Monday, February 16, 2015

dim sum for breakfast!

hello friends! how was your valentine's day?
I made shu mai (pork & shrimp dumpling) for our valentine breakfast last weekend, it was my first attempt at making dim sum. I always thought it was quite difficult to make dim sum at home, it may be a daunting task; but i really want to try. here's some photos of my shu mai making - before & after.

{Steamed Shu Mai Recipe}

• 300g pork
• 300g shrimp
• 4 chinese mushrooms (diced)
• 8 water chestnuts (minced)
• 1/2 carrot (minced)
• ginger (grated)

• green onion (chopped)
• 2 packs of wantan wrappers (preferably round shaped)

* diced carrot / green pea / salted egg yolk / japanese caviar (for garnish,
according to personal preference)

• 1 tsp salt
• 1/4 sugar

• 1/2 tsp white pepper powder
• 1/2 tsp sesame oil
• 1 tsp chicken stock

• 2 tsp shaoxing wine
• 2 tsp light soy sauce

• 2 tbsp tapioca flour
• 2 tsp water 

Overall it taste pretty good & flavorful, but need to improve with more finely chopped/diced chinese mushroom & water chestnut, felt that it was too chunkily this time, and to reduce the portion size, it was shu mai KING. >_<
Next, I want to try making har gow / shimp dumpling / 虾饺, but i think shrimp dumpling will be more difficult if compare to shu mai.

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