Simple Way to Make flavorful Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum)

Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, cantonese siumai (steamed spork, mushroom & shrimp dim sum). It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum) is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Cantonese Siumai (Steamed spork, Mushroom & Shrimp Dim Sum) is something which I’ve loved my entire life.

To get started with this recipe, we must 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 cook it.

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

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

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!

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