Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, siu mai. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Siu Mai is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Siu Mai is something which I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can have siu mai using 24 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Siu Mai:

1. Get Meat prep
2. Get 1/2 lb ground pork
3. Make ready 1/4 tsp baking soda + 3/4 tsp water
4. Prepare 8 g salt
5. Take Shrimp Prep
6. Prepare 300 g shrimp, peeled and deveined
7. Take 1/4 tsp baking soda + 1/2 tsp salt
8. Take Other filling ingredients
9. Prepare 6 rehydrated shiitake mushrooms, squeezed dry and minced
10. Prepare 4 tsp sugar
11. Prepare 30 g lard, melted
12. Prepare 2 tsp white pepper
13. Prepare 2 tsp soy sauce
14. Get 1 tsp Better than Bouillon chicken bouillon
15. Make ready 1/4 tsp Takii mushroom powder (substitute for bouillon if necessary)
16. Get 1/2 tsp MSG
17. Prepare Wrapping/Misc (Toppings all optional)
18. Take Frozen green peas
19. Prepare ~30 circular egg-based Hong Kong style wrappers
20. Get Dipping (Scale up as needed)
21. Take 1 tsp sugar
22. Get 3 tbsp water
23. Get 2 tbsp soy sauce
24. Prepare 1/2 tsp fish sauce

Instructions to make Siu Mai:

1. In a small bowl, put the shrimp prep ingredients together: shrimp, salt, and baking soda. Mix and massage the shrimp thoroughly and set in the fridge for 15 minutes to marinate. Once marinated, wash under water for approximately 5 minutes until the shrimp flesh turns milky translucent white and its coloration becomes slightly orange-ish pink, as if slightly cooked.
2. Dry shrimp thoroughly with a clean kitchen towel or paper towels, then mince shrimp with a knife. You can mince to your desired texture, but we generally like having pea-sized (or larger) chunks of shrimp left. Set aside.
3. In a larger bowl, mix your pork and the baking soda and water mixture. Mix thoroughly, then add salt. Give it a slight mix, then add in your shrimp paste. Mix in one direction vigorously for a minute, until the mixture becomes sticky and leaves noticeable white streaks around the edge of your mixing bowl.
4. Take your mixture in one hand, lift it up out of the bowl, and throw it back down into the bowl. This process is known as dat-ing, and is done to improve the texture of a variety of Asian pastes/fillings. Do this about ten times.
5. Gently mix in the shiitake mushrooms. Then add in the rest of the seasoning-ingredients (sugar, soy sauce, MSG, bouillon, white pepper, mushroom powder) and mix well until combined. Add the melted lard in last and mix thoroughly. Set aside in the fridge until you are ready to fill.
6. When ready to fill, take a heaping tablespoon and a half of filling, and place onto the center of a wrapper. With your pointer finger and thumb touching, making an OK symbol, place the filling on top of it and use your finger and thumb to push the wrapper up the sides of the fillings. It would be better to head to youtube to see how this is done.
7. Place a green pea on top (optional, this is how it is garnished in Vietnam. Other places may use roe, or an additional whole shrimp), and steam on high heat for 10 minutes. Serve while hot with the dipping! We also eat it with hot sauce.
8. Ready to serve and ENJOY!

So that’s going to wrap it up with this special food siu mai recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!