Recipe: Perfect Siu Mai (Chinese Dumpling with Chicken and Shrimp)

Recipe: Perfect Siu Mai (Chinese Dumpling with Chicken and Shrimp) Delicious, fresh and tasty.

Siu Mai (Chinese Dumpling with Chicken and Shrimp). Siu Mai is the first thing you grab off the trolleys when you descend upon your favourite Yum Cha. And now you can get your Siu Mai fix on demand! These Chinese steamed dumplings are filled with a classic pork and prawn filling.

I know many of you love shu mai or siu mai, those little morsels of ground meat wrapped with wonton skin, and served at dim sum restaurants in Chinatown.

These dainty steamed dumplings comes in a small bamboo steamer and they are so good that every bite is always bursting with.

Remove the dumpling from the measure and repeat the process to form all of the dumplings.

You can have Siu Mai (Chinese Dumpling with Chicken and Shrimp) using 14 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Siu Mai (Chinese Dumpling with Chicken and Shrimp)

1. Prepare of Skin.

2. It’s 60 grams of flour.

3. It’s 4 of eggs.

4. It’s of Seasonings.

5. Prepare 2 tbsp of sugar.

6. It’s 2 tbsp of light soy sauce.

7. Prepare 3 tsp of salt.

8. It’s 1 tsp of seame oil.

9. You need 1 dash of pepper.

10. Prepare 1 tbsp of oyster sauce.

11. Prepare of Filling.

12. You need 320 grams of lean chicken.

13. It’s 320 grams of shrimp.

14. It’s 5 of mushrooms; soaked.

Line a steamer basket with cabbage to prevent sticking and steam dumplings in batches for eight to ten minutes or until cooked through.

Transfer to a serving dish, garnish with tobiko and serve hot with dipping sauces on the side.

Quick and Easy Chinese Chicken With Oyster.

Japanese shumai look very similar to Cantonese siu mai.

Siu Mai (Chinese Dumpling with Chicken and Shrimp) instructions

1. Rinse shrimp and dry it with cloth, put the shrimp into a big plate, add salt and stir for about 2 minutes.

2. Carve lean chicken and mushrooms into small grains, add the stirred shrimp, light soy sauce, sugar, and oyster sauce, stir for 3 minutes, add sesame oil and pepper.

3. Sieve the flour to get rid of big grains, put egg in the flour, stir until a soft dough is formed.

4. Slice the dough to form a long roll, cut the roll into small pieces (about 45 pieces), press each piece into a thin wrapper of 4 cm diameter (this is the skin of Siu Mai).

5. Hold the skin in the left hand near the tip of the fingers, spread the filling with a chopstick, roll the dough into a cylidrical form with the filling exposed at the top.

6. Press the filling again with a bamboo stick, put the dough in an oil-spread steam basket, steam for about 5 minutes.

Because the Cantonese pork dumplings are most commonly spelled as "shumai" in English, that is how I'll refer to them for the rest of the post.

Of all the dumplings in Chinese cuisine, shumai are one of the easier ones to make.

To cook Siu Mai: Line a steamer with parchment paper with holes.

You can make you own like the photo above.

Dumpling Sisters - Siu Mai: Pork and Prawn Dumplings.