Easy Siu Mai Recipe At Home. 香港烧卖做法 (SiuMai, ShaoMai, ShuMai, xíu mại)

We were surprised at how we were able to recreate our much loved dimsum at home!
I made some to share with my friends and family during the peak of the lockdown here in Sydney, as normally we would gather and catch up at busy yum cha dim sum restaurants which were temporarily closed during the height of the pandemic. It was well received and fixed our cravings until they reopened again!
You can find this tried and tested this recipe from tasteasianfood... who gives an indepth understanding on the origin and method of creating very good restaurant-like shumai. His blog features a lot of great recipes that I encourage you to try out if you are planning to make a variety.
The result was a juicy, flavourful shumai with a tender bouncy texture and gave a slight crunch when you bite your way through it.
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Ingredients to make 8 ShuMai (SiuMai, ShaoMai, Shu Mai, xíu mại)
80gram of prawn meat.
2 wood ear mushroom, rehydrate if not fresh
200gram of pork belly
8 wonton skin
Some baking soda
Seasoning for the mixture:
1/2 teaspoon of white pepper
2 teaspoon of Shaoxing wine
1 teaspoon of sesame oil
1 teaspoon of caster sugar
2 teaspoon of oyster sauce
1/2 teaspoon of cornflour
1/2 teaspoon of salt
For the dipping sauce:
chilli sauce
soy sauce
brown sugar
Hope you enjoy it and share it with others!

[@vivi33zzz]

Thank you for sharing this with us 😘

[@mikamanda7399]

haha, thanks :) in singapore or malaysia you don't need to be bothered to make this at home. 真麻烦！ 哈哈哈