Recipe: Tasty Chicken Shumai (dumplings)

Recipe: Tasty Chicken Shumai (dumplings) Delicious, fresh and tasty.

Chicken Shumai (dumplings). Chinese Chicken Shu Mai (Siu Mai) My brunch this morning—chicken shu mai (sui mai), or steamed chicken dumplings. 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.

Siu Mai (shumai) is the first thing you grab off the trolleys at Yum Cha.

And now you can get your fix on demand with this easy to follow recipe!

These Chinese steamed dumplings have a classic juicy pork and prawn filling, enclosed with wonton wrappers.

You can have Chicken Shumai (dumplings) using 9 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Chicken Shumai (dumplings)

1. You need 500 g of minced chicken.

2. It’s 100 g of minced prawns (optional, can be removed).

3. Prepare 200-250 g of tapioca flour.

4. It’s 2 of eggs.

5. Prepare 1 tsp of garlic paste.

6. It’s 1/2 tsp of ginger paste.

7. Prepare 2 tbs of oyster sauce.

8. It’s 100 g of scallions / spring onion (thin sliced).

9. Prepare 24 of dumpling wraps / wonton wraps.

Shaomai- this type of dumpling is a bit larger in size and shaped differently compared to the Cantonese version.

The dough is fully wrapped and the top resembles a "chrysanthemum" petal formation.

It is made mainly of glutinous rice and minced marinated meat.

Shumai- this is the Japanese variation.

Chicken Shumai (dumplings) instructions

1. In a food processor, mix all the ingredients (except the scallions and the wraps), until its fully incorporated.

2. Once mixed, add the scallions and stir it for few seconds just to ensure that scallions spread evenly.

3. Then get a wrap, take a spoon of the above mixture and place it in the middle of the wrap.

4. Then fold the edge of the wrap into pleats, (p.s. there are so many online tutorial on how to fold a shumai if youre not sure how to do that).

5. Top it with small amount of shredded carrots for garnish.

6. Once everything is fold nicely and mixture is finished, place it in a steamer and steam for 30mins.

7. Some wraps might be sticking to the steamer, I suggest to spread some oil (flavorless) on the steamer surface.

8. Remove it from the steamer and serve the shumai while its hot with spicy sauce or simple soy sauce. Enjoy!.

The difference is that the filling is.

The Japanese version of steamed dumpling, shumai (シュウマイor 焼売), also called shao mai, is quite easy to make.

See the video below the recipe to believe it.

It tastes like the ones you get at restaurants and is certainly much better than the frozen shumai you can buy at Asian grocery stores.

Layer the steamer baskets will cabbage leaves to prevent the dumplings from sticking.