1/4tsp Bicarbonate Soda
1/4tsp Bicarbonate Soda
6dried Shiitake Mushroom
1tbsp Chicken Stock
1/2tbsp White Pepper
2tsp Soy Sauce
- ’Dat’ the mixture ten times or so. To help form ‘springy-ness’ to our filling, it’s time for what’s probably my favorite method in Chinese cooking – ‘dat’-ing the meat. What you wanna do is grab all your filling and continuously slam it against the bowl about ten times – I’m not sure exactly how this works, but it makes everything a bit more springy.
- Add your ‘jianshui’ substitute (¼ tsp baking soda mixed with ¾ tsp water) to the lean, mix thoroughly, add in the shrimp and the salt and start the mixing/stirring process. So in the past we’ve done this step using chopsticks, but we’ve moved to mixing/stirring with hands… which’s easier I think. Once all these ingredients are in and combined, begin mixing this in one direction. You wanna do this for three minutes or so – the lean and shrimp are going to break down and begin to form a more uniform whole. What’s happening is the salt will help the water-soluble protein molecules deform and unravel, and it’ll begin to restructure. It’ll be finished once the mixture becomes ‘sticky’ and leave slight white streaks on the side of the bowl.
- Wash the ‘slime’ off the shrimp, roughly chop, then dry. Like most fish/seafood, shrimp have a sort of ‘slime’ on them in order to protect them from parasites and such. It’s usually not noticeable after cooking, but we need to make sure our chopped shrimp have a good texture to them. To get rid of that ‘slime’, continually rinse the shrimp under cool water for five minutes or so. The shrimp should turn slightly ‘white-ish’ like at 2:38 in the video, and you should notice a sort of textural difference in your fingers. Once you got that slime off, give them a rough chop to get them into a similar size as your diced pork and dry them thoroughly with a towel. Set aside.
- Separate the lean and the fat, and finely dice both. For meat fillings, you’d often get the lean into a sort of paste-like consistency – that’s not what we’re doing here. We want the lean to still have some texture to it, so a fine dice is good enough. You want are cubes with a thickness 0.7cm.
- Marinate the shrimp in the baking soda marinade. Marinate for 15 minutes or so using ½ tsp salt and a ¼ tsp baking soda. This’ll help the shrimp maintain their pop through the cooking process.
- Rinse the ‘blood’ from the diced lean. Not sure if this is actually ‘blood’, but what you wanna do is soak the diced lean in cool water for about a minute. Once the water’s got a bit of color to it, swap the water and soak again. Repeat this process about five times, or until the pork lean turns a ‘white-ish’ color and the water runs clear.
- Rehydrate then dice the mushrooms. As I went through above, this’ll take a couple hours if you use hot water, or alternatively you could toss em in cool water in the morning and they’d be ready by evening. If you’re rendering your own lard, you’d also prolly wanna prep that in advance as well.
- Add the seasoning (i.e. the sugar, the chicken bouillon, the white pepper powder, the MSG, and the soy sauce), the mushrooms, and the diced fat – combining well after the addition of each. Then add in your 40g of melted lard to coat, then mix well. The reason we add the fat and the lard after our mixing process is that the oil from each would inhibit the restructuring of the proteins. Once everything’s mixed, set it aside until you’re ready to wrap your Siumai.
You have all the ingredients to cook this recipe immediately. Go to Cook Now recipes.
You are missing some ingredients but you can use what you have at home to make a few changes to the recipe and start cooking. Go to Cook Now recipes.
What's to Eat? is essentially a recipe book. Using the ingredients you have at home, we will flag up the recipes you can cook immediately, and those for which you may need to swap one or more ingredients.