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Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, cantonese siumai (steamed spork, mushroom & shrimp dim sum). It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum) is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They are nice and they look fantastic. Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum) is something which I have loved my entire life.

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.

To get started with this particular recipe, we must 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 cook it.

The ingredients needed to make Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum):

1. Take Filling
2. Get 100 g Minced Pork
3. Make ready 150 g Shrimp
4. Take 2 Shiitake Mushroom
5. Prepare 1 TBPS Oyster Sauce
6. Prepare 1 TPS Sesame Oil
7. Take 1 TPS Shaoxin Wone
8. Make ready 1/2 TPS Sugar
9. Get 1 TPS Minced Ginger
10. Make ready Wrap
11. Prepare 1 PCK Wonton Skin

Make sure the individual dumplings don't fall apart when steaming. Take care to lift up the sides of the wrappers and gently press them to the filling so the wrapper won't. Wild Boar Sausage with Onions, Mushrooms, and Homemade Chutney. Emeril's Pork Dumplings with Spicy Sauce.

Instructions to make Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum):

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!

SIO BEE/SIO BI main ingredients is minced pork (Kuching, Sarawak Popular Street Dish) SHUMAI/Siew Mai ingredients is chopped chicken Shumai/Siu Mai & is a. Siu mai, the Chinese steamed pork and shrimp dumplings, are one of the most popular items at dim sum parlors. Why this recipe works: Pork fat makes the filling incredibly juicy and flavorful. Soaking the shrimp in baking-soda water ensures they are even mroe. Siu Mai. (Chinese steamed pork and shrimp dumplings).

So that’s going to wrap this up for this special food cantonese siumai (steamed spork, mushroom & shrimp dim sum) recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!