Saturday, December 3 2016

VietNamNews

Shumai

Update: November, 13/2016 - 09:00
shumai
Viet Nam News

with deputy chef Nguyễn Chí Chung from Hanoi Daewoo Hotel

As year’s end is approaching, indulge yourself in a new dish with deputy chef Nguyễn Chí Chung of Silk Road Restaurant. Stay warm this weekend!

Ingredients: serves 1

-         200g shrimp

-         200g pork meat

-         100g pig’s nape fat

-         1g thin-top mushroom

-         A dough (circle shape, 5cm diameter)

-         ½ tps sugar

-         Pepper to taste

-         1g flour

Method:

-         Smash the shrimp, let not too crushed.

-         Smash pork meat, grind evenly.

-         Soak mushroom into hot water, mince into small pieces.

-         Slide nap fat into a small square shape.

-         Put all 4 ingredients above into a bowl with flour.

-         Put the mixture into fridge.

-         Put the cool mixture inside the dough, make a round shape or square shape.

-         Steam the round shumai in about 7 – 10 minutes. Serves hot.

You can sample the dish at Hanoi Daewoo Hotel, 360 Kim Mã St, Ba Đình Dist, Hà Nội. Tel: (04)38315000 ext 3230.

 

chef Chung

 

vu_an

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