Siu Mai (shumai) is the first thing you grab off the trolleys at Yum Cha.
And now you can get your fix on demand with this easy to follow recipe!
Dim Sum dumpling variety chicken prawn vegetable stuffed steamer. shumai/siumai (pork & prawn dumplings).
Bahan Membuat Chicken and prawn shumai
- 1/2 kg ayam fillet.
- 1/4 kg udang yg sdh dbuang kulitnya.
- 5 sdm tepung tapioka.
- 2 batang daun bawang.
- 1 buah wortel ukuran sedang.
- 1 sdt kaldu jamur.
- 1 sdt merica.
- 1 sdt minyak wijen.
- 1 sdm saos tiram.
- secukupnya garam.
- secukupnya gula.
- secukupnya kulit dimsum.
- secukupnya minyak goreng untuk olesan.
Langkah Memasak Chicken and prawn shumai
- Giling ayam dan udang sampai halus. Sisihkan.
- Bersihkan wortel dr kulitnya dan potong tipis2 memanjang seperti korek api. Atau bs jg dparut. Lalu potong2 halus daun bawang.
- Campurkan semua bahan dalam satu wadah termasuk wortel dan daun bawang. Aduk hingga merata..
- Setelah merata masukan adonan dalam kulit dimsum yg sbelumnya sdh diolesi oleh minyak. Bungkus rapi dan sisihkan.
- Lakukan terus berulang sampai adonan habis.
- Siapkan kukusan yg sebelumnya sudah diolesi minyak (agar tidak lengket). Atur shumai dan kukus sampai matang.
Shumai is a type of traditional Chinese dumpling, originating from Hohhot. 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 southeast Asian countries. Shumai is a type of traditional Chinese dumpling. In Cantonese cuisine, it's usually served as a snack/side dish.
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