Journal Entry 149
Shumai had always been my all time favourite dim-sum dish. They are just so delicious that each time I go to any Chinese restaurants - it is definitely a must order dish for me and even the hubby is aware of my craze over shumai.
It never strike me that this dish can be homemade till I came across my cousin's post via Facebook. Spoke to her and was advised that it was a simple meal to make. All we need were some wanton wrappers and for the fillings - the main ingredients were mainly pork/prawns mixed together. Sounds easy right ? Not really a daunting task though. On top of this, it is advisable to add some water chesnuts /turnip for sweetness and some ebiko or prawn roe as toppings for garnishing.
To start off the dish, I prepared the required ingredients first and again, switched on to You Tube to see the full demo on shiumai making. Followed step by step till I get the below results :). One thing though, it is best to add the prawn roe last or else it will be over cooked - silly me :(.
Note : For the filling, combine prawn, meat, salt, sugar, sesame oil, soy sauce and chicken stock and mixed well before wrapping it.
Before steaming the dumplings
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| Wrapped Dumplings |
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| Steamed Shiu Mai |
The hubby's verdict : The meat was a bit too hard and somehow or rather he can't taste the overall texture. I guess I might have over-steamed it :(. It was a good try though :)
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