp dim sum) recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
