Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, shumai. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
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.
Shumai is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Shumai is something which I’ve loved my whole life.
To begin 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:
- Get 300 gram chicken fillet (you can combine with shrimp)
- Make ready 1 tsp garlic powder
- Make ready 1 egg white
- Take 100 gram tapioca flour
- Take 1/2 tbsp salt
- Make ready 1 tbsp sugar
- Prepare 1/2 tsp pepper
- Make ready 1/2 tsp chicken stock powder
- Get 2 tsp oyster sauce
- Take 2 tsp sesame oil
- Get 2 tsp spy sauce
- Take 50 gram shredded carrot
- Get 1 pack Wonton wrap
- Get Dipping sauce
- Make ready 1 tsp garlic powder/ 2 cloves garlic
- Prepare 3 bird eye chillies
- Get 1 pieces shallot
- Prepare 3-5 tbsp Chili sauce
- Get 100 ml water
- Prepare 1 tsp rice vinegar
- Prepare 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.
Steps 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. The Japanese version of steamed dumpling, shumai (シュウマイor 焼売), also called shao mai, is quite easy to make.
So that’s going to wrap this up for this exceptional food shumai recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!