Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to make a distinctive dish, cantonese siumai (steamed spork, mushroom & shrimp dim sum). It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum) is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum) is something which I have loved my entire life. They’re nice and they look fantastic.
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. Siu Mai (Cantonese) may also be known as Shumai is one of the favorites in dim sum carts.
To begin with this recipe, we have to prepare a few ingredients. You can have 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):
- Get Filling
- Prepare 100 g Minced Pork
- Get 150 g Shrimp
- Take 2 Shiitake Mushroom
- Get 1 TBPS Oyster Sauce
- Prepare 1 TPS Sesame Oil
- Make ready 1 TPS Shaoxin Wone
- Take 1/2 TPS Sugar
- Take 1 TPS Minced Ginger
- Prepare Wrap
- Get 1 PCK Wonton Skin
Dried shiitake mushrooms - sold in Asian stores and Asian aisle of some grocery stores. For the filling: In a large bowl, combine the pork, ginger, rice wine, soy sauce, cornstarch, sesame oil, mushrooms and scallions. For the dipping sauce: Meanwhile, combine the chili and soy sauces in a bowl. 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.
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!
For the dipping sauce: Meanwhile, combine the chili and soy sauces in a bowl. 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. Sprinkle with salt and pepper and mix well.
So that is going to wrap it up with this exceptional food cantonese siumai (steamed spork, mushroom & shrimp dim sum) recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
