Recipe of Homemade Shumai (fish shrimp pork)

Shumai (fish shrimp pork)

Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, shumai (fish shrimp pork). It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Shumai is from chinese which is dumpling serve as dim sum. The original of this recipe itself is using pork. But this time, using fish as the main. Shumai (Shrimp & Pork Dumplings 燒賣).

Shumai (fish shrimp pork) is one of the most well liked of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Shumai (fish shrimp pork) is something that I’ve loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook shumai (fish shrimp pork) using 13 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Shumai (fish shrimp pork):
  1. Take 250 gr fish meat (tenggiri)
  2. Get 250 gr shrimp (skinless)
  3. Take 50 gr pork minced
  4. Prepare 1 pc egg
  5. Take 3 garlic (mince and fry)
  6. Take 2 tbs tapioca flour
  7. Take Paper
  8. Get Salt soysouce
  9. Prepare Oyster souce
  10. Get Olive oil
  11. Make ready Sesame oil
  12. Take Dumpling skin
  13. Make ready touch Carrot for final

Recipe adapted from Josh Grinker, Kings County Imperial, Brooklyn, NY. Today's recipe Shrimp & Pork Shumai shows you how to make them in your own kitchen. The wrappers for Cantonese style shrimp & pork shumai are made of unleavened, thin piece of dough that contains lye water (an alkaline solution that gives the pastry a yellow colour and springy texture). Shrimp Shumai - FMITK: From My Impossibly Tiny Kitchen.

Steps to make Shumai (fish shrimp pork):
  1. Pour all ingredient, except dumpling skin and carrot - Mix well and leave it for min 1 hour at refrigerator
  2. Form the shumai with yout hands, grab the filing and put it on the centre of dumpling skin. - With your finger, wrap it like picture
  3. Put a bit carrot at top side - And steam it for 15min
  4. Fiolaaa.. Bon appetite

The wrappers for Cantonese style shrimp & pork shumai are made of unleavened, thin piece of dough that contains lye water (an alkaline solution that gives the pastry a yellow colour and springy texture). Shrimp Shumai - FMITK: From My Impossibly Tiny Kitchen. I love me some dim sum times! Pork and Shrimp Shumai — Appetite for China. I love owning a bamboo steamer, if for no other Steamed meatball is pretty common dim sum food.

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