Cantonese Style Dry Steamed Shaomai-animated Gif Tutorial
1.
Wonton wrappers for the Cantonese-style dry steamed siu mai should be round in shape for the most neat effect. But generally only squares can be bought in the market.
2.
After we buy it back, we use a knife to cut 2 knives on each corner,
3.
Make it an approximately circular 12-sided shape.
4.
For the filling method, I followed the method of "Hand-made gluten fish balls" this time, adding corn kernels, and mixing them evenly. Then prepare everything: crust, stuffing, a western knife (or a 2 cm wide ice cream stick) and a steamer. The spoon in the picture above is a beautiful misunderstanding
5.
Step 1: Form the index finger, tiger’s mouth and thumb of the left hand into a C shape, and then spread a piece of wonton wrapper.
6.
Step 2: Place about 15-20 grams of filling with a dining knife or ice cream stick spoon in the center of the wonton wrapper and press down at the same time. At the same time, move the index finger of your left hand to rotate the shaomai at the tiger’s mouth.
7.
Step 3: Attach the index finger and thumb of the left hand to the tip of the finger to ensure that the size of the shaomai is the same. At the same time, hold the middle finger, ring finger and little finger of the left hand as parallel as possible to ensure the vertical waistline of the Cantonese shaomai. The other side can be scraped out or filled with fillings according to the actual situation.
8.
Step 4: Finally, use a knife to smooth the fillings and the wonton wrappers, and the making of a shaomai is completed.
9.
Since wonton wrappers are alkaline, they will not stick to everything, so there is no need to separate them from each other.
10.
Steam over high heat for 5-6 minutes (when the steaming reaches the 4th minute, lift the lid to let go of the water vapor, commonly known as "letting out the gas"), then the pan is ready.
11.
Since fish is used as the main ingredient this time, the decoration on the top is suitable for some foods with strong flavor and high color contrast, such as caviar and black truffle sauce.
Tips:
1. Regarding siu mai, the best weight is about 15-20 grams, and try to keep the size of each one as long as possible, so that the steaming time can be unified, and diners can also eat one bite.
2. Because the weight of each siu mai is 15-20 grams, in the first step, you can judge how many wonton skins you need based on the actual weight of the meat to avoid wasting.
