Siu Mai (Chinese Dumpling with Chicken and Shrimp).
Hello everybody, it is Drew, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, siu mai (chinese dumpling with chicken and shrimp). One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Siu Mai (Chinese Dumpling with Chicken and Shrimp) is one of the most favored of current trending foods on earth. It is simple, it's fast, it tastes yummy. It's appreciated by millions every day. They're nice and they look wonderful. Siu Mai (Chinese Dumpling with Chicken and Shrimp) is something which I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have siu mai (chinese dumpling with chicken and shrimp) using 14 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Siu Mai (Chinese Dumpling with Chicken and Shrimp):
- {Prepare of Skin.
- {Make ready of flour.
- {Get of eggs.
- {Get of Seasonings.
- {Make ready of sugar.
- {Get of light soy sauce.
- {Get of salt.
- {Take of seame oil.
- {Prepare of pepper.
- {Get of oyster sauce.
- {Get of Filling.
- {Take of lean chicken.
- {Prepare of shrimp.
- {Make ready of mushrooms; soaked.
Instructions to make Siu Mai (Chinese Dumpling with Chicken and Shrimp):
- Rinse shrimp and dry it with cloth, put the shrimp into a big plate, add salt and stir for about 2 minutes.
- Carve lean chicken and mushrooms into small grains, add the stirred shrimp, light soy sauce, sugar, and oyster sauce, stir for 3 minutes, add sesame oil and pepper.
- Sieve the flour to get rid of big grains, put egg in the flour, stir until a soft dough is formed.
- Slice the dough to form a long roll, cut the roll into small pieces (about 45 pieces), press each piece into a thin wrapper of 4 cm diameter (this is the skin of Siu Mai).
- Hold the skin in the left hand near the tip of the fingers, spread the filling with a chopstick, roll the dough into a cylidrical form with the filling exposed at the top.
- Press the filling again with a bamboo stick, put the dough in an oil-spread steam basket, steam for about 5 minutes.
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