Hi, I’m Marie. Today, I’m gonna show you how to make cantonese siumai (steamed s, mushroom shrimp dim sum) recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. This will be really 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 favored of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Cantonese Siumai (Steamed s, Mushroom Shrimp Dim Sum) is something that I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook cantonese siumai (steamed s, mushroom shrimp dim sum) using 11 ingredients and 16 steps. Here is how you can achieve it.
The ingredients needed to make Cantonese Siumai (Steamed s, Mushroom Shrimp Dim Sum):
- Take Filling
- Take 100 g Minced
- Prepare 150 g Shrimp
- Make ready 2 Shiitake Mushroom
- Prepare 1 TBPS Oyster Sauce
- Take 1 TPS Sesame Oil
- Take 1 TPS Shaoxin Wone
- Make ready 1/2 TPS Sugar
- Get 1 TPS Minced ger
- 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 ger
- 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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