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

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

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We hope you got insight from reading it, now let’s go back to cantonese siumai (steamed spork, mushroom & shrimp dim sum) recipe. You can have cantonese siumai (steamed spork, mushroom & shrimp dim sum) using 11 ingredients and 16 steps. Here is how you achieve that.

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

  1. Get of Filling.
  2. You need 100 g of Minced Pork.
  3. Provide 150 g of Shrimp.
  4. You need 2 of Shiitake Mushroom.
  5. You need 1 of TBPS Oyster Sauce.
  6. Prepare 1 of TPS Sesame Oil.
  7. You need 1 of TPS Shaoxin Wone.
  8. Prepare 1/2 of TPS Sugar.
  9. Use 1 of TPS Minced Ginger.
  10. Prepare of Wrap.
  11. Use 1 of 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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