Pork dumplings with crab roe

Pork dumplings with crab roe

燒賣 (Siu Mai)

Dim Dim Sum Hong Kong

Siu Mai is a type of traditional Chinese dumpling, originating from Hohhot, Inner Mongolia. In Cantonese cuisine, it is usually served as a dim sum snack. In addition to accompanying the Chinese diaspora, a variation of Siu Mai also appears in Japan.

Seasoned ground pork

Whole and chopped shrimp

Chinese black mushroom

Lye water dough

1. Soften the mushrooms by soaking in hot water for 20 to 30 minutes.
2. Squeeze out any excess water.
3. Cut off the stems.
4. Soak the shrimp in warm, lightly salted water for 5 minutes. Pat dry.
5. Mince the mushrooms, shrimp, and green onion.
6. Combine with the ginger and pork.
7. Stir in the seasonings.
8. Mix the filling ingredients thoroughly.

9. Lay a gyoza wrapper in front of you. Wet the edges.
10. Put 2 to 3 teaspoons of filling in the middle, taking care not to get too close to the edges.
11. Gather up the edges of the wrapper and gently pleat so that it forms a basket shape, with the top of the filling exposed.
12. Steam over boiling water until the filling is cooked through (5 to 10 minutes).

Siumai, from scratch - How to Make Cantonese Dim Sum style Siu Mai
https://www.youtube.com/watch?v=pXA2H6l-wiA

Can only be used for non-commercial purposes.

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