Easiest Way to Make Yummy Siu Mai (Chinese Dumpling with Chicken and Shrimp)

Siu Mai (Chinese Dumpling with Chicken and Shrimp). Siu Mai Dumplings With Pork and Shrimp. Siu Mai is a very popular Chinese dumpling dish served "open-faced" as part of a dim sum brunch. These are some of the easiest dumplings to make since you do not have to enclose them—and they are some of the prettiest since you can see the.

Siu Mai (Chinese Dumpling with Chicken and Shrimp) These Chinese steamed dumplings have a classic juicy pork and prawn filling, enclosed with wonton wrappers. Siu mai, the Chinese steamed pork and shrimp dumplings, are one of the most popular items at dim sum parlors. Once the pork, pork fat, and shrimp are together, I season with mixture with sesame oil, salt, white pepper, Shaoxing wine, and some ginger, plus a bit of cornstarch for additional binding. You can have Siu Mai (Chinese Dumpling with Chicken and Shrimp) using 14 ingredients and 6 steps. Here is how you achieve that.

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

  1. It's of Skin.
  2. You need 60 grams of flour.
  3. You need 4 of eggs.
  4. You need of Seasonings.
  5. Prepare 2 tbsp of sugar.
  6. It's 2 tbsp of light soy sauce.
  7. Prepare 3 tsp of salt.
  8. Prepare 1 tsp of seame oil.
  9. You need 1 dash of pepper.
  10. Prepare 1 tbsp of oyster sauce.
  11. It's of Filling.
  12. You need 320 grams of lean chicken.
  13. It's 320 grams of shrimp.
  14. It's 5 of mushrooms; soaked.

While shu mai (siu mai) is traditionally made with pork, I wanted to make a HALAL (pork-free) version so everyone can enjoy this amazing dumpling. The recipe is very easy, calls for ground chicken. All the ingredients can be easily found at regular stores and everyone can try this chicken shu mai. Siu mai (SHOO-my), or shaomai, are popular little steamed dumplings from southeastern China.

Siu Mai (Chinese Dumpling with Chicken and Shrimp) instructions

  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.

Place the siu mai into the steamer (in batches if necessary), cover and. Siu mai (Shao Mai, Shu Mai) also known as steamed dumplings is a famous dish (Chinese dim sum). It tastes super good with dried goods like dried mushrooms, dried shrimp and sausages. Assemble siu mai with dumpling wrappers. Ground pork and shrimp are wrapped as open-faced dumplings and steamed to perfection.

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