Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, siu mai. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Siu Mai is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Siu Mai is something that I’ve loved my entire life.

This article is part of the series on. Shumai (simplified Chinese: 烧卖; traditional Chinese: 燒賣; pinyin: shāomài; Cantonese Yale: sīu-máai; Pe̍h-ōe-jī: sio-māi). Siu Mai (shumai) is the first thing you grab off the trolleys at Yum Cha. And now you can get your fix on demand with this easy to follow recipe!

To get started with this particular recipe, we must prepare a few components. You can cook siu mai using 24 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Siu Mai:

1. Take Meat prep
2. Make ready 1/2 lb ground pork
3. Take 1/4 tsp baking soda + 3/4 tsp water
4. Make ready 8 g salt
5. Prepare Shrimp Prep
6. Make ready 300 g shrimp, peeled and deveined
7. Prepare 1/4 tsp baking soda + 1/2 tsp salt
8. Get Other filling ingredients
9. Make ready 6 rehydrated shiitake mushrooms, squeezed dry and minced
10. Take 4 tsp sugar
11. Prepare 30 g lard, melted
12. Get 2 tsp white pepper
13. Prepare 2 tsp soy sauce
14. Take 1 tsp Better than Bouillon chicken bouillon
15. Make ready 1/4 tsp Takii mushroom powder (substitute for bouillon if necessary)
16. Get 1/2 tsp MSG
17. Make ready Wrapping/Misc (Toppings all optional)
18. Take Frozen green peas
19. Prepare ~30 circular egg-based Hong Kong style wrappers
20. Make ready Dipping (Scale up as needed)
21. Make ready 1 tsp sugar
22. Take 3 tbsp water
23. Prepare 2 tbsp soy sauce
24. Get 1/2 tsp fish sauce

They're round and the filling is wrapped in circular dumpling skins. Siu mai is one of my all-time favorites! If you've never had it, it's kind of like a juicy pork meatball Originally from Northern China, siu mai spread across China and the rest of the world, taking on. Siu mai, the Chinese steamed pork and shrimp dumplings, are one of the most popular items at dim sum parlors.

Instructions to make Siu Mai:

1. In a small bowl, put the "shrimp prep" ingredients together: shrimp, salt, and baking soda. Mix and massage the shrimp thoroughly and set in the fridge for 15 minutes to marinate. Once marinated, wash under water for approximately 5 minutes until the shrimp flesh turns milky translucent white and its coloration becomes slightly orange-ish pink, as if slightly cooked.
2. Dry shrimp thoroughly with a clean kitchen towel or paper towels, then mince shrimp with a knife. You can mince to your desired texture, but we generally like having pea-sized (or larger) chunks of shrimp left. Set aside.
3. In a larger bowl, mix your pork and the baking soda and water mixture. Mix thoroughly, then add salt. Give it a slight mix, then add in your shrimp paste. Mix in one direction vigorously for a minute, until the mixture becomes sticky and leaves noticeable white streaks around the edge of your mixing bowl.
4. Take your mixture in one hand, lift it up out of the bowl, and throw it back down into the bowl. This process is known as "dat"-ing, and is done to improve the texture of a variety of Asian pastes/fillings. Do this about ten times.
5. Gently mix in the shiitake mushrooms. Then add in the rest of the seasoning-ingredients (sugar, soy sauce, MSG, bouillon, white pepper, mushroom powder) and mix well until combined. Add the melted lard in last and mix thoroughly. Set aside in the fridge until you are ready to fill.
6. When ready to fill, take a heaping tablespoon and a half of filling, and place onto the center of a wrapper. With your pointer finger and thumb touching, making an OK symbol, place the filling on top of it and use your finger and thumb to push the wrapper up the sides of the fillings. It would be better to head to youtube to see how this is done.
7. Place a green pea on top (optional, this is how it is garnished in Vietnam. Other places may use roe, or an additional whole shrimp), and steam on high heat for 10 minutes. Serve while hot with the dipping! We also eat it with hot sauce.
8. Ready to serve and ENJOY!

If you've never had it, it's kind of like a juicy pork meatball Originally from Northern China, siu mai spread across China and the rest of the world, taking on. Siu mai, the Chinese steamed pork and shrimp dumplings, are one of the most popular items at dim sum parlors. But you don't have to go out just to enjoy them, because they're one of the easiest. Siu mei (Chinese: 燒味; Cantonese Yale: sīuméi) is the generic name in Cantonese cuisine given to meats roasted on spits over an open fire or a huge. Shumai or Siu Mai is a dim sum favorite, with an easy pork/shrimp filling.

So that is going to wrap this up for this special food siu mai recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!