Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, siu mai (chinese dumpling with chicken and shrimp). One of my favorites. This time, I will make it a bit tasty. This will be really 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 fix on demand with this easy to follow recipe! These Chinese steamed dumplings have a classic juicy pork and prawn filling, enclosed with wonton wrappers. Siu Mai is a very popular Chinese dumpling dish served as part of a dim sum brunch.
Siu Mai (Chinese Dumpling with Chicken and Shrimp) is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. Siu Mai (Chinese Dumpling with Chicken and Shrimp) is something that I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can have siu mai (chinese dumpling with chicken and shrimp) using 14 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Siu Mai (Chinese Dumpling with Chicken and Shrimp):
- Make ready Skin
- Take 60 grams flour
- Make ready 4 eggs
- Take Seasonings
- Make ready 2 tbsp sugar
- Make ready 2 tbsp light soy sauce
- Prepare 3 tsp salt
- Prepare 1 tsp seame oil
- Make ready 1 dash pepper
- Take 1 tbsp oyster sauce
- Take Filling
- Make ready 320 grams lean chicken
- Prepare 320 grams shrimp
- Get 5 mushrooms; soaked
Siu mai, the Chinese steamed pork and shrimp dumplings, are one of the most popular items at dim sum parlors. Once the pork, pork fat, and shrimp are together, I season with mixture with sesame oil, salt, white pepper, Shaoxing wine, and some ginger, plus a bit of cornstarch for additional binding. While shu mai (siu mai) is traditionally made with pork, I wanted to make a HALAL (pork-free) version so everyone can enjoy this amazing dumpling. The recipe is very easy, calls for ground chicken.
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
While shu mai (siu mai) is traditionally made with pork, I wanted to make a HALAL (pork-free) version so everyone can enjoy this amazing dumpling. The recipe is very easy, calls for ground chicken. All the ingredients can be easily found at regular stores and everyone can try this chicken shu mai. Shumai or siu mai (ηθ³£) are steamed pork and shrimp dumplings. In this step-by-step dumpling recipe, I show you how to prepare and wrap Japanese shumai look very similar to Cantonese siu mai.
So that’s going to wrap this up with this exceptional food siu mai (chinese dumpling with chicken and shrimp) recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
