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

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, cantonese siumai (steamed spork, mushroom & shrimp dim sum). One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

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

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

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