Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, pork and prawns sumai. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Dumplings come in many shapes and sizes, but plump pork and shrimp shumai with their unmistakable combo of Asian aromatics and seasoning are a staple in dim sum carts around the world. These dumplings are the perfect shape for dipping into a mixture of soy sauce and chili oil. Siu Mai (shumai) is the first thing you grab off the trolleys at Yum Cha.
Pork and prawns Sumai is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look fantastic. Pork and prawns Sumai is something that I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can have pork and prawns sumai using 14 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Pork and prawns Sumai:
- Take 1/2 package wonton wrappers, cut to round*
- Get 250 g ground pork
- Take 150 g raw prawns, deveined and finely chopped
- Take 1 tablespoon soy sauce
- Take 1 teaspoon grated ginger
- Take 2-3 shiitake mushrooms (finely chopped)
- Make ready 1 teaspoon sesame oil
- Make ready 1/2 teaspoon salt
- Get 1/4 teaspoon black pepper
- Make ready 1 egg, beaten, for egg wash
- Get Garnish: 1 cup green peas
- Prepare 1 pack fish eggs (optional)
- Get Special equipment: 1 or 2 large bamboo steamers with lid, pastry brush
- Make ready If all you have on hand is square wonton wrappers, stack about 10 together at a time, place a round cookie cutter or drinking glass on top as a guide, and slice into circles with a small knife
Put the shu mai in the cabbage-lined steamers and cover with the lid. I use won ton wrappers and steam them for tender Dim Sum treats. Here is our pork and shrimp siomai recipe. Shumai or shaomai is actually a type of traditional Chinese dumpling; it originated from Hohhot, Inner Mongolia.
Steps to make Pork and prawns Sumai:
- In a medium-sized bowl, mix together the pork, prawns, mushroom, soy sauce, ginger, sesame oil, salt, and pepper.
- Spoon a heaping teaspoon of the filling into the centre of a wonton wrapper. Lightly brush the sides of the wrapper with egg wash. Squeeze the sides up until the wrapper forms a cup, tucking in the sides and leaving the filling exposed on top. Repeat with the rest of the wrappers. Garnish with pea.
- Line 1 or 2 large bamboo steamer with parchment paper. Fit the steamer basket(s) in the wok and pour enough water into the wok until the water line is 1 inch below the bottom of the steamer. Steam the su mai for 12 to 15 minutes, until filling is firm to the touch. Serve with soy sauce, chili sauce, or chili oil.
This dish is commonly served as a dimsum snack in Cantonese cuisine. Variations of this dumpling appear in different areas. In the Philippines, siomai is well loved because of its savory. For me, I just wanted to indulge in the heavenly Shumai, barbecue pork bun, and shrimp dumplings. This traditional Dim Sum restaurant is famous for the triumvirate of Shumai 烧卖, barbecue pork bun 叉烧包, and shrimp dumpling 虾饺.
So that’s going to wrap this up with this special food pork and prawns sumai recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
