Siu Mai (Chinese Dumpling with Chicken and Shrimp)
Siu Mai (Chinese Dumpling with Chicken and Shrimp)

Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, siu mai (chinese dumpling with chicken and shrimp). It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Siu Mai (Chinese Dumpling with Chicken and Shrimp) is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Siu Mai (Chinese Dumpling with Chicken and Shrimp) is something that I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can cook siu mai (chinese dumpling with chicken and shrimp) using 14 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Siu Mai (Chinese Dumpling with Chicken and Shrimp):
  1. Prepare Skin
  2. Take 60 grams flour
  3. Get 4 eggs
  4. Take Seasonings
  5. Get 2 tbsp sugar
  6. Make ready 2 tbsp light soy sauce
  7. Prepare 3 tsp salt
  8. Get 1 tsp seame oil
  9. Get 1 dash pepper
  10. Make ready 1 tbsp oyster sauce
  11. Prepare Filling
  12. Take 320 grams lean chicken
  13. Take 320 grams shrimp
  14. Make ready 5 mushrooms; soaked
Instructions to make Siu Mai (Chinese Dumpling with Chicken and Shrimp):
  1. Rinse shrimp and dry it with cloth, put the shrimp into a big plate, add salt and stir for about 2 minutes
  2. 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
  3. Sieve the flour to get rid of big grains, put egg in the flour, stir until a soft dough is formed
  4. 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)
  5. 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
  6. Press the filling again with a bamboo stick, put the dough in an oil-spread steam basket, steam for about 5 minutes

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