Recipe: Appetizing Siomay/Shumay

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

Siomay/Shumay. Siomay/Shumay Indonesian take on dumpling. we usually eat this with peanut sauce or chilli oil. 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. Siumai, one of my favorite dim sum dishes.

In this step-by-step shumai recipe, I show you how to prepare and wrap shumai.

WHAT IS THE DIFFERENCE BETWEEN SHUMAI, SIU MAI & SHAO MAI?

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

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

Ingredients of Siomay/Shumay

1. You need 300 gr of Chicken mince.

2. You need 100 gr of prawn mince.

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

4. You need 7 tbsp of tapioca flour.

5. You need 1 tbsp of all purpose flour.

6. You need 1 of white egg.

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

8. Prepare 3 tsp of garlic.

9. It’s 1 tbsp of soya sauce.

10. You need 1 tbsp of oyster sauce.

11. Prepare 1 tbsp of sesame sauce.

12. You need 2 tsp of knorr chicken.

13. You need 1,5 tsp of white pepper.

14. You need 1 tbsp of sugar.

15. Prepare 1 tbsp of salt or to taste.

16. It’s 75 gr of labusiam - optional (steam, shreeded/mashed).

17. It’s of dimsum wrapper (optional).

Siomay (Indonesian Dumpling) These tasty treats make a perfect appetizer or you can serve them as a main dish. #Eattherainbow. siomay indonesian dumpling.

Siomay/dimsum. tapioca starch, shrimps and minced, chicken minced, small cayote and blend, onion and chopped, scalion and chopped, salt, pepper.

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.

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..

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.

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

In addition to accompanying the Chinese diaspora, a variation of shaomai also appears in Japan (焼売, shūmai) and various.

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

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.