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

Hello everybody, it’s Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, cantonese siumai (steamed spork, mushroom & shrimp dim sum). One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum) is one of the most favored of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum) is something which I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. 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. Prepare Filling
  2. Get 100 g Minced Pork
  3. Get 150 g Shrimp
  4. Get 2 Shiitake Mushroom
  5. Get 1 TBPS Oyster Sauce
  6. Prepare 1 TPS Sesame Oil
  7. Make ready 1 TPS Shaoxin Wone
  8. Prepare 1/2 TPS Sugar
  9. Take 1 TPS Minced Ginger
  10. Take Wrap
  11. Get 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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