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Chicken Shumai Dumplings Recipe

Siu Mai is a classic Chinese dim sum dish also known as Shumai, Siu Mai in Chinese. Siu Mai is traditionally made with pork and prawn/shrimp filling wrapped in thin yellow egg wonton wrappers and steamed in a bamboo pot. Garnished with fish roe, crab roe or grated carrot. A popular breakfast dumpling found in Cantonese dim sum restaurants called Yum Cha and many Chinese restaurants. Also great as an appetizer or savory snack to be enjoyed at any time of the day.

All you need is ground shrimp, ground chicken or pork, wonton pastry, and a handful of simple seasoning sauces. It’s so easy to make at home that even an amateur home cook can become a Siu Mai master in no time. Quick and easy to assemble and no special techniques or ingredients required. It tastes much better than pull-out dumplings or frozen dumplings. When you make it at home, you can add more shrimp, meat or vegetables according to your preference.

INGREDIENTS FOR MAKING CHICKEN DUMPLINGS SHUMAI RECIPE

  • 300 g of minced chicken
  • 1 teaspoon of ginger
  • 1/2 teaspoon white pepper powder
  • 2 teaspoons of cornstarch
  • salt as needed
  • 1 cup of water
  • 1/3 cup finely chopped, peeled and washed water chestnuts
  • 1/3 cup finely chopped bamboo shoots
  • 1/3 cup thinly sliced ​​onion
  • 2 1/2 tablespoons cornstarch
  • 2 tablespoons of white pepper oil
  • 2 tablespoons of oyster sauce
  • 1 tablespoon Shao Hsing wine or dry sherry
  • 1 1/2 teaspoons of sugar
  • 1 teaspoon of soy sauce
  • 1 teaspoon of roasted sesame oil
  • 1/4 teaspoon salt
  • 1 large egg white, beaten
  • Vegetable oil in a steam basket
  • Mustard sauce

CHICKEN SHUMAI HOW TO MAKE CHICKEN SHUMAI DUMPLINGS

Put the flour in a bowl and add a pinch of salt with 3/4 cup of warm water and mix well. Use as little water as possible for semi-solid, smooth dough. Let rest for 20-25 minutes covered with a damp cloth.

Now make balls out of it and roll them out as much as possible. We are looking for thin sheets. Use a shape cutter to cut out either round or square sheets. Add flour as needed.

Be sure to finely chop all the vegetables before adding them to the chicken. First you need to gather the ingredients and chop the vegetables and prepare the shrimp.

  • Shrimp/Shrimp – Add peeled and deveined shrimp or prawns. Pat the shrimp dry with a paper towel and use a sharp knife or a food processor to form meatballs. You don’t have to make it into a fine smooth paste. Leave some pieces.
  • Ground Chicken – Siu Mai is traditionally made with ground pork, but we use ground chicken thighs. Feel free to add ground chicken and pork to this recipe.
  • Mushroom – Dried shiitake mushroom is ideal for this recipe; it has a rich smoky umami flavor and a slightly chewy meaty texture. Soak them in warm water for a few minutes until they double in size. Then cut it into small pieces.
  • Spring Onions – Add finely chopped 2-3 spring onions (green onions) or Chinese garlic chives for flavor.
  • Siu Mai Pastry – The round siu mai pastry is not easy to find in our local Chinese supermarket. So we usually use egg wonton pastry/wrappers and cut off all the corners to make it a round shape.

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