Dimsum-style Shrimp Chicken Siomay And What's The Difference Between Dimsum And Siomay

What's the Difference Between Dimsum And Siomay?

Siomay uses fish meat ingredients, so the taste and aroma are stronger. The type of fish used is mackerel. Meanwhile, dimsum can use various types of protein, such as fish, chicken, beef, to chopped crab. although it seems to be richer in filling, the dimsum aroma is not as strong as the dumplings.

What is Dim Sum?

Merdeka.com - Dimsum is a snack that is an important part of Chinese cuisine. the types are very diverse, because all cakes and appetizers can be categorized as dimsum. however, the dimsum known in non-chinese countries is usually more limited.How many minutes to steam the chicken dimsum? Steam the dim sum for 10-20 minutes.

What Causes Hard Siomay?

If flour is added at the beginning and then just kneaded, this can make the dimsum dumplings tough.

Ingredient

550 gr chicken thigh fillet
100 gr peeled prawns
2 tbsp sesame oil
1.5 tbsp oyster sauce
100 gr yam, cut into small cubes
2 tbsp sugar (me 1 tbsp sugar)
1/2 tsp pepper
1/2 tsp salt
2 cloves of garlic
1/2 tsp stock powder, optional
125 gr sago flour
Dumpling skin/siomay
- grated carrot for topping

How to make

1. Chop the chicken and prawns and mix them together with the yam and other spices, mix well
2. Enter the sago flour and stir / knead until well mixed.
3. Wrap it with dumpling skin, steam for 20-30 minutes depending on the size
4. Serve

My style chili sauce

• Curly and cayenne pepper according to taste
• 1 tbsp tomato sauce
• 1 tsp chili sauce
• 2 cloves of garlic
• 1 lime/lime
• Salt and sugar to taste
• 100 ml Water
• A little cornstarch solution
** Boil the chilies and garlic, remove and then grind finely, boil again with water and mix with other spices. Taste correction, lastly thicken with cornstarch solution. Stir, boil, remove

Tips

so that the dumpling skin is not hard when it's cold, before it's steamed and before it's cooked, brush/spray the dumplings with water until smooth. Guaranteed that the dumpling skin will stay soft, with notes... don't leave it in an open container 😊