How to Cook Tasty Jumbo Sized Shumai (Siu Mai) Dumplings with Shrimp

Lora Caldwell
Recipe
Share on Tumblr
Share on Pinterest
Share on WhatsApp
How to Cook Tasty Jumbo Sized Shumai (Siu Mai) Dumplings with Shrimp
Page content

How to Cook Tasty Jumbo Sized Shumai (Siu Mai) Dumplings with Shrimp Delicious, fresh and tasty.

Jumbo Sized Shumai (Siu Mai) Dumplings with Shrimp. Great recipe for Jumbo Sized Shumai (Siu Mai) Dumplings with Shrimp. I wanted to make a large dish for sharing. When I made thes for the first time, I used too many ingredients and they didn't taste so great. but after several trials I settled on this simple recipe.

These Chinese steamed dumplings have a classic juicy pork and prawn filling, enclosed with wonton wrappers.

Dumplings: In a medium bowl, whisk together the egg white, sesame oil and arrowroot until frothy.

Stir in the bell pepper, carrot, peas, chives, ginger, salt, and shrimp.

You can have Jumbo Sized Shumai (Siu Mai) Dumplings with Shrimp using 11 ingredients and 5 steps. Here is how you cook it.

Ingredients of Jumbo Sized Shumai (Siu Mai) Dumplings with Shrimp

  1. It’s 200 grams of Ground pork.

  2. Prepare 50 grams of Onion.

  3. Prepare 80 grams of Peeled shrimp.

  4. It’s 1 of pack of 25 Shumai (siumai) skins.

  5. Prepare 1/2 tsp of ◎ Salt.

  6. Prepare 1 of heaping teaspoon ◎ Sugar.

  7. You need 2 tsp of ◎ Sake.

  8. Prepare 2 tsp of ◎ Oyster sauce.

  9. Prepare 1 dash of Sesame oil (optional).

  10. It’s 1 of Vinegar soy sauce or ponzu.

  11. It’s 1 of Japanese mustard.

They are perfect for a party!

If you need to make a big batch, simply double the ingredients used.

Shumai (Siu Mai - Chinese Steamed Dumpling) A Cantonese style dumpling made of pork, shrimp, and shiitake mushrooms.

This delectable P ork Siu Mai or Siomai recipe will remind you why it is one of the most favorite dim sums around the world!

Jumbo Sized Shumai (Siu Mai) Dumplings with Shrimp step by step

  1. 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..

  2. Cut the shumai skins in half and slice into 3mm stripes..

  3. 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..

  4. 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..

  5. Serve the dumplings with Japanese mustard, ponzu sauce and vinegar soy sauce..

Parchment paper liners with holes - these aid steaming and avoid having food residue stuck onto the bamboo.

The verdict: Sui Mai: Not gonna lie - these are the biggest siu mai I've seen at any dim sum place.

It was nice and hot and DELICIOUS.

Here is a list of Shumai recipes that I have reproduced it in my kitchen.

I have learned a great deal of the techniques, type of ingredients, and seasonings along the way.