Jumbo Sized Shumai (Siu Mai) Dumplings With Shrimp Recipe by cookpad.japan
Cooking Instructions 1 Mince the onion and peeled prawns finely. Put in the ◎ and the other ingredients and mix well until sticky. Leave to rest in the fridge for a while. 2 Cut the shumai skins in half and slice into 3mm stripes. 3 Place the cut shumai skins into a container and toss gently. Take spoonfuls of the meat-shrimp mixture, throw into the container with the cut up skins, and form into balls. Your hands will remain clean. 4 Drizzle sesame oil on parchment paper (optional) and bring the water in a steamer to a boil. Place the siu mai dumplings on the parchment paper in the steamer and steam for about ten minutes. 5 Serve the dumplings with Japanese mustard, ponzu sauce and vinegar soy sauce. 1 Mince the onion and peeled prawns finely. Put in the ◎ and the other ingredients and mix well until sticky. Leave to rest in the fridge for a while. 1 Mince the onion and peeled prawns finely. Put in the ◎ and the other ingredients and mix well until sticky. Leave to rest in the fridge for a while. 2 Cut the shumai skins in half and slice into 3mm stripes. 2 Cut the shumai skins in half and slice into 3mm stripes. 3 Place the cut shumai skins into a container and toss gently. Take spoonfuls of the meat-shrimp mixture, throw into the container with the cut up skins, and form into balls. Your hands will remain clean. 3 Place the cut shumai skins into a container and toss gently. Take spoonfuls of the meat-shrimp mixture, throw into the container with the cut up skins, and form into balls. Your hands will remain clean. 4 Drizzle sesame oil on parchment paper (optional) and bring the water in a steamer to a boil. Place the siu mai dumplings on the parchment paper in the steamer and steam for about ten minutes. 4 Drizzle sesame oil on parchment paper (optional) and bring the water in a steamer to a boil. Place the siu mai dumplings on the parchment paper in the steamer and steam for about ten minutes. 5 Serve the dumplings with Japanese mustard, ponzu sauce and vinegar soy sauce. 5 Serve the dumplings with Japanese mustard, ponzu sauce and vinegar soy sauce. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls BEST Hot Wings Avocado And Banana Smoothies 3 Ingredients Gravy Baked Breakfast Cup Curry Chicken BEST Hot Wings Avocado And Banana Smoothies 3 Ingredients Gravy Baked Breakfast Cup Curry Chicken Rich, Juicy Gyoza with Mixed Mince Easy Fluffy Shumai (Siumai) Dumplings Juicy Cabbage Gyoza Dumplings (Lightly Seasoned) Easy and Authentic Shumai Easy Gyoza Dumplings with Crispy Skins and Juicy Insides Easy, Sweet, and Delicious French Toast Avocado Toast Garlic Pepper Toast Simple Homemade Gyoza with Chinese Chives Mayonnaise Tuna and Avocado Spread Rich, Juicy Gyoza with Mixed Mince Easy Fluffy Shumai (Siumai) Dumplings Juicy Cabbage Gyoza Dumplings (Lightly Seasoned) Easy and Authentic Shumai Easy Gyoza Dumplings with Crispy Skins and Juicy Insides Easy, Sweet, and Delicious French Toast Avocado Toast Garlic Pepper Toast Simple Homemade Gyoza with Chinese Chives Mayonnaise Tuna and Avocado Spread