Shumai (ayam+udang)

SHUMAI

Salam kembali sekali lagi buat semua yg dtg :-),

MAsih belum sempat meronda2 kat umah org secara keseluruhannyer, masih byk kerja :P Hari ni kita masukkan resepi shumai yg sedap niiii, puji dirik sendirik jerrr :D sblm ni buat tp rasanyer resepi yg ni lagi sedap cuma sampai skrg sya tak jumpa apa itu cendawan itam yg biasa org cina gunakan kalau buat shumai jdnyer kita tuko dgn fresh shiitake.. Untuk kulit leh guna kulit gyouza yg kat bwh nun.. atau boleh beli yg readymade punyer kat supermarket ya.. Resepi sudah di edit seperti biasanyer, yg ni dah ubah kuantitinyer.. Mau buat kerjaaaa...

SHUMAI
Original Recipe From here>>http://www.chinesefoodrecipes.org/dumplings/shumai-recipe/

Ingredients(resepi dah di edit)

*300g ground chicken

*1/3cup shrimp, minced

*1tbsp sesame oil

*1/4tsp ground Black pepper

*1/4tsp pepper

*2tbsp onion, minced

*2tbsp carrot, minced

*3tbsp black mushroom, minced>>sub with shiitake

*1tbsp scallion, minced>spring onion

*2tbsp white raw egg

*salt> suit ur taste

shumai wrapper> sub with wonton or gyouza skin is ok, the best one is shumai wrapper or gyouza skin>>i used readymade gyouza skin :D

Water for steaming :D

Sori lerr terbesor pulak buat kulit dia tuuu, tu pasal jd munga2 hihihi...byk sgt kedut2 terlebih tuuu haish! tapi rasa manyak sedap wooo :D

Method:

Combine all the ingredients except for the water and shumai or gyouza wrapper, mixing well . done for filling. Please click link above for step by step pic. Steam in a bamboo steamer or any steamer should be ok for about 10-15min or until cooked. serve with syoyu(japanese light soy sauce+vinegar+ra-yu) or any dipping sauce lah! :D