![]() ![]() Step-by-step: How to make Cantonese shumai a. As an Amazon Associate, I earn from qualifying purchases. I may receive commissions for purchases made through links in this post. Please read my privacy policy for more info. Note: This post may contain affiliate links. In the end, I have developed the shumai recipe precisely what I want and shared it with you in this article. She never documented the recipe, so I determined the quantity and ingredients. ![]() Her Cantonese Shumai is made with chop shrimp and pork, which I still remember vividly. She used a large round metal tray to hold the Shumai instead of the bamboo steamer because she wanted to make as many Shumai as possible for everyone in the family to enjoy. My mother-in-law loved to make a large tray of Shumai at home. Shumai has remained my favorite Dim Sum through the years. The quality of these “Cantonese Big Three” Dim Sum dishes is often used as the golden rule to gauge the standard of a Dim Sum restaurant. You can plate them up and serve with your favorite dipping sauce.Shumai 烧卖 is the well-known Dim Sum along with barbecue pork bun 叉烧包 and shrimp dumpling 虾饺. Once all the liquid is evaporated, check the bottom to see the color. If your lid can be completely sealed, do leave a small gap to let the steam come out. Wait for a minute or 2 then add 1/4 cup of water. The oil will start heating up while you are adding the dumplings. Toss it around so the oil covers the bottom. This recipe is enough to make about 50 -60 dumplings. Reinforce it just to make sure they won’t open when cooking. Push both sides toward to the middle and sew the edge. Fold the wrapper in half and pinch it a little bit. The size can be big or small, depends on how big dumplings do you want to make. Roll it into a round wrapper with a thick middle and thin edge. Take one piece and flatten it by your hand. I normally don’t use a scale, but if you ask, I will say each dough should be about 11-12 grams.Ĭover it with a slightly damp towel and we can start making the dumpling wrappers. It doesn’t matter the length and the width as long as all the dough pieces are the same size. Once you finished that, line them up together. Make sure you measure it so the strips turn out with the same thickness. Put your dough on the cutting board and sprinkle some flour to prevent stickiness. Now it is the time to divide the dough into many small and even pieces. Set the filling in the fridge and we will take a look of the dough. Stir it within one direction for 6-8minutes and beat the filling. You will need 350 grams of ground pork, 200 grams of celery, 1/2 cup of diced scallion, 1.5 tbsp soy sauce, 1.5 tsp of oyster sauce, 1 tbsp of vegetable oil, 1/2 tsp of salt, 1 egg, some garlic ginger puree. Today I am making my pork celery filling. That will make sure your dumpling wrapper has great texture. The reason we knead it twice is to help develop the protein. Cover it with a slightly damp towel and let it sit for 1hour. Cover it and let it sit for 20 minutes.Ģ0 minutes later, knead it again for another 5 minutes. Knead the dough for about 5-6 minutes or until smooth. Gathering all the flour together and make it into a dough. Use chopsticks to stir it while you are adding the water. ![]() Give it a mix then slowly pour in 200 to 210 grams of room temperature water. Measure out 400 grams of dumpling flour and add 1/2 tsp of salt. Now you know the secret behind the perfect dumpling wrapper. Here is my suggestion - for every 400 grams of all-purpose flour you will need 205 - 210 grams of the egg/water mixture. I like to measure it together because each egg is different. You can use all-purpose flour and add 2 eggs and water to the flour to make it higher in protein. If you can’t even find bread flour, I have a trick. Just check the protein content before picking a brand (10% is good). If you can not find dumpling flour, you can use bread flour. For making dumplings, you want to used dumpling flour, we call it 高筋面粉. ![]()
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