componentL1 · basicHistory unverifiedscratch: kitchen
Siu mai filling
siu-mai-filling · meat · Chinese
About
Pork and shrimp filling for open-faced Cantonese siu mai.
History Unverified
History left blank until a sourced sketch is reviewed.
Sources
No sources listed yet.
Skill ladder
- L1 Siu mai filling · this page
- L2 Classic Siu mai filling
- L3 Advanced Siu mai filling
Uses
- Browned ground pork 200 g
- Poached shrimp 100 g
- Wood ear mushroom 20 g
- Soy sauce 15 g
- Toasted sesame oil 8 g
- Minced garlic 6 g
- Fresh ginger 8 g
Preparations used
Used in
- Dim sum plate dish
- Siu mai dish
- Fine-skin siu mai dish
Similar in this layer
- Advanced Siu mai filling 0.94
- Classic Siu mai filling 0.94
- Gyoza filling 0.79
- Lumpia filling 0.61
- Larb mix 0.50
- Har gow filling 0.47
- Mapo tofu sauce base 0.44
- Pork dumpling filling 0.43
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 198.0 g Ground porkpath siu-mai-filling → browned-ground-pork → ground-pork
- 69.1 g Waterpath siu-mai-filling → poached-shrimp → water
- 30.2 g Shrimppath siu-mai-filling → poached-shrimp → peeled-shrimp → shrimp
- 20.0 g Wood ear mushroompath siu-mai-filling → wood-ear
- 15.0 g Soy saucepath siu-mai-filling → soy-sauce
- 8.0 g Fresh gingerpath siu-mai-filling → ginger
- 8.0 g Toasted sesame oilpath siu-mai-filling → sesame-oil
- 6.0 g Garlicpath siu-mai-filling → minced-garlic → garlic
- 2.0 g Saltpath siu-mai-filling → browned-ground-pork → salt
- 0.7 g Saltpath siu-mai-filling → poached-shrimp → salt