Hi, I’m Laura. Today, we’re going to prepare cantonese siumai (steamed s, mushroom & shrimp dim sum) recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Cantonese Siumai (Steamed s, Mushroom & Shrimp Dim Sum) Recipe
Cantonese Siumai (Steamed s, Mushroom & Shrimp Dim Sum) is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Cantonese Siumai (Steamed s, Mushroom & Shrimp Dim Sum) is something that I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can cook cantonese siumai (steamed s, mushroom & shrimp dim sum) using 11 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make Cantonese Siumai (Steamed s, Mushroom & Shrimp Dim Sum):
- Get Filling
- Prepare 100 g Minced
- Prepare 150 g Shrimp
- Prepare 2 Shiitake Mushroom
- Prepare 1 TBPS Oyster Sauce
- Take 1 TPS Sesame Oil
- Make ready 1 TPS Shaoxin Wone
- Prepare 1/2 TPS Sugar
- Prepare 1 TPS Minced Ginger
- Make ready Wrap
- Take 1 PCK Wonton Skin
Instructions to make Cantonese Siumai (Steamed s, 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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