Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, siu mai (chinese dumpling with chicken and shrimp). It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Siu Mai is the first thing you grab off the trolleys when you descend upon your favourite Yum Cha. And now you can get your Siu Mai fix on demand! These Chinese steamed dumplings are filled with a classic pork and prawn filling.
Siu Mai (Chinese Dumpling with Chicken and Shrimp) is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Siu Mai (Chinese Dumpling with Chicken and Shrimp) is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can cook siu mai (chinese dumpling with chicken and shrimp) using 14 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Siu Mai (Chinese Dumpling with Chicken and Shrimp):
- Prepare Skin
- Make ready 60 grams flour
- Take 4 eggs
- Prepare Seasonings
- Get 2 tbsp sugar
- Prepare 2 tbsp light soy sauce
- Take 3 tsp salt
- Prepare 1 tsp seame oil
- Prepare 1 dash pepper
- Prepare 1 tbsp oyster sauce
- Make ready Filling
- Get 320 grams lean chicken
- Get 320 grams shrimp
- Make ready 5 mushrooms; soaked
Siu Mai, a traditional steamed Chinese dumpling, made. This delectable P ork Siu Mai or Siomai recipe will remind you why it is one of the most favorite dim sums around the world! Remove the dumpling from the measure and repeat the process to form all of the dumplings. Line a steamer basket with cabbage to prevent sticking and steam dumplings in batches for eight to ten minutes or until cooked through.
Instructions to make Siu Mai (Chinese Dumpling with Chicken and Shrimp):
- Rinse shrimp and dry it with cloth, put the shrimp into a big plate, add salt and stir for about 2 minutes
- Carve lean chicken and mushrooms into small grains, add the stirred shrimp, light soy sauce, sugar, and oyster sauce, stir for 3 minutes, add sesame oil and pepper
- Sieve the flour to get rid of big grains, put egg in the flour, stir until a soft dough is formed
- Slice the dough to form a long roll, cut the roll into small pieces (about 45 pieces), press each piece into a thin wrapper of 4 cm diameter (this is the skin of Siu Mai)
- Hold the skin in the left hand near the tip of the fingers, spread the filling with a chopstick, roll the dough into a cylidrical form with the filling exposed at the top
- Press the filling again with a bamboo stick, put the dough in an oil-spread steam basket, steam for about 5 minutes
Transfer to a serving dish, garnish with tobiko and serve hot with dipping sauces on the side. Japanese shumai look very similar to Cantonese siu mai. Because the Cantonese pork dumplings are most commonly spelled as "shumai" in English, that is how I'll refer to them for the rest of the post. Dumpling Sisters - Siu Mai: Pork and Prawn Dumplings. Dumpling Sisters is the website managed by Amy and Julie hail from the Guangzhou, the food haven of China who grew up in New Zealand.
So that is going to wrap this up with this special food siu mai (chinese dumpling with chicken and shrimp) recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
