Shrimp & Pork Siu Mai (Chinese Dumplings) 鮮蝦燒賣
Classic and one of the most favourite Cantonese Dim Sum at all time – steamed Shrimp & Pork Siu Mai 燒賣. With shrimp and pork fillings wrapped with yellow woton wrapper, simply steam for 10 minutes and you have delicious Dim Sum at home!
Siu Mai is one of my favourite Dim Sum, I just love these little yellow dumplings. It is never enough to have it in Chinese restaurant, so I always make it at home. Very simple ingredients, super easy to make, you can add as much as shrimps you want.
Definitely perfect for breakfast or afternoon snack, with a cup of Chinese tea.
去茶樓必點的點心- 鮮蝦燒賣，用廣東雲吞皮（黃色）包著豬肉加蝦的餡料，蒸一下就有非常美味的茶樓點心風味！
材料和做法也超簡單，自己做經濟實惠，在家也可輕鬆做點心師傅，做一大碟，大滿足！
For the fillings, use the back of the knife to smash the shrimps, then chop into small pieces. Mix all the ingredients (except the woton wrappers) in a large bowl, mix together for a minute. Chill in fridge for 30 minutes.
Place one round wrapper on the palm of your hands, place fillings in the middle of the wrapper. Then gather of the sides of the wrapper, use a knife to press down the fillings. Put a green pea or shredded carrots of top for decoration.
Steam the siu mai on high heat for 8 – 10 minutes.
鮮蝦洗淨去腸，用刀背拍扁，切小塊。將所有材料（除雲吞皮外）及調味料放進碗內，用筷子向同一方向攪拌一分鐘，放入雪櫃30分鐘備用。
用黃色的廣東雲吞皮，可剪去四角成圓形。將雲吞皮放在手上，餡料放正中央，用刀壓實餡料，包好。
可放一點紅蘿蔔蓉或青豆在上面作裝飾，用大火蒸8-10分鐘即成～
- 200 gram shrimps
- 200 gram minced pork
- 24 wonton wrappers
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 teaspoon corn starch
- white pepper
- 材料：
- 鮮蝦 -200克
- 免治豬肉 -200克
- 雲吞皮 -24塊
- 調味料：
- 生抽 -2湯匙
- 麻油 -1湯匙
- 白胡椒粉 -少許
- 鹽 -1/2茶匙
- 糖 -1/2茶匙
- 粟粉 -1茶匙
- For the fillings, use the back of the knife to smash the shrimps, then chop into small pieces. Mix all the ingredients (except the woton wrappers) in a large bowl, mix together for a minute. Chill in fridge for 30 minutes.
- Place one round wrapper on the palm of your hands, place fillings in the middle of the wrapper. Then gather of the sides of the wrapper, use a knife to press down the fillings. Put a green pea or shredded carrots of top for decoration.
- Steam the siu mai on high heat for 8 - 10 minutes.
Based on 2 Review(s)My New Cookbook
