Easiest Way to Make Favorite Pork and prawns Sumai
date: 2020-08-11T08:25:46.794Z
image: https://img-global.cpcdn.com/recipes/f9f432e520b88f4c/751x532cq70/pork-and-prawns-sumai-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/f9f432e520b88f4c/751x532cq70/pork-and-prawns-sumai-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/f9f432e520b88f4c/751x532cq70/pork-and-prawns-sumai-recipe-main-photo.jpg
author: Alvin Lloyd
ratingvalue: 5
reviewcount: 1508
recipeingredient:
- "1/2 package wonton wrappers cut to round" - "250 g ground pork" - "150 g raw prawns deveined and finely chopped" - "1 tablespoon soy sauce" - "1 teaspoon grated ginger" - "2-3 shiitake mushrooms finely chopped" - "1 teaspoon sesame oil" - "1/2 teaspoon salt" - "1/4 teaspoon black pepper" - "1 egg beaten for egg wash" - " Garnish 1 cup green peas" - "1 pack fish eggs optional" - " Special equipment 1 or 2 large bamboo steamers with lid pastry brush" - " If all you have on hand is square wonton wrappers stack about 10 together at a time place a round cookie cutter or drinking glass on top as a guide and slice into circles with a small knife"
recipeinstructions:
- "In a medium-sized bowl, mix together the pork, prawns, mushroom, soy sauce, ginger, sesame oil, salt, and pepper." - "Spoon a heaping teaspoon of the filling into the centre of a wonton wrapper. Lightly brush the sides of the wrapper with egg wash. Squeeze the sides up until the wrapper forms a cup, tucking in the sides and leaving the filling exposed on top. Repeat with the rest of the wrappers. Garnish with pea." - "Line 1 or 2 large bamboo steamer with parchment paper. Fit the steamer basket(s) in the wok and pour enough water into the wok until the water line is 1 inch below the bottom of the steamer. Steam the su mai for 12 to 15 minutes, until filling is firm to the touch. Serve with soy sauce, chili sauce, or chili oil."
categories:
- Recipe
tags:
- pork - and - prawns
katakunci: pork and prawns
nutrition: 134 calories
recipecuisine: American
preptime: "PT32M"
cooktime: "PT53M"
recipeyield: "4"
recipecategory: Lunch
---
Great recipe for Pork and prawns Sumai. This is the same dim sum treat that's also spelled shu mai, siew mai, and siu mai or shao mai in Cantoniese. Folding shumai is even easier than folding wonton and pot stickers. With Sumai you just need to form the wrapper into a.
Pork and prawns Sumai is one of the most popular of current trending foods on earth. It's enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They're fine and they look wonderful. Pork and prawns Sumai is something that I have loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can have pork and prawns sumai using 14 ingredients and 3 steps. Here is how you can achieve that.
##### The ingredients needed to make Pork and prawns Sumai:
1. Prepare 1/2 package wonton wrappers, cut to round* 1. Get 250 g ground pork 1. Prepare 150 g raw prawns, deveined and finely chopped 1. Take 1 tablespoon soy sauce 1. Prepare 1 teaspoon grated ginger 1. Prepare 2-3 shiitake mushrooms (finely chopped) 1. Prepare 1 teaspoon sesame oil 1. Prepare 1/2 teaspoon salt 1. Get 1/4 teaspoon black pepper 1. Prepare 1 egg, beaten, for egg wash 1. Take Garnish: 1 cup green peas 1. Prepare 1 pack fish eggs (optional) 1. Take Special equipment: 1 or 2 large bamboo steamers with lid, pastry brush 1. Prepare If all you have on hand is square wonton wrappers, stack about 10 together at a time, place a round cookie cutter or drinking glass on top as a guide, and slice into circles with a small knife
Add mushrooms, prawns and green onions, mix until just dispersed (don't crush the prawn meat). Pork and shrimp are classic ingredients for Cantonese style shumai. I suggest you choose minced pork with a higher content of fat which makes the filling more tender and moist. The addition of water or stock to the filling also helps to avoid a dry texture.
##### Instructions to make Pork and prawns Sumai:
1. In a medium-sized bowl, mix together the pork, prawns, mushroom, soy sauce, ginger, sesame oil, salt, and pepper. 1. Spoon a heaping teaspoon of the filling into the centre of a wonton wrapper. Lightly brush the sides of the wrapper with egg wash. Squeeze the sides up until the wrapper forms a cup, tucking in the sides and leaving the filling exposed on top. Repeat with the rest of the wrappers. Garnish with pea. 1. Line 1 or 2 large bamboo steamer with parchment paper. Fit the steamer basket(s) in the wok and pour enough water into the wok until the water line is 1 inch below the bottom of the steamer. Steam the su mai for 12 to 15 minutes, until filling is firm to the touch. Serve with soy sauce, chili sauce, or chili oil.
I suggest you choose minced pork with a higher content of fat which makes the filling more tender and moist. The addition of water or stock to the filling also helps to avoid a dry texture. Mince the shrimp and add it into a large mixing bowl with ground pork. Add the rest of the ingredients and mix thoroughly. Test the seasoning of the meat by putting ¼ of a teaspoon size of meat in the microwave for ten seconds.
So that's going to wrap it up for this special food pork and prawns sumai recipe. Thank you very much for reading. I am sure you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
image: https://img-global.cpcdn.com/recipes/f9f432e520b88f4c/751x532cq70/pork-and-prawns-sumai-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/f9f432e520b88f4c/751x532cq70/pork-and-prawns-sumai-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/f9f432e520b88f4c/751x532cq70/pork-and-prawns-sumai-recipe-main-photo.jpg
author: Alvin Lloyd
ratingvalue: 5
reviewcount: 1508
recipeingredient:
- "1/2 package wonton wrappers cut to round" - "250 g ground pork" - "150 g raw prawns deveined and finely chopped" - "1 tablespoon soy sauce" - "1 teaspoon grated ginger" - "2-3 shiitake mushrooms finely chopped" - "1 teaspoon sesame oil" - "1/2 teaspoon salt" - "1/4 teaspoon black pepper" - "1 egg beaten for egg wash" - " Garnish 1 cup green peas" - "1 pack fish eggs optional" - " Special equipment 1 or 2 large bamboo steamers with lid pastry brush" - " If all you have on hand is square wonton wrappers stack about 10 together at a time place a round cookie cutter or drinking glass on top as a guide and slice into circles with a small knife"
recipeinstructions:
- "In a medium-sized bowl, mix together the pork, prawns, mushroom, soy sauce, ginger, sesame oil, salt, and pepper." - "Spoon a heaping teaspoon of the filling into the centre of a wonton wrapper. Lightly brush the sides of the wrapper with egg wash. Squeeze the sides up until the wrapper forms a cup, tucking in the sides and leaving the filling exposed on top. Repeat with the rest of the wrappers. Garnish with pea." - "Line 1 or 2 large bamboo steamer with parchment paper. Fit the steamer basket(s) in the wok and pour enough water into the wok until the water line is 1 inch below the bottom of the steamer. Steam the su mai for 12 to 15 minutes, until filling is firm to the touch. Serve with soy sauce, chili sauce, or chili oil."
categories:
- Recipe
tags:
- pork - and - prawns
katakunci: pork and prawns
nutrition: 134 calories
recipecuisine: American
preptime: "PT32M"
cooktime: "PT53M"
recipeyield: "4"
recipecategory: Lunch
---
Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, pork and prawns sumai. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This will be really delicious.
Great recipe for Pork and prawns Sumai. This is the same dim sum treat that's also spelled shu mai, siew mai, and siu mai or shao mai in Cantoniese. Folding shumai is even easier than folding wonton and pot stickers. With Sumai you just need to form the wrapper into a.
Pork and prawns Sumai is one of the most popular of current trending foods on earth. It's enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They're fine and they look wonderful. Pork and prawns Sumai is something that I have loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can have pork and prawns sumai using 14 ingredients and 3 steps. Here is how you can achieve that.
##### The ingredients needed to make Pork and prawns Sumai:
1. Prepare 1/2 package wonton wrappers, cut to round* 1. Get 250 g ground pork 1. Prepare 150 g raw prawns, deveined and finely chopped 1. Take 1 tablespoon soy sauce 1. Prepare 1 teaspoon grated ginger 1. Prepare 2-3 shiitake mushrooms (finely chopped) 1. Prepare 1 teaspoon sesame oil 1. Prepare 1/2 teaspoon salt 1. Get 1/4 teaspoon black pepper 1. Prepare 1 egg, beaten, for egg wash 1. Take Garnish: 1 cup green peas 1. Prepare 1 pack fish eggs (optional) 1. Take Special equipment: 1 or 2 large bamboo steamers with lid, pastry brush 1. Prepare If all you have on hand is square wonton wrappers, stack about 10 together at a time, place a round cookie cutter or drinking glass on top as a guide, and slice into circles with a small knife
Add mushrooms, prawns and green onions, mix until just dispersed (don't crush the prawn meat). Pork and shrimp are classic ingredients for Cantonese style shumai. I suggest you choose minced pork with a higher content of fat which makes the filling more tender and moist. The addition of water or stock to the filling also helps to avoid a dry texture.
##### Instructions to make Pork and prawns Sumai:
1. In a medium-sized bowl, mix together the pork, prawns, mushroom, soy sauce, ginger, sesame oil, salt, and pepper. 1. Spoon a heaping teaspoon of the filling into the centre of a wonton wrapper. Lightly brush the sides of the wrapper with egg wash. Squeeze the sides up until the wrapper forms a cup, tucking in the sides and leaving the filling exposed on top. Repeat with the rest of the wrappers. Garnish with pea. 1. Line 1 or 2 large bamboo steamer with parchment paper. Fit the steamer basket(s) in the wok and pour enough water into the wok until the water line is 1 inch below the bottom of the steamer. Steam the su mai for 12 to 15 minutes, until filling is firm to the touch. Serve with soy sauce, chili sauce, or chili oil.
I suggest you choose minced pork with a higher content of fat which makes the filling more tender and moist. The addition of water or stock to the filling also helps to avoid a dry texture. Mince the shrimp and add it into a large mixing bowl with ground pork. Add the rest of the ingredients and mix thoroughly. Test the seasoning of the meat by putting ¼ of a teaspoon size of meat in the microwave for ten seconds.
So that's going to wrap it up for this special food pork and prawns sumai recipe. Thank you very much for reading. I am sure you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
