Coba Bikin Siu Mai Dimsum

Hi everyone, welcome back to my channel. In this video, I want to try making shumai. Shumai is not like Bandung shumai, but more like shumai that you can find in dim sum. Yesterday, I saw someone making it on Instagram. And when I saw it, it turned out to be not that difficult. And it looks really good. So I thought I would give it a try. As you guys know, I'm not from a cooking background at all. I just learned how to cook when I moved here. So, fingers crossed, it can be done. And I'm also thinking of making a series to try new recipes. And I want to document my cooking journey. So, if you guys have any recommendation on what series I should make, please let me know in the comment section below. And yeah, before further ado, let's start making some shumai. This is the shumai that I'm going to make. The final result should look like this. But I didn't buy the fish roe. So there will be no topping on top. This is going to be the shumai below. Okay, I'm also going to make it with a thermomix. Because if I don't use a thermomix, it will be more difficult. So, let's see. The internet in my house is bad. Okay, start cooking. I bought the ingredients on Lidl yesterday. Mainly chicken and prawns. But this is for the filling. So now the first thing I'm going to do is make the outer skin first. First, we add 50 grams of water. Then, heat the water first. 80 degrees for 2 minutes. While waiting for the water to be heated, we need to prepare the flour. Add 150 grams of flour. Honestly, I'm really afraid of failing. But fingers crossed, I hope it works. After that, add 2 egg yolks. So, it's just the egg yolks. So bad. Please don't judge me. Pinch of salt. The good thing about the thermomix is that it has a dough mode. So it can be kneaded if there is a dough. We just have to start. We stir for 2 minutes. Wait, what? This is the shape. Okay, it's not a dough. But it said to shape it into a ball. Then rest for 5 minutes. So, let's see. Okay, the dough is ready. We will rest for 15 minutes. In the meantime, we can continue to make the shumai filling. Okay, for the shumai filling, the first one should use shiitake mushrooms. But I don't have any. And I think it's okay to skip. Next, we add chicken drumstick. But it's skinless and boneless. The chicken drumstick is 300 grams. And this is 600 grams. So we don't need all of it. The chicken is in. Next, we close it again. We stir. Stir. I think we should mince it. It's not that minced. But it's okay. Stir it like that. Okay. Next, we add 1 teaspoon of salt. 1 teaspoon of white pepper. Then we stir it again. Okay, 1 teaspoon of corn flour. 2 teaspoons of sesame oil. Okay, the filling is done. It looks like this. The chicken and the shrimp are minced. Now, we will move it to a bowl. And put it in the fridge for a few minutes. I think what takes time is like folding the fillings with the skin. And I've never done that. So I don't know how. I should have just bought the skin. I think the skin is what's gonna be bad. Yeah. I mean, it doesn't look complicated. But to actually do it, I don't know. No, but I think the dough itself, I don't know if even this is the right consistency. Yeah, yeah, yeah. But then, I don't know if this is the right like... Because it kind of breaks. I already know it's gonna fail. But... Okay, I just finished rolling the dough. Honestly, it's really messy. So it should be 30. But it's only 20. So it's not round. It should be round. I think I'll just buy it next time. I don't know. It's kind of hard. So I don't really know what the texture will be like after it's steamed. Now, I'm going to put in the fillings. The fillings that I kept in the fridge. Then it will be wrapped before it's steamed. I'm just gonna make my own siomai shape. Okay, I'm done shaping the siomai. I don't know how I feel. I think it takes time to get used to it. But at the end of it, I'm like, Oh, this is actually pretty fun. And I actually enjoy it. Although the size is still not consistent. Some are big, some are small. But honestly, I think for a first timer, it doesn't look too bad. After this, just steam it in a thermomix. Then it's done. Let's see if it tastes good or not. Okay, because the siomai looks too plain. There should be fish roe or carrot or mushroom. But we don't have all of that. Daun bawang by Eugene. Actually, it doesn't look too bad, no? Okay, moment of truth. Let's try this siomai. Actually, not without the sauce. It's not bad. It's salty. It's not that salty, but it's a bit saltier than I expected. It's not bad, but it's very... What's the word? It's very... Very solid. Like there's no... I feel like it can be more airy. But it's not bad for a first time. I think the prawn can be more bigger. So you can actually... Oh, all the scallions. Okay, I would say that was a success. It's not 100% sempurna. And I can still improve here and there. But at least I didn't fail. It's edible and it's actually quite good. So yeah, please let me know in the comments. Aku harus masak apa berikutnya. And I'll see you guys in the next video. Thanks for watching. Bye.