Hello everybody, it’s me, Dave, welcome to our recipe page. 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 little bit tasty. This is gonna smell and look delicious.
Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum) is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum) is something which I have loved my entire life.
To begin with this particular 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.
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The ingredients needed to make Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum):
- Make ready Filling
- Prepare 100 g Minced Pork
- Prepare 150 g Shrimp
- Make ready 2 Shiitake Mushroom
- Get 1 TBPS Oyster Sauce
- Get 1 TPS Sesame Oil
- Get 1 TPS Shaoxin Wone
- Make ready 1/2 TPS Sugar
- Get 1 TPS Minced Ginger
- Make ready Wrap
- Get 1 PCK Wonton Skin
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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!
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