Скачать или смотреть Homemade Cantonese Shrimp Shumai With Caviar Recipe(魚籽蝦肉燒賣) [中文字幕，Eng Sub]

Cantonese shumai(燒賣) one of the most popular dim sum is typically made with pork. This recipe shows you how to make shrimp shumai(虾肉烧卖) and also a prawn shao mai with whole shrimp & caviar or roe(魚籽蝦肉燒賣). These dry steam prawn siew mai(干蒸虾肉烧卖) can be prepared ahead and freeze them for later use. Once frozen, store the shrimp shumai(虾肉烧卖) in a freezer bag or container. When you want to use the shrimp siew mai steam them frozen & don't defrost them first.

广东美食天下闻名。广东人有“叹早茶”的习俗，每天到茶楼，点上“一盅两件”甚是享受。其中干蒸烧卖是大部分人必点的点心。小小的一个烧卖，皮薄馅多，咬下去后口感及其丰富。一般的烧卖是猪肉馅，如果在烧卖顶部放一只虾仁和鱼籽点缀就成了魚籽蝦肉燒賣。而且包烧卖是挺好玩挺简单的，随手捏一捏就成型，它属于工多艺熟的活。今天我来学一学只用虾子做的虾肉烧卖，然后在家里“叹茶”。

Equipments:
1) A food processor to make the shrimp shumai filling. (You can also use a knife to chop it finely).
2) A steamer(bamboo preferred for best result) to steam the shrimp shumai.
3) Some perforated parchment paper.
4) Pot or Pan that can support your steamer for boiling water & steaming.

设备：
1) 一个食品料理机用于制作虾肉馅。 （你可以用刀把虾剁成馅）。
2) 一个竹制的蒸笼。
3) 一些穿孔油纸。
4) 一个和蒸笼大小的锅或平底锅，用于烧水和蒸烧卖。

Ingredients:
Shrimp 1 lbs
Shrimp 10 pcs (pick few pieces out for later use)
Siu Mai(Wonton) Wrapper 1 bag (round shape)

材料：
虾 1磅
虾仁 10只 (从1磅虾里挑几只备用）
烧卖(馄饨)皮 1包 (圆形)

Seasonings:
Salt 2 tsp
Sugar 2 tsp
Pepper 2 tsp
Potato Starch 2 tbsp
Sesame Oil 1 tbsp
Water 4 tbsp or 1/4 cup

调味料：
盐 2茶匙
糖 2茶匙
胡椒粉 2茶匙
马铃薯淀粉 2汤匙
麻油 1汤匙
水 4 汤匙 或 1/4 杯

Instructions:
1. Pat dry the shrimp using paper towels, make sure to blot as much moisture as possible.
2. Place the shrimp into the food processor, chop it until it becomes a paste, transfer the shrimp paste into a bowl, set it aside.
3. Take a bowl, add all seasonings (potato or cornstarch, pepper, sugar, salt, sesame oil, & water) together, stir well.
4. Pour a small portion of the seasoning liquid into the shrimp paste, stir & mix it well, then keep adding the liquid a few times to make sure the shrimp paste absorbs the flavor evenly.
5. Use plastic food wrap to cover the shrimp paste, put it into the refrigerator for at least 3 hours or overnight.
6. Open the shumai wrapper bag, take 1 piece on the left hand, choose the less flour side face up.
7. Using a butter knife or back of a spoon scoop about 1oz(1-2 teaspoons) of shrimp paste in the center of the wrapper.
8. Hold the stuffing wrapper in your left hand, use the index finger and thumb of your right hand to fold the edge of the shumai wrapper, and turn it while turning. The left index finger and thumb cooperate to make a fixed gesture in a circle.
9. Gently squeeze the middle of the shumai with the thumb, index finger, and middle finger of the left hand. The ring finger is recessed to hold the bottom of the shumai, keeping the round shape. The butter knife in the right-hand presses the filling at the same time to make it flat until the top and bottom of the shumai are flatten can stand on the table, and the shumai is complete.
10. Now let's make the whole shrimp shumai, the steps are similar to the above. When the left index finger and thumb squeeze into a cup, hold the shumai. Use a butter knife to push the stuffing down into a concave shape, take a piece of shrimp into a circle shape, and gently press the shrimp on the shumai to make it flush.
11. Here's the final decoration step, gently place a dab of masago(capelin roe) or tobiko(flying fish roe) on the shumai one by one.
12. Put perforated parchment paper into the steamer before placing the shumai. This will prevent shumai from sticking & prevent excessive moisture condensation.
13. Let's steam for 8 minutes by using HIGH heat, then enjoy the delicious shrimp shumai!

料理步骤：
1. 用厨房纸把虾仁吸干水分。
2. 将虾仁放入料理机中，打成肉馅，将虾肉馅盛出碗中，备用。
3. 取一碗，加入所有调味料（马铃薯淀粉、胡椒粉、糖、盐、香油、水），搅拌均匀。
4. 先加入少许调味液在虾肉馅中，搅拌均匀，使肉馅均匀吸收调味液，分次加入调味液搅拌至完毕。
5. 用保鲜膜盖好肉馅，放入冰箱冷藏至少3小时或过夜。
6. 打开烧卖包装袋，取出1片，面粉少的一面朝上。
7. 用馅挑(黄油刀) 舀大约1盎司(1-2 茶匙) 肉馅放在烧卖皮中心。
8. 左手拿着馅皮，用右手的食指和拇指把烧卖皮边缘折起粘合，一边折一边转。左手食指和拇指配合做圆圈的固定手势。
9. 左手拇指·食指·和中指轻轻挤压烧卖的中部，无名指凹起托起烧卖的底部，保持圆形状，右手的馅挑同时按住肉馅使其平整，直到烧卖顶部和底部变平可以立在桌子上，烧卖就完成了。
10. 现在来制作整只虾仁的烧卖，步骤与上述相似。左手握住烧卖。用馅挑将肉馅往下推出凹型，拿一只虾仁圈好形状，轻轻地将虾放在烧卖上压好，使其与烧卖齐平。
11. 最后的装饰步骤来了，在烧卖上一一放入各色魚籽。
12. 拿一张穿孔油纸放入蒸笼中，然后才放烧卖，这样会防止烧卖粘腻和积水。
13. 水烧开，用大火蒸8分钟，就可以享用美味的虾烧卖啦！

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#HomemadeShrimpShumai
#鱼籽鲜虾烧卖
#干蒸虾肉烧卖
虾肉烧卖
干蒸烧卖
魚籽蝦肉燒賣
鱼籽鲜虾烧卖