Yummy Yummy Yummy Shumai (Siumai) Dumplings
Yummy Yummy Yummy Shumai (Siumai) Dumplings

Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, yummy yummy yummy shumai (siumai) dumplings. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Yummy Yummy Yummy Shumai (Siumai) Dumplings is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Yummy Yummy Yummy Shumai (Siumai) Dumplings is something which I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have yummy yummy yummy shumai (siumai) dumplings using 9 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Yummy Yummy Yummy Shumai (Siumai) Dumplings:
  1. Get 300 grams Ground pork (with plenty of fat)
  2. Get 100 grams Peeled shrimp (small), roughly chopped
  3. Make ready 1 small can, about 45 grams Canned scallops in broth
  4. Make ready 1 stalk worth Japanese leek, finely chopped
  5. Prepare 1 knob worth Ginger, finely chopped
  6. Make ready 1 1/2 tbsp Soy sauce
  7. Make ready 2 tbsp Sugar
  8. Make ready 30 Shumai (siumai) skins
  9. Make ready 1 optional Green peas, edamame, or corn as decoration
Instructions to make Yummy Yummy Yummy Shumai (Siumai) Dumplings:
  1. Put all the ingredients in a bowl and mix together well with your hands. Add the scallops, broth and all.
  2. Put 1 tablespoon of filling in the middle of each shumai skin. Push over to the side and roll to form a cylinder shape. Flatten the bottom, and put into a steamer that's been lined with kitchen parchment paper.
  3. Steam in a heated steamer for 15 minutes. Eat while piping hot with Japanese mustard and soy sauce.
  4. Jumbo shumai dumplings made with 300 g of ground pork, 60 g of canned scallops, and a little less soy sauce, to fill 20 skins are yummy too.

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