Let’s make Siu Mai Dumpling. Firstly we need to soak 4-5 Dried Shiitake Mushrooms in order to rehydrate them for 30 mins to 1 hr. Also, we’re going to use that water to prepare our dumpling dough mixture to bring a flavor into the dough. For Dough Mix: All-Purpose Flour / Mayda: 2 CupEgg: 2 PiecesOrange Color: 3-5 dropsSalt: To TasteWater: As per needed to make the dough. You need to mix all the items together and knead the dough for at least 8-10 mins unless smooth. Then rest it for 30 mins. Don’t forget to wrap it or keep it in a box so that it doesn’t dehydrate. For Dumpling Filling: Chicken Thigh Meat Minced/Chicken Keema: 500gm (Order Online)Shrimp: 300gmCrab Stick (Optional): 3-4 sticks (Order Online) Shiitake Mushroom: 4-5 pcs (Order Online)Bread/Breadcrumb: 2 pcsChilli: 12-13 pcsSoy Sauce: 4 tbsp (Order Online)White/Black Pepper: 1 tbspOnion Minced (Or Spring Onion 1 cup): 4 mediumEgg: 1 pcSesame Oil: 1 tsp (Order Online)Garlic Minced: 8-10 clovesGinger Paste: 1 tbsp Mix everything well. Then after 30 mins make your favourite shaped dumpling and cook it for 10 mins. Don’t overcook it, otherwise it will be harden. For Dumpling Sauce: Sugar: 1 tbspGarlic: 2 clove … Continue reading Chicken & Prawn Siu Mai (Shumai) Dumpling Recipe