Quail egg Siu Mai
Wachtelei Siu Mai / Shumai allgemein 鵪鶉蛋燒賣
Shumai (simplified Chinese: 烧卖; traditional Chinese: 燒賣; pinyin: shāomài; Cantonese Yale: sīu-máai; Pe̍h-ōe-jī: sio-māi) is a type of traditional Chinese dumpling. In Cantonese cuisine, it is usually served as a dim sum snack. In addition to accompanying the Chinese diaspora, a variation of shao mai also appears in Japan as (焼売, shūmai) and various southeast Asian countries.Source Wikipedia
Siu Mai is a very popular dim sum variety of dim sum cuisine. Siu Mai is a dumpling that is wrapped in a thin lye dough. The dough is also known as wan tan dough. Classic Siu Mai is filled with minced pork and shrimp. It is mostly steam cooked.
With the filling is of course no limits. The filling mass must stick together but quite start. Otherwise, the Siu Mai pockets fall apart after steaming. This is also the difficulty in the production. Inexperienced dim sum apprentices often make bags that fall apart in the beginning.
What is Siu Mai
Siu Mai is the name given to a variety of Cantonese dim sums. In Cantonese cuisine, Siu Mai is also known as "pork and mushroom pockets". Its standard filling is mainly minced pork, minced shrimp, Chinese mushrooms, scallions and ginger with seasonings of Chinese rice wine (such as Shaoxing rice wine), soy sauce, sesame oil and chicken broth, bamboo shoots, water chestnuts and pepper may also be used.
The outer shell is made of a thin leach dough, known in Asian markets as wan tan dough. The center is usually garnished with an orange dot.
Siu Mai is so diverse that in Hong Kong there is a book especially for it: the Siumaipedia.
What is quail egg Siu Mai
Quail egg Siu Mai is a variation of Siu Mai. For this, you take the classic Siu Mai and lovingly refine it with a perfectly cooked quail egg. The art here is to cook the quail egg with pinpoint accuracy. The quail egg Siu Mai must be tender after steaming again.