No products in the cart.
Return To ShopChef Paul说烧卖的肉馅必须是要‘洗’至出胶，才能做出弹牙爽滑的殿堂级酒楼式烧卖皇。除此至外，烧卖的食材以及馅料的做法包法也都是做出好看又好吃的烧卖皇关键。至于秘诀，Chef Paul全都会在这视频里分享给各位。同学们，专心来上课咯！ #名厨ChefPaul #摩登娘惹料理餐馆KC&Co #烧卖皇师傅没有卖 分量：10人份（50-60粒烧卖） 准备时间：45分钟 煮时：15分钟 材料A (馅料）： 600克 中咀/猪肩肉丁 100克 猪肥肉丁 300克 白虾肉丁 25只 白虾（对半切） 30克 香菇丁 20克 干贝末 30克 风车粉 2克 胡椒粉 2克 糖 5克 盐 10克 绍兴酒 10克 麻油 材料B： 50-60片 云吞皮 (切8角型） 馅料做法： 1. 把猪肩肉丁和盐加入一个大盆里，用手掌把肉丁搓/‘洗’至开始出胶质 2. 加入糖，继续搓至起胶，大概7分钟 3. 加入虾肉丁，搅拌搓匀，大概2分钟 4. 加入猪肥肉丁，搅拌搓匀 5. 加入风车粉，搅拌搓匀 6. 其余的材料A的食材（白虾除外）加入，搓匀至馅料成团和粘手 7. 加入白虾 8. 馅料移入个大碗，用个保鲜纸把馅料密封包起来，收入冰箱隔夜腌制 烧卖做法： 1. 用个擀面棍从云吞皮的中心点把云吞皮擀阔，然后切成8角型 2. 把一张云吞皮平放在掌心 3. 用把小刮刀刮入适量的馅料 4. 把小刮刀放在馅料的中心点，翻过来 5. 塞入虎口，无名指和尾指顶着烧卖的底部，然后用小刮刀压成烧卖型 6. 把半只虾放在烧卖肉馅上，轻压封口，烧卖就包好了 7. 重复以上步骤至肉馅包完 8. 把蒸笼的水煮开，烧卖进蒸笼，大火蒸8分钟 9. 烧卖出锅，趁热享用
⚠️ 转载食谱请注明食谱来自南洋小厨
⚠️ Please credit Nanyang Kitchen if you re-share this recipe
SUBSCRIBE TO OUR YOUTUBE CHANNEL
RM6.50 – RM7.50
Siu Mai 烧卖皇
Course: Dessert, SidesCuisine: ChineseServings
50
piecesPrep time
45
minutesCooking time
15
minutesSiu mai (a.k.a. shumai, shaomai, xiu mai) is a famous Cantonese cuisine usually served as a dim sum. According to Chef Paul, the essence of making crunchy siu mai lies in how you knead the meat paste. Watch the recipe video to find out how it’s done!
Ingredients
- Ingredients A (meat paste)
600 g pork shoulder (diced)
100 g pork lard (diced)
300 g white prawn (diced)
25 pc white prawn (sliced in half)
30 g shiitake mushroom (soaked & minced)
20 g dried scallop (soaked & minced)
30 g potato starch
2 g pepper
2 g fined sugar
5 g salt
10 g shaoxing wine
10 g sesame oil
- Ingredients B
50-60 pc wonton skin (cut 4 corners off)
Instructions
- Steps (for meat paste)
- Add diced pork shoulder and salt into a big mixing bowl, use the palm to press and knead until it turns stickiness
- Add sugar, continue kneading it for around 7 minutes
- Add diced prawn, mix well and knead it for around 2 minutes
- Add diced pork lard, mix well and knead it
- Add potato starch, mix well and knead it
- Add the remaining Ingredients A (except for the white prawn), continue kneading it until it turns into a sticky dough
- Add white prawn to the side
- Move mixture to a big bowl, use cling wrap to seal it, store it in the fridge overnight to marinate
- Steps (for wrapping)
- Place a rolling pin in the middle of the wonton skin to expand the skin size, then cut off the 4 corners
- Place a wonton skin on your palm
- Use a cake spatula to scoop a portion of meat paste
- Insert the cake spatula in the middle of the meat paste, then turn it upside down
- Stuff it into a hole made by your fingers, with your ring and little finger acting as a base to hold the siu mai, then press and stuff the meat paste with the cake spatula
- Place the sliced prawn on top of the siu mai, press lightly to seal
- Repeat the steps above until you are done with all the meat paste
- Heat the bamboo steamer, steam the siu mai with high heat for 8 minutes
- Retrieve the siu mai and ready to serve!
Recipe Video
厨房摄影棚 Kitchen Studio For Rent
Add comment