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

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, cantonese siumai (steamed spork, mushroom & shrimp dim sum). One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum) is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum) is something that I have loved my entire life. They are nice and they look fantastic.

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. In Cantonese cuisine, it is usually served as a dim sum snack.

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 that.

The ingredients needed to make Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum):
  1. Take Filling
  2. Prepare Minced Pork
  3. Take Shrimp
  4. Prepare Shiitake Mushroom
  5. Make ready TBPS Oyster Sauce
  6. Make ready TPS Sesame Oil
  7. Prepare TPS Shaoxin Wone
  8. Prepare TPS Sugar
  9. Take TPS Minced Ginger
  10. Take Wrap
  11. Get PCK Wonton Skin

The filling consists of pork and shrimp. Other additional ingredients may include ginger, shiitake mushrooms, scallions, wood ear, and water chestnuts. Sui Mai- this Cantonese dumpling is the most popular version known in the West. Itis commonly referred to as "pork and mushroom dumpling".

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!

Sui Mai- this Cantonese dumpling is the most popular version known in the West. Itis commonly referred to as "pork and mushroom dumpling". It is round in shape and uses a thin sheet dumpling wrapper. The filling is not fully wrapped, leaving top bare, which is easier to do especially for beginners. Wash away the salt under running water until the water runs clear.

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