Easiest Way to Blends At Home Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum)

Easiest Way to Blends At Home Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum) Delicious, fresh and tasty.

Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum). This is the most well-known variety in the West, which is from the southern provinces of Guangdong and Guangxi. As prepared in Cantonese cuisine, siumaai is also referred to as "pork and mushroom dumpling." Its standard filling consists primarily of ground pork, small whole or chopped shrimp, Chinese black mushroom, green onion (also called scallion) and ginger with seasonings of Chinese rice. Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum) Great recipe for Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum).

Food Corner Cantonese siu mai usually filled with minced pork, shrimp, mushrooms and seasoned with Asian seasonings and then wrapped in Ground pork and shrimp are wrappe.

If there is a royalty of Dim Sum, then Siumai (Shu Mai) will be the queen of all Dim Sums. ⠀⠀ It is shockingly easy to make too!

Siu mai is the Cantonese pronunciation.

You can cook Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum) using 11 ingredients and 16 steps. Here is how you cook it.

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

1. You need of Filling.

2. You need 100 g of Minced Pork.

3. It’s 150 g of Shrimp.

4. You need 2 of Shiitake Mushroom.

5. Prepare 1 of TBPS Oyster Sauce.

6. It’s 1 of TPS Sesame Oil.

7. Prepare 1 of TPS Shaoxin Wone.

8. Prepare 1/2 of TPS Sugar.

9. You need 1 of TPS Minced Ginger.

10. It’s of Wrap.

11. It’s 1 of PCK Wonton Skin.

Cantonese-style siu mai are the version that most people are familiar with.

They're round and the filling is wrapped in circular dumpling skins.

The filling consists of pork and shrimp.

Other additional ingredients may include ginger, shiitake mushrooms, scallions, wood ear, and water chestnuts.

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

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!.

Dried shiitake mushrooms have an earthier, more intense flavour than fresh.

Sold in Asian aisle of large grocery stores or Asian stores.

Sub fresh finely chopped and sautéed in a bit of oil, or leave out.

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.