**English description is at the bottom section.** Turn off subtitles: Settings - Subtitle/CC - Off 00:00 : intro 01:40 : prepping the ingredients 02:41 : marinating and rinsing the shrimp 03:21 : making dim sum dough 04:16 : sautéing and mixing mushrooms into the dough 05:14 : filling the dim sum skin / nori with the dough 06:16 : steaming the dim sum 06:29 : making Mentai sauce 06:54 : making Crispy Potato 08:38 : the dim sum is ready to serve #DimsumMentaiRecipe #DimsumRecipe #ResepDevinaHermawan =================== [INDONESIAN] Mentai Dimsum Recipe (for 4-5 servings) Marinade ingredients (this step is optional): 100 gr chicken thigh, cut into small cubes 80 gr peeled shrimp, cut into small cubes 1 tsp salt 2 tsp sugar ½ tsp baking powder Dumpling dough ingredients: 150 gr ground chicken thigh ½ tbsp salt 1 tbsp sugar 1 tbsp garlic water 2 tsp ginger water, optional 1 egg white 4-5 tbsp sago flour / tapioca flour 50 ml ice water 2 tsp oyster sauce 2 tsp sesame oil ½ tbsp soy sauce 1 tsp mushroom stock / flavoring ¼ tsp pepper 3-4 tbsp Mazola Canola Oil 5 stalks white part of spring onions, cut into pieces 75 gr shitake mushrooms Large seaweed / dimsum skin for wrapping Tobiko Dried parsley Dynamite mayo: 7 ½ tbsp mayonnaise 1 1.2 tbsp chili sauce 1 tbsp rice vinegar or ½ tsp regular vinegar 1 tsp granulated sugar or condensed milk ½ tsp mushroom stock or dashi ½ tbsp tomato sauce 1 clove of garlic finely chopped 3 chopped cayenne peppers Mazola Canola Oil Crispy potatoes: 2 potatoes Mazola Canola Oil Steps: 1. Put the chicken and shrimp in a bowl, add baking powder, salt, and sugar, stir, let stand for a while, then rinse with water, dry 2. Put the ground beef, salt, and sugar, stir until fibrous, then add garlic water, ginger water, mushroom stock, pepper, oyster sauce, sesame oil, soy sauce, egg white, and sago flour, stir well 3. Add ice water little by little, stir well 4. Heat Mazola Canola Oil, saute mushrooms and spring onions until brown, let stand for a while, then put into the dimsum dough, stir well, let stand for 30 minutes 5. Prepare nori and dimsum skin, fill with 1 ½ tbsp dough, tidy up 6. For sushi shape, put the dough into nori skin, roll, then cut 7. For steamer container, grease with a little oil, steam dimsum for 10-12 minutes. If steamed while cold it will take more time. 8. For dynamite mayo, mix all ingredients into mayo except cayenne pepper, stir well 9. Heat a little Mazola Canola Oil, saute cayenne pepper briefly, then add to dynamite mayo sauce, stir well 10. For crispy potatoes, thinly slice potatoes, rinse with water, dry, then fry with Mazola Canola Oil until golden brown, drain 11. Remove dim sum from steamer, pour dynamite mayo on top, then torch until brown, top with tobiko, crispy potatoes, and dried parsley Don't forget to follow Instagram @MAZOLA_INDONESIA Instagram: / mazola_indonesia Facebook: / mazola_indonesia-100474568846534 ==================== [ENGLISH] Dim Sum Mentai Recipe (yield: 4-5 servings) Marinating ingredients (optional step): 100 g chicken thigh, small-diced 80 g peeled shrimp, small-diced 1 tsp salt 2 tsp sugar ½ tsp baking powder Shumai Dough ingredients: 150 g ground chicken thigh ½ tbsp salt 1 tbsp sugar 1 tbsp garlic liquid 2 tsp ginger liquid, optional 1 pc egg white 4-5 tbsp sago flour / tapioca flour 50 ml cold water 2 tsp oyster sauce 2 tsp sesame oil ½ tbsp soy sauce 1 tsp mushroom stock powder / flavor enhancer ¼ tsp pepper 3-4 tbsp Mazola Canola Oil 5 pc white part of green onion, sliced ​​75 g Shiitake mushroom Large nori / dim sum skin to wrap Tobiko Dried parsley Dynamite Mayo: 7.5 tbsp mayonnaise 1 ½ tbsp chili sauce 1 tbsp rice wine vinegar or ½ tsp white vinegar 1 tsp sugar or condensed milk ½ tsp mushroom stock powder or dashi ½ tbsp tomato sauce 1 clove garlic, minced 3 pc bird's eye chili, sliced ​​Mazola Canola Oil Crispy Potato: 2 pc potato Mazola Canola Oil =================== Official Site: https://devinahermawan.com/ Instagram: / devinahermawan Business inquiries: [email protected] Don't reupload our content but you can share our videos. Production 2021 © Copyrights by Devina Hermawan.