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

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

Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum) is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum) is something that I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have cantonese siumai (steamed spork, mushroom & shrimp dim sum) using 11 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum):
  1. Take Filling
  2. Make ready 100 g Minced Pork
  3. Get 150 g Shrimp
  4. Get 2 Shiitake Mushroom
  5. Take 1 TBPS Oyster Sauce
  6. Make ready 1 TPS Sesame Oil
  7. Make ready 1 TPS Shaoxin Wone
  8. Take 1/2 TPS Sugar
  9. Take 1 TPS Minced Ginger
  10. Prepare Wrap
  11. Make ready 1 PCK Wonton Skin
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!

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