Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, siu mai (chinese dumpling with chicken and shrimp). It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Siu Mai (Chinese Dumpling with Chicken and Shrimp) is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Siu Mai (Chinese Dumpling with Chicken and Shrimp) is something which I have loved my entire life.
Here is how you cook it. Siu Mai is the first thing you grab off the trolleys when you descend upon your favourite Yum Cha. And now you can get your Siu Mai fix on demand!
To begin with this recipe, we must prepare a few components. You can have siu mai (chinese dumpling with chicken and shrimp) using 14 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Siu Mai (Chinese Dumpling with Chicken and Shrimp):
- Make ready Skin
- Make ready 60 grams flour
- Prepare 4 eggs
- Prepare Seasonings
- Take 2 tbsp sugar
- Make ready 2 tbsp light soy sauce
- Take 3 tsp salt
- Take 1 tsp seame oil
- Prepare 1 dash pepper
- Get 1 tbsp oyster sauce
- Take Filling
- Take 320 grams lean chicken
- Make ready 320 grams shrimp
- Make ready 5 mushrooms; soaked
Remove the dumpling from the measure and repeat the process to form all of the dumplings. Line a steamer basket with cabbage to prevent sticking and steam dumplings in batches for eight to ten minutes or until cooked through. Transfer to a serving dish, garnish with tobiko and serve hot with dipping sauces on the side. This is the most well-known variety in the West, which is from the southern provinces of Guangdong and Guangxi.
Steps to make Siu Mai (Chinese Dumpling with Chicken and Shrimp):
- Rinse shrimp and dry it with cloth, put the shrimp into a big plate, add salt and stir for about 2 minutes
- Carve lean chicken and mushrooms into small grains, add the stirred shrimp, light soy sauce, sugar, and oyster sauce, stir for 3 minutes, add sesame oil and pepper
- Sieve the flour to get rid of big grains, put egg in the flour, stir until a soft dough is formed
- Slice the dough to form a long roll, cut the roll into small pieces (about 45 pieces), press each piece into a thin wrapper of 4 cm diameter (this is the skin of Siu Mai)
- Hold the skin in the left hand near the tip of the fingers, spread the filling with a chopstick, roll the dough into a cylidrical form with the filling exposed at the top
- Press the filling again with a bamboo stick, put the dough in an oil-spread steam basket, steam for about 5 minutes
Dumpling Sisters - Siu Mai: Pork and Prawn Dumplings. Dumpling Sisters is the website managed by Amy and Julie hail from the Guangzhou, the food haven of China who grew up in New Zealand. Their recipe is straightforward, simple yet elegant. Amy and Julie used pork loin instead of pork belly. Siu Mai is a very popular Chinese dumpling dish served "open-faced" as part of a dim sum brunch.
So that’s going to wrap it up for this exceptional food siu mai (chinese dumpling with chicken and shrimp) recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
