Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, shumai. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Shumai is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Shumai is something that I’ve loved my entire life. They’re fine and they look wonderful.
In Cantonese cuisine, it is usually served as a dim sum snack. In addition to accompanying the Chinese diaspora, a variation of shaomai also appears in Japan (焼売, shūmai) and various. Shumai or Siu Mai wasn't necessarily always our first choice at Sunday dim sum. It was usually dominated by steamed pork ribs, chive dumplings, sticky rice, and congee.
To get started with this particular recipe, we have to prepare a few ingredients. You can have shumai using 21 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Shumai:
- Make ready 300 gram chicken fillet (you can combine with shrimp)
- Prepare 1 tsp garlic powder
- Get 1 egg white
- Make ready 100 gram tapioca flour
- Get 1/2 tbsp salt
- Prepare 1 tbsp sugar
- Get 1/2 tsp pepper
- Take 1/2 tsp chicken stock powder
- Get 2 tsp oyster sauce
- Make ready 2 tsp sesame oil
- Get 2 tsp spy sauce
- Prepare 50 gram shredded carrot
- Get 1 pack Wonton wrap
- Take Dipping sauce
- Make ready 1 tsp garlic powder/ 2 cloves garlic
- Get 3 bird eye chillies
- Get 1 pieces shallot
- Get 3-5 tbsp Chili sauce
- Prepare 100 ml water
- Make ready 1 tsp rice vinegar
- Make ready 2 tbsp cooking oil
Shumai remains as my favorite Dim Sum through the years. My mother-in-law loved to make a large tray of Shumai at home. She used a large metal round tray to hold the Shumai instead of the bamboo steamer because she wanted to make as many Shumai as possible for everyone in the family to enjoy. Shumai- this is the Japanese variation.
Instructions to make Shumai:
- Add chicken and all ingredients into the food processor. Blend until smooth paste then transfer to bowl.
- Add half shredded carrot and spring onion, mix well.
- Grab a wonton wrapper, add 2 tbsp filling and wrap it. Add some shredded carrot on top and steam it about 15-20 minutes.
- For the dipping sauce, mince garlic, bird's eye Chili and shallot. Saute until fragnant and add some water. Add chili sauce, rice vinegar, salt, and chicken stock powder. Bring to a boil. Shumai is ready to serve.Enjoy.
She used a large metal round tray to hold the Shumai instead of the bamboo steamer because she wanted to make as many Shumai as possible for everyone in the family to enjoy. Shumai- this is the Japanese variation. The difference is that the filling is normally simpler like ground pork and minced onions and some seasoning for flavor. Siomay- an Indonesian version that uses mainly fish (usually tuna), tofu, hard-boiled eggs, and steamed potatoes topped with peanut sauce and sweet soy sauce. Shumai is a steamed or fried dumpling that originated in China.
So that’s going to wrap it up for this special food shumai recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
