Recipe: Tasty Siomay/Shumay

Recipe: Tasty Siomay/Shumay Delicious, fresh and tasty.

Siomay/Shumay. Siomay/Shumay Indonesian take on dumpling. we usually eat this with peanut sauce or chilli oil. Shumai (燒賣) are steamed pork dumplings that are perennial favorites at dim sum. In this step-by-step shumai recipe, I show you how to prepare and wrap shumai.

In addition to accompanying the Chinese diaspora, a variation of shaomai also appears in Japan (焼売, shūmai) and various. #mychinese #worldonplate Shumai is one of the most popular types of traditional Chinese dumplings.

We can use different kinds of filling ingredients such as ground pork or chicken, mushrooms, scallions, ginger, water chestnuts, bamboo shoots, etc. seasoned with garlic, soy sauce, and Chinese rice.

Once all three different fish dumplings are ready, proceed with peeling and cutting potatoes into wedges, and coring and chopping cabbage into big chunks.

You can have Siomay/Shumay using 17 ingredients and 6 steps. Here is how you cook that.

Ingredients of Siomay/Shumay

1. Prepare 300 gr of Chicken mince.

2. You need 100 gr of prawn mince.

3. Prepare 1 cans of tuna (110 gr) - no liquid.

4. It’s 7 tbsp of tapioca flour.

5. It’s 1 tbsp of all purpose flour.

6. It’s 1 of white egg.

7. You need 2-3 of spring onions slice thinly.

8. You need 3 tsp of garlic.

9. You need 1 tbsp of soya sauce.

10. Prepare 1 tbsp of oyster sauce.

11. It’s 1 tbsp of sesame sauce.

12. You need 2 tsp of knorr chicken.

13. It’s 1,5 tsp of white pepper.

14. Prepare 1 tbsp of sugar.

15. Prepare 1 tbsp of salt or to taste.

16. You need 75 gr of labusiam - optional (steam, shreeded/mashed).

17. You need of dimsum wrapper (optional).

Wash away the salt under running water until the water runs clear.

Place the prawn in a colander to drain away as much water as possible.

The other significant ingredients in the dish is the siomay (shumay/chinese dumpling) which are made from mixture of meat (usually sea fishes sometimes other kind of meat, including pork) and flour.

Since siomay are better common than baso tahu, that's why outside of Jawa Barat area "Siomay Bandung" is the popular name of this dish.

Siomay/Shumay step by step

1. Chopped prawn really small. set aside..

2. Blend mince chicken and fish till really smooth. put the white egg and really blends well. if you used labusiam, put them here now. blends well.

3. Add the tapioca and flour little by little. add the rest of the sauces, salt, sugar, knorr and white pepper. blends well. This should now make a paste, it should be easy enough to make a ball us.

4. 2 ways: first - steamed. using the wrapper (or not), put a table spoon in the middle of the wrapper, make shumay and steamed for 30 minutes.

5. Second way - boil a pan of hot water, put a splash of oil and make a ball with 2 spoons, put into the boiling water just till it has it shape and move it to the steamer. steamed for about 20-30 minutes..

6. NOTE: we can use tofu. (cut square the tofu, take out the inside, and filled with siomay) This will freeze well..

Stem and finely chop the mushrooms.

Combine the ginger, mushrooms, scallion, pork, soy sauce, rice wine.

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 w.

Just a dab of water, then fold the pastry down and it sticks perfectly.