Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, cantonese siumai (steamed spork, mushroom & shrimp dim sum). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum) is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum) is something which I have loved my whole life. They are fine and they look wonderful.

Shumai or siu mai (燒賣) are steamed pork and shrimp dumplings. Cantonese-style siu mai are the version that most people are familiar with. Other additional ingredients may include ginger, shiitake mushrooms, scallions, wood ear, and water chestnuts.

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 can achieve it.

The ingredients needed to make Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum):

1. Make ready Filling
2. Make ready 100 g Minced Pork
3. Get 150 g Shrimp
4. Prepare 2 Shiitake Mushroom
5. Get 1 TBPS Oyster Sauce
6. Take 1 TPS Sesame Oil
7. Make ready 1 TPS Shaoxin Wone
8. Take 1/2 TPS Sugar
9. Prepare 1 TPS Minced Ginger
10. Prepare Wrap
11. Take 1 PCK Wonton Skin

Siu Mai Dumplings With Pork and Shrimp. Steam the dumplings the traditional way with a bamboo steamer and a wok. Siu Mai (Cantonese) may also be known as Shumai is one of the favorites in dim sum carts. It is usually wrapped with pork or combined with shrimp.

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!

Siumai, one of my favorite dim sum dishes. Known around the world as Shaomai, Shumai, or Siomai. this dim sum is stuffed with pork and shrimp, and topped. Pork siu mai are one of the "Guangdong Big Three," along with shrimp dumplings and steamed pork buns, a true staple of the original Cantonese dim sum tradition. The quality of a restaurant's siu mai says a lot about how seriously it takes its dim sum. Siu mai, the Chinese steamed pork and shrimp dumplings, are one of the most popular items at dim sum parlors.

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