Hello, I’m Clara. Today, we’re going to make jumbo sized shumai (siu mai) dumplings with shrimp recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Jumbo Sized Shumai (Siu Mai) Dumplings with Shrimp Recipe
Jumbo Sized Shumai (Siu Mai) Dumplings with Shrimp is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Jumbo Sized Shumai (Siu Mai) Dumplings with Shrimp is something which I have loved my entire life. They’re nice and they look fantastic.
To bewith this particular recipe, we must prepare a few ingredients. You can cook jumbo sized shumai (siu mai) dumplings with shrimp using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Jumbo Sized Shumai (Siu Mai) Dumplings with Shrimp:
- Prepare 200 grams Ground
- Get 50 grams Onion
- Get 80 grams Peeled shrimp
- Make ready 1 pack of 25 Shumai (siumai) skins
- Make ready 1/2 tsp ◎ Salt
- Take 1 heaping teaspoon ◎ Sugar
- Get 2 tsp ◎
- Get 2 tsp ◎ Oyster sauce
- Make ready 1 dash Sesame oil (optional)
- Prepare 1 Vinegar soy sauce or ponzu
- Take 1 Japanese mustard
Steps to make Jumbo Sized Shumai (Siu Mai) Dumplings with Shrimp:
- Mince the onion and peeled prawns finely. Put in the ◎ and the other ingredients and mix well until sticky. Leave to rest in the fridge for a while.
- Cut the shumai skins in half and slice into 3mm stripes.
- Place the cut shumai skins into a container and toss gently. Take spoonfuls of the meat-shrimp mixture, throw into the container with the cut up skins, and form into balls. Your hands will remain clean.
- Drizzle sesame oil on parchment paper (optional) and bring the water in a steamer to a boil. Place the siu mai dumplings on the parchment paper in the steamer and steam for about ten minutes.
- Serve the dumplings with Japanese mustard, ponzu sauce and vinegar soy sauce.
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