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Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way 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 tasty. This is gonna smell and look delicious.

Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum) is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They are fine 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. For the filling: In a large bowl, combine the pork, ginger, rice wine, soy sauce, cornstarch, sesame oil, mushrooms and scallions.

To begin with this recipe, we must prepare a few components. 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. Take Filling
2. Take 100 g Minced Pork
3. Get 150 g Shrimp
4. Get 2 Shiitake Mushroom
5. Take 1 TBPS Oyster Sauce
6. Get 1 TPS Sesame Oil
7. Prepare 1 TPS Shaoxin Wone
8. Make ready 1/2 TPS Sugar
9. Prepare 1 TPS Minced Ginger
10. Take Wrap
11. Make ready 1 PCK Wonton Skin

Siu Mai (Cantonese) may also be known as Shumai is one of the favorites in dim sum carts. It is usually wrapped with pork or combined with shrimp. Siumai, one of my favorite dim sum dishes. Known around the world as Shaomai, Shumai, or Siomai. this dim sum is stuffed with pork and shrimp, and topped.

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!

Siumai, one of my favorite dim sum dishes. Known around the world as Shaomai, Shumai, or Siomai. this dim sum is stuffed with pork and shrimp, and topped. Cantonese siu mai usually filled with minced pork, shrimp, mushrooms and seasoned with Asian seasonings and then wrapped in Ground pork and shrimp are wrapped as open-faced dumplings and steamed to perfection. It's hard to resist homemade pork and. Siu Mai is the first thing you grab off the trolleys when you descend upon your favourite And now you can get your Siu Mai fix on demand!

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