Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, fried and steam siu mai. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Fried and steam siu mai is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Fried and steam siu mai is something which I’ve loved my entire life.

My first go at steaming siu mai. I fried up some garlic onion and green pepper, added chinese salt amd pepper seasoning, then added my steamed siu mai. The same as the fried version, but steamed instead of fried, and the ones you're more likely to see on dim sum carts.

To begin with this particular recipe, we have to prepare a few components. You can cook fried and steam siu mai using 9 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Fried and steam siu mai:

1. Get Half kg minced pork
2. Make ready 10 pc big prawn/ tiger prawn
3. Make ready 1 tsb corn starch flour
4. Prepare Good amount of salt
5. Get 1/2 tsb sesame oil
6. Get Pinch sugar
7. Make ready 1 tsb ground pepper
8. Make ready 1 tsb bamboo shoot water/ chicken stok liquid
9. Get Ready made dumpling skin for wraping

Siu mai (SHOO-my), or shaomai, are popular little steamed dumplings from southeastern China. Ingredients: Chicken meat, salt, carrot, sesame oil, siew mai pastry. They can be steamed, boiled, pan-fried, or deep-fried, and can have thin, delicate wrappers, or be made with a thicker, heavier dough. The boiled version of the classic dumpling.

Instructions to make Fried and steam siu mai:

1. Mix the mince pork with baking soda and rinse with water to remove blood,dice the prawn and use baking soda to remove the slimy of the prawn, rinse. Remove access water frm the pork and prawn and mix together in bowl. Mix all ingredient.
3. You can freeze and cook it for next time
4. You can steam or fry it, i like both

The only difference between steamed and boiled is that the wrapper is normally a bit thicker for boiled dumplings since it. (Mand. shao mai; Cant. siu mai) UNLEAVENED WHEAT DOUGH WRAPPER FAMILY. Typically steamed, they can also be steam-fried. Fun gor are believed to have become popular outside their homeland in Daliang around eighty years ago. This recipe is part of our collection of Steamed Dim Sum Dishes. Sign up for our newsletter to get recipes, dining tips and restaurant reviews throughout the year!

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