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Shu Mai Dumplings


By Cravings of the Newlyweds (Visit website)





As per my entry yesterday, I'm excited on hubby's shu mai dumplings.. Ah.. really brings back those days  back in the Philippines were we enjoyed eating these 3pcs for P10 food with soy sauce, calamansi and chilli oil. oh well, that was the price way back our college days and ordering it from a small shu mai store, restaurants' shu mai is a bit pricey, and we still prefer shu mai stores along the street..

We ate 27pcs of shu mai, and it was really great, we thought we couldn't ate it all, talking about cravings huh.. Love how my husband did the shu mai, have no idea how he wrapped those, he even made a chili oil to complete it, but I forgot to include it in the shoot. He also made a seafood fried rice and yes, after that two incredible dish, you bet how tired my husband is. 

And now, as I am typing, we just had our super snack attack..a jaw breaking and tummy bursting snack.. will post it tomorrow.. oh.. its tortillas..


Ingredients: Shu Mai/Siomai

Filling:
200-250g ground pork
100g shrimp, diced
small carrot, diced
small onion, diced
1 tbsp soy sauce
1 tsp sesame oil
salt and pepper
scallions, diced

Wrapper: 30 pcs Shu Mai wrapper (actually, its really indicated that it's for shu mai..so shu mai wrapper it is)

Procedure:
1. Combine all the filling ingredients in a bowl, mix thoroughly
2. Scoop a tbsp of mixture, put it in the center of the wrapper, and wrap it around the filling. repeat with the rest.
3. In a steamer, grease the layer where the shu mai will be placed, so the wrapper wont stick. place your shu mai at least an inch or two apart, for the steam to flow nicely..
4. Cover the steamer and let it cook for 15-20 mins.
5. Serve with soy sauce and calamansi, hot sauce or chili oil and roasted garlic.

For Chili Oil
3 tbsp olive oil
1/2 tsp chili flakes

In a medium heat, combine the two until the chili flakes brings out his aroma and color.


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