Recipe: Perfect Siomay/Shumay

Siomay/Shumay. Siomay/Shumay Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to make a distinctive dish, siomay/shumay. It is one of my favorites.

Blend mince chicken and fish till really smooth. put the white egg and really blends well. if you used labusiam, put them here now. blends well Add the tapioca and flour little by little. add the rest of the sauces, salt, sugar, knorr and white pepper. blends well. This should now make a paste, it should be easy enough to make a ball us Known around the world as Shaomai, Shumai, or Siomai. this dim sum is stuffed with pork and shrimp, and topped. Siumai, one of my favorite dim sum dishes. You can cook Siomay/Shumay using 17 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Siomay/Shumay

1. It's 300 gr of Chicken mince.
2. You need 100 gr of prawn mince.
3. It's 1 cans of tuna (110 gr) - no liquid.
4. Prepare 7 tbsp of tapioca flour.
5. You need 1 tbsp of all purpose flour.
6. You need 1 of white egg.
7. It's 2-3 of spring onions slice thinly.
8. It's 3 tsp of garlic.
9. It's 1 tbsp of soya sauce.
10. It's 1 tbsp of oyster sauce.
11. It's 1 tbsp of sesame sauce.
12. It's 2 tsp of knorr chicken.
13. Prepare 1,5 tsp of white pepper.
14. Prepare 1 tbsp of sugar.
15. You need 1 tbsp of salt or to taste.
16. Prepare 75 gr of labusiam - optional (steam, shreeded/mashed).
17. It's of dimsum wrapper (optional).

Known around the world as Shaomai,. Siomay Bandung is Indonesian steamed fish dumplings served in peanut sauce. Originated from the city of Bandung in West Java, these dumplings are an evolution of Chinese pork shumai. Unlike its dim sum inspiration, siomay Bandung is served as a complete meal with an assortment of vegetables and peanut sauce.

Siomay/Shumay step by step

1. Chopped prawn really small. set aside..
2. Blend mince chicken and fish till really smooth. put the white egg and really blends well. if you used labusiam, put them here now. blends well.
3. Add the tapioca and flour little by little. add the rest of the sauces, salt, sugar, knorr and white pepper. blends well. This should now make a paste, it should be easy enough to make a ball us.
4. 2 ways: first - steamed. using the wrapper (or not), put a table spoon in the middle of the wrapper, make shumay and steamed for 30 minutes.
5. Second way - boil a pan of hot water, put a splash of oil and make a ball with 2 spoons, put into the boiling water just till it has it shape and move it to the steamer. steamed for about 20-30 minutes..
6. NOTE: we can use tofu. (cut square the tofu, take out the inside, and filled with siomay) This will freeze well..

Wash away the salt under running water until the water runs clear. Place the prawn in a colander to drain away as much water as possible. Just a dab of water, then fold the pastry down and it sticks perfectly. Hohhot shaomai is a regional variety in Hohhot, Inner Mongolia. The wrapping is a very thin, round sheet of unleavened dough, with a pleat border.