Step-by-Step Guide to Make Favorite Jumbo Sized Shumai (Siu Mai) Dumplings with Shrimp

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, jumbo sized shumai (siu mai) dumplings with shrimp. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Jumbo Sized Shumai (Siu Mai) Dumplings with Shrimp is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Jumbo Sized Shumai (Siu Mai) Dumplings with Shrimp is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can cook jumbo sized shumai (siu mai) dumplings with shrimp using 11 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Jumbo Sized Shumai (Siu Mai) Dumplings with Shrimp:

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

Steps 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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