Curry Shumai (Oct TFC)

Ingredients



Directions: Mix together. Form Shumai. Steam.

Pics:

O.o

Looks tasty. Ive never heard of Shumai before, but now I kinda wanna try it out...

Dont want curry but that looks tasty.

looks yummy, what did you steam them in? and would you maybe suggest baking them to give em an little crisp?

I don't have a traditional steamer; so I used a pot, colander strainer, and lid.

I've never baked them before, so I'm not sure how the skins would turn out. I would think the skins would burn before the meat was cooked through.

so maybe should I precook the meat then?

I think that would work.

I love siu maai (and most of the chinese dim sum fare)
try it with chili garlic oil and (some sesame oil)

it's good if you fry it too (after steaming). them dip it in lemon and soy sauce mix

Very interesting.

Curry? In your Siomai?
Sugoi.

from my experience baking it directly dries it out. specifically the wrapper
a steam bath while baking may do the trick (it's just like steaming)

precooking the meat may cause it not to stick to the wrapper especially if it's open faced like what you did
maybe if you seal the wrapper so the insides won't escape

Those are good points.

If you're looking for an alternate way of cooking them, I'd use less filling in each wrapper and sealing them all the way. Then boiling them to make wonton soup. You'll know when they are done when they float to the top.

Lovely~ 100 of mouses deducted points to you~ for cooking shelled prawns.

I have no idea what is in the shumai I eat at this japanese take out place lmao. End result looks great~^_^