Authentic Chinese Dim Sum Recipes

Shumai: A Cantonese Dim Sum Favorite The Woks of …

WebJan 31, 2015 · In a separate bowl, mix the chopped shrimp with salt and oil. Mix one direction for 1 minute and set both mixtures aside in the fridge …

Rating: 5/5(19)
1. To make the filling, start by mixing the pork with all the marinade ingredients. Stir the ground pork in one direction (clockwise or counterclockwise) for 5 minutes, until it resembles a fine paste. In a separate bowl, mix the chopped shrimp with salt and oil. Mix one direction for 1 minute and set both mixtures aside in the fridge while you prepare the rest of the ingredients.
2. Chop the shiitake mushrooms, ginger and scallions. Add these to a large bowl along with the pork mixture and shrimp mixture. Add the oyster sauce to the bowl, and stir the whole thing together in one direction for 5 minutes. You can also do this in a food processor, but I think mixing by hand gives it a better texture. The filling is ready.
3. Lightly brush the bottom of your steamer with oil or line it with damp cheesecloth. You’re ready to assemble the shumai. Take a wonton skin and add about 1 ½ teaspoons filling to the center. Follow the photos and turn up the sides of the wonton skin around the filling. Lightly squeeze to shape the shumai. Add the green peas to the top for decoration, if using, and place in the steamer. Space the shumai about 1 inch apart.
4. Steam the shumai for 12 minutes over medium to high heat. Enjoy them while they’re hot!

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Siu Mai the Delicious Dim Sum Favourite Belly Rumbles

WebMar 8, 2021 · Place them in the fridge until it is time to make the dim sum filling. Add peeled and cleaned prawns in a medium-size bowl with cold …

Rating: 5/5(3)
1. Put the dried shitake mushrooms in a medium bowl. Cover with boiling water, and then weigh the mushrooms down with a small bowl. They will need to soak for at least 30 minutes.Once rehydrated give them a squeeze to remove excess liquid. Cut the stem from the underside of the shitake and discard. Then finely chop the mushroom caps. Place them in the fridge until it is time to make the filling.
2. Place peeled and cleaned prawns in a medium-size bowl with cold water. Add bicarb soda/baking soda and mix thoroughly. Cover the prawns and place them in the fridge for 30 minutes.After 30 minutes remove the prawns from the fridge and drain. Rinse them well under cold water and dry with paper towel. Chop prawns finely on a cutting board and then place them back into the fridge until you are ready to make the siu mai filling.
3. Add finely chopped shitake mushroom and prawn into a large glass bowl along with all the other ingredients. Except obviously the wonton wrappers.
4. Mix siu mai filling thoroughly with a spoon or your hands.I find it easier to mix the filling by hand. I put on a disposable rubber glove as I hate getting the mixture under my fingernails.The mixture will become "pasty" and well combined.

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