Chef Paul说烧卖的肉馅必须是要‘洗’至出胶才能做出弹牙爽滑的殿堂级酒楼式烧卖皇。除此至外烧卖的食材以及馅料的做法包法也都是做出好看又好吃的烧卖皇关键。至于秘诀Chef Paul全都会在这视频里分享给各位。同学们专心来上课咯
烧卖皇师傅没有卖

名厨ChefPaul
摩登娘惹料理餐馆The KamCheng

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The KamCheng
地址1, Jln KSB 1, Taman Kota Syahbandar 75200 Malacca City, Malacca, Malaysia
电话010312 5278



分量10人份5060粒烧卖
准备时间45分钟
煮时15分钟

材料A (馅料
600克 中咀/猪肩肉丁
100克 猪肥肉丁
300克 白虾肉丁
25只 白虾对半切
30克 香菇丁
20克 干贝末
30克 风车粉
2克 胡椒粉
2克 糖
5克 盐
10克 绍兴酒
10克 麻油

材料B
5060片 云吞皮 (切8角型

馅料做法
1. 把猪肩肉丁和盐加入一个大盆里用手掌把肉丁搓/‘洗’至开始出胶质
2. 加入糖继续搓至起胶大概7分钟
3. 加入虾肉丁搅拌搓匀大概2分钟
4. 加入猪肥肉丁搅拌搓匀
5. 加入风车粉搅拌搓匀
6. 其余的材料A的食材白虾除外加入搓匀至馅料成团和粘手
7. 加入白虾
8. 馅料移入个大碗用个保鲜纸把馅料密封包起来收入冰箱隔夜腌制

烧卖做法
1. 用个擀面棍从云吞皮的中心点把云吞皮擀阔然后切成8角型
2. 把一张云吞皮平放在掌心
3. 用把小刮刀刮入适量的馅料
4. 把小刮刀放在馅料的中心点翻过来
5. 塞入虎口无名指和尾指顶着烧卖的底部然后用小刮刀压成烧卖型
6. 把半只虾放在烧卖肉馅上轻压封口烧卖就包好了
7. 重复以上步骤至肉馅包完
8. 把蒸笼的水煮开烧卖进蒸笼大火蒸8分钟
9. 烧卖出锅趁热享用


Siu mai (a.k.a. shumai, shaomai, xiu mai) is a famous Cantonese cuisine usually served as a dim sum. According to Chef Paul, the essence of making crunchy siu mai lies in how you knead the meat paste. Watch the recipe video to find out how it’s done!

Portion: 10 pax (5060 pcs)
Prep Time: 45 minutes
Cook Time: 15 minutes

Ingredients A (meat paste):
600 g pork shoulder (diced)
100 g pork lard (diced)
300 g white prawn (diced)
25 pc white prawn (sliced in half)
30 g shiitake mushroom (soaked & minced)
20 g dried scallop (soaked & minced)
30 g potato starch
2 g pepper
2 g fined sugar
5 g salt
10 g shaoxing wine
10 g sesame oil

Ingredients B:
5060 pc wonton skin (cut 4 corners off)

Steps (for meat paste):
1. Add diced pork shoulder and salt into a big mixing bowl, use the palm to press and knead until it turns stickiness
2. Add sugar, continue kneading it for around 7 minutes
3. Add diced prawn, mix well and knead it for around 2 minutes
4. Add diced pork lard, mix well and knead it
5. Add potato starch, mix well and knead it
6. Add the remaining Ingredients A (except for the white prawn), continue kneading it until it turns into a sticky dough
7. Add white prawn to the side
8. Move mixture to a big bowl, use cling wrap to seal it, store it in the fridge overnight to marinate

Steps (for wrapping):
1. Place a rolling pin in the middle of the wonton skin to expand the skin size, then cut off the 4 corners
2. Place a wonton skin on your palm
3. Use a cake spatula to scoop a portion of meat paste
4. Insert the cake spatula in the middle of the meat paste, then turn it upside down
5. Stuff it into a hole made by your fingers, with your ring and little finger acting as a base to hold the siu mai, then press and stuff the meat paste with the cake spatula
6. Place the sliced prawn on top of the siu mai, press lightly to seal
7. Repeat the steps above until you are done with all the meat paste
8. Heat the bamboo steamer, steam the siu mai with high heat for 8 minutes
9. Retrieve the siu mai and ready to serve!


/// VIDEO CHAPTERS ///
0:25 材料介绍 Ingredients list
2:44 馅料做法 Prepare meat paste
11:38 准备云吞皮 Prepare wrapping wonton
13:30 包烧卖馅料 Wrap siu mai
17:54 蒸烧卖 Steam siu mai


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