Jumbo Sized Shumai (Siu Mai) Dumplings with Shrimp. Siu Mai (shumai) is the first thing you grab off the trolleys at Yum Cha. These Chinese steamed dumplings have a classic juicy pork and prawn filling, enclosed with wonton wrappers. If you've ever wondered how to make Chinese dumplings, today is the day you'll discover that it's totally doable by.
Ingredients of Jumbo Sized Shumai (Siu Mai) Dumplings with Shrimp
- Prepare 200 grams of Ground pork.
- It’s 50 grams of Onion.
- It’s 80 grams of Peeled shrimp.
- It’s 1 of pack of 25 Shumai (siumai) skins.
- It’s 1/2 tsp of ◎ Salt.
- You need 1 of heaping teaspoon ◎ Sugar.
- It’s 2 tsp of ◎ Sake.
- Prepare 2 tsp of ◎ Oyster sauce.
- Prepare 1 dash of Sesame oil (optional).
- It’s 1 of Vinegar soy sauce or ponzu.
- Prepare 1 of Japanese mustard.
This dumpling is "open-faced" meaning it is not enclosed. Siu Mai Dumplings With Pork and Shrimp. Siu Mai (Shumai) are tasty open-faced dumplings filled with ground pork, shrimps, and other add-ins. Shumai (Siu Mai – Chinese Steamed Dumpling).
Jumbo Sized Shumai (Siu Mai) Dumplings with Shrimp step by step
- Mince the onion and peeled prawns finely. Put in the ◎ and the other ingredients and mix well until sticky. Leave to rest in the fridge for a while..
- Cut the shumai skins in half and slice into 3mm stripes..
- Place the cut shumai skins into a container and toss gently. Take spoonfuls of the meat-shrimp mixture, throw into the container with the cut up skins, and form into balls. Your hands will remain clean..
- Drizzle sesame oil on parchment paper (optional) and bring the water in a steamer to a boil. Place the siu mai dumplings on the parchment paper in the steamer and steam for about ten minutes..
- Serve the dumplings with Japanese mustard, ponzu sauce and vinegar soy sauce..
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