Jumbo Sized Shumai (Siu Mai) Dumplings with Shrimp

Hello everybody, it is me, Dave, welcome to my recipe page. Today, we're going to prepare a distinctive dish, Jumbo Sized Shumai (Siu Mai) Dumplings with Shrimp. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Jumbo Sized Shumai (Siu Mai) Dumplings with Shrimp is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have Jumbo Sized Shumai (Siu Mai) Dumplings with Shrimp using 11 ingredients and 5 steps. Here is how you can achieve it.

I wanted to make a large dish for sharing. When I made thes for the first time, I used too many ingredients and they didn't taste so great... but after several trials I settled on this simple recipe.

■You can use scallops or squid instead of shrimp too. Use any seafood you like. ■They don't have to be jumbo sized either♪ ■Don't steam them too long ,otherwise you will make the dumplings hard. ■At Step 3 coat the filling with shumai skin cut into strips and press firmly. I think the amount of shumai skin is just right. Recipe by Jirojiro

Ingredients and spices that need to be Take to make Jumbo Sized Shumai (Siu Mai) Dumplings with Shrimp:

1. 200 grams Ground pork
2. 50 grams Onion
3. 80 grams Peeled shrimp
4. 1 pack of 25 Shumai (siumai) skins
5. 1/2 tsp ◎ Salt
6. 1 heaping teaspoon ◎ Sugar
7. 2 tsp ◎ Sake
8. 2 tsp ◎ Oyster sauce
9. 1 dash Sesame oil (optional)
10. 1 Vinegar soy sauce or ponzu
11. 1 Japanese mustard

Steps to make to make Jumbo Sized Shumai (Siu Mai) Dumplings with Shrimp

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.

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