Shu Mai With Spicy Creamy Sauce

Hi bloggers, today's dish is special because my brother requested shu mai for his birthday, a savory homemade shu mai with a spicy creamy sauce. Shu mai is usually served steamed, but my brother likes it fried a little so that the shu maidim sum skin has a crunchy texture. It's a comfort food that is easy to make but requires patience. Okay, let's get started!

Ingredients:

Shu Mai Ingredients:

• 500 grams of chicken meat (thigh)
• 500 grams of peeled shrimp
• 1/2 spring onion
• 2 cloves of garlic
• 1 egg
• 2 tablespoons of oyster sauce
• 1 tablespoon of ground pepper
• 1 tablespoon of sugar
• 1/2 tablespoon of salt
• 1/2 tablespoon of chicken bouillon powder
• 1 tablespoon of sesame oil
• 3 tablespoons tapioca flour
• ice cubes
• instant dim sum wrappers
• 1/2 carrot (grated as topping)
• water
• vegetable oil

Sauce Ingredients:

• 100 ml full cream milk
• 2 tablespoons chili oil
• 1/2 tablespoon cheese powder
• 1/2 tablespoon cheese sauce

Steps:

Shu Mai:

• Wash the ingredients under running water

• Roughly chop the spring onions

• Put all the other shu mai ingredients (except the carrots and tapioca flour) in the chopper

• Blend all ingredients with the chopper until mixed and the texture is to your liking (I like a texture that is not too smooth)

• Add 3 tablespoons of tapioca flour

• Prepare the shu mai dim sum wrappers

• Brush a little water on dim sum wrappers

• Fill the dim sum wrappers with shu mai filling

• Wrap the filling and shape the shu mai (this part is a little tricky and requires patience)

• Add the grated carrots for garnish

• At the end, I added cheese inside the siu mai just for two shu mai (a request from the birthday boy)

• Repeat until the filling is used up

• Prepare a steamer with water to steam the shu mai

• Brush oil on the steamer

• Steam the shu mai until cooked

• Remove and let cool

• Heat vegetable oil and briefly fry the shu mai

• Remove and drain

Cream Sauce Ingredients:

• Put milk, cheese sauce, and cheese powder in a pan and stir briefly

• Turn on the heat and cook until the sauce begins to boil

• The creamy sauce is ready to serve

Serving instructions:

• Place the shu mai in a bowl

• Pour the creamy sauce over it

• Add chili oil on top to taste

• Stir well and the spicy creamy sauce shu mai is ready to serve