Easiest Way to Make Ultimate Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum)

Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum)

Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to prepare a special dish, cantonese siumai (steamed spork, mushroom & shrimp dim sum). It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Great recipe for Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum). Siumai, The Queen of All Dim Sum. This dumpling consists of well-seasoned minced pork with bits of shrimp & black mushrooms that contribute to the finishing texture. #newcookschallenge Deselect All. Cantonese-style siu mai are the version that most people are familiar with.

Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum) is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Cantonese Siumai (Steamed spork, 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 have to prepare a few ingredients. You can cook 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. Get Filling
  2. Take 100 g Minced Pork
  3. Get 150 g Shrimp
  4. Get 2 Shiitake Mushroom
  5. Get 1 TBPS Oyster Sauce
  6. Get 1 TPS Sesame Oil
  7. Prepare 1 TPS Shaoxin Wone
  8. Prepare 1/2 TPS Sugar
  9. Make ready 1 TPS Minced Ginger
  10. Prepare Wrap
  11. Make ready 1 PCK Wonton Skin

Place the prawn in a colander to drain away as much water as possible. Dried shiitake mushrooms have an earthier, more intense flavour than fresh. Sold in Asian aisle of large grocery stores or Asian stores. Sub fresh finely chopped and sautéed in a bit of oil, or leave out.

Steps 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!

Sold in Asian aisle of large grocery stores or Asian stores. Sub fresh finely chopped and sautéed in a bit of oil, or leave out. To make the filling, start by mixing the pork with the sugar, white pepper, cornstarch, Shaoxing wine, light soy sauce, water, and sesame oil. Process, Siumai Wrappers: Note that if you're feeling a bit lazy, feel free to opt instead for store-bought wonton wrappers. Traditional siu mai are filled exclusively with chopped pork, though some restaurants will include shrimp in the filling.

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