My second will definitely order Shu Mai if we goes to a dim sum restaurant. Shu Mai is one of the most popular dim sum and it is also the all time favorite.
This is a post together date with Fion and May but i am a day late, i hope it is not too late..lol
Making this simple Pork and Shrimp Shu Mai is quite straight forward and simple. All that need to do is mince the pork in a food processor till it is fine. Rough chop up the wash and pat dry shrimp. Add in salt, wheat starch, sugar and sesame oil. mixed them with a pair of chopstick till it is gluey.
Simple Pork and Shrimp Shu Mai ~简单鲜肉和虾烧卖
This is a post together date with Fion and May but i am a day late, i hope it is not too late..lol
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| Shu Mai is ready to serve with some chilli sauce :D Do you like to eat Shu Mai with chilli sauce too? |
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| Get ready the pork and shrimp filling, some wanton wrappers and we are ready to start! |
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| Add 1 tsp full of pork and shrimp filling onto a piece of wanton wrapper. |
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| Shape it in between your thumb and finger |
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| Shu Mai are nicely seated in the steaming rack, ready to steam. |
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| Garnish with some chopped carrots before sending to steam. |
Recipe adapted from 'Mircowave Cuisine' by Sharp
Makes 25 small shu mai (1 mouth size)
Ingredients:
350g minced pork and fat (i use 70pork/30fat)
200g shrimps
25-28 Wanton Wrapper
Seasonings:
1 tsp salt
1/2 tsp sugar
2 Tbsp wheat starch
1 tsp Sesame oil
pepper to taste
1 tbsp water （i added)
To Do:
1. Remove shells from shrimps and marinate with salt (1/2 tsp) then rinse and pat dry. Roughly chop with the back of a knife.
2. Mix treated shrimps, minced pork and fat with seasonings well.
3. Take out 2 tsp of mixed ingredients from above and fold into a Wanton wrap.
4. Put 4 to 7 prepared dumplings (shu mai) into a bamboo steaming rack which lined and greased with holes parchment paper. (Just cut parchment paper and punch holes on it; to fit in the size of your bamboo steamer; the holes in the parchment will prevent water vapour from accumulating in the bamboo steamer)
5. Steam over boiling water for 8 minutes.
6. Serve hot with chilli sauce.
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| Pipping hot Shu Mai is ready to be serve! |
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| Enjoy~ |
I'm submitting this post to the Best Recipes for Everyone ~ August 2015
Event Theme : Dim Sum
organized by Fion of XuanHom's Mom and co-hosted by May of 厨苑食谱
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Good morning Mui Mui,
ReplyDeleteSeeing these yummy-licious siu mai is making me drool.
Mui Mui， 早安呀！ 你的烧卖来的正是时候， 这样我们可以一起饮早茶去咯！ 哈哈哈。。。
ReplyDelete谢谢你的参与和链接， 这回饮茶就让我做东了！ 嘻嘻。。
I will order that too if i eat dim sum...
ReplyDelete下午好，Mui Mui,
ReplyDelete你的烧卖包得很精致，开了很喜欢，尤其是最后拿张照片，有冲动想把手指伸进去拿来吃的感觉，哈。。。。哈。。。
Always prefer homemade siu mai than those at the dim sum restaurant ~ less msg.
ReplyDeleteYum! Looks delicious! I've never tried shu mai before! Sounds fantastic!
ReplyDeleteHi Mui Mui, this is Lee, from Canada...
ReplyDeleteI love your shu mai, looks so delicious. Bet I can polish off easy 12 pieces, ha ha. They look so good! I don't know many women who can make these...more often can't cook too.
Nice presentation too.
Have a nice day, happy cooking.
Lee.
嗨Mui，妳家的烧卖好大一颗呢！
ReplyDelete