How to Make Siu Mai (Cantonese Shumai Dim Sum Recipe) CiCi Li - Asian Home Cooking Recipes

First, we're going to mince the shiitake mushrooms. Finely chop the scallions. Thinly slice the cilantro stems. In a large mixing bowl, put in the shrimp, pork, shiitake mushrooms, cilantro stems, scallions, soy sauce, oyster sauce, Shaoxing wine, white pepper, salt, sugar, cornstarch, extra light olive oil, sesame oil, and give it a good mix. You could also throw the filling just like this to make the texture more bouncy and more delicious. And now we're going to brush a thin layer of cooking oil on your bamboo steamer to prevent sticking. And we're going to put a wonton wrapper on your hand and scoop about 1 tablespoon of filling on the center of the wrapper. We're going to place the wrapper between your index finger and your thumb. At the same time, we're going to push down the filling with the knife. And then turn the xiaomai around as you push down the filling to tighten everything up. And now we're going to add a little bit of fish roe on top of the xiaomai for garnish. And place the xiaomai on the bamboo steamer and repeat with the rest of the filling and the So when you make these xiaomais and you realize that they don't completely look exactly the same, that's totally fine. In a large steamer over high heat, bring it to a boil. Then place the bamboo steamer inside and steam for about 10 minutes. Wow, so good. I really enjoyed our xiaomai today. It tastes super, super amazing. When I bite into it, it's very satisfying. I can taste all the meatiness, all the shrimp. The shrimp is really bouncy at the same time. It's full of the aroma of cilantro and also the shiitake mushroom. It's a really perfect combination. I really enjoy it. So I hope that everyone also enjoyed today's episode. If you like it, remember to subscribe. I like to also stay in touch with you on Facebook, Instagram, and also YouTube. So I will see everyone next Friday. Bye for now.