Name: Chicken Siu Mai
Total time: 45 min
Yield: 4
Ingredients: 250g minced pork/chicken; 200g shrimp, coarsely chopped; 50g Chinese cabbage, finely chopped; 2 spring onions, thinly sliced; 1 tbsp chopped coriander leaves; 1 egg; 2-3 tsp sesame oil; 1 tsp salt; 1 tsp sugar; ½ tsp ginger powder; ½ tsp pepper; 2 tbsp tapioca/sago flour; 15-20 sheets of dumpling skin; ½ carrot, grated into small pieces; Tomato sauce/chili sauce

CATEGORY

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Elfie V.

I find inspiration and joy in the kitchen as a passionate cooking enthusiast and culinary artist.

Shumai is a common dish in dim sum restaurants, where it's typically presented in small bamboo steamers. “”

Easy to cook and delicious Chicken Siu Mai.

Chicken Siu Mai is a type of traditional Chinese dumpling that has gained popularity worldwide. It is a staple in dim sum menus and is cherished for its delicate flavors and unique appearance. The main ingredient for Chicken Siu Mai is a mixture of minced pork/chicken, often combined with a small amount of shrimp or other seafood for added flavor. Each shumai wrapper is filled with a spoonful of the meat mixture. The edges of the wrapper are then pinched together to create a pleated effect at the top, leaving the filling slightly exposed. Chicken Siu Mai is traditionally steamed rather than boiled or fried. The dumplings are arranged in a steamer and cooked until the filling is fully cooked and the wrapper becomes tender. The steam allows the flavors to meld and develop while keeping the dumplings moist. Chicken Siu Mai is known for its blend of savory pork/chicken, shrimp, and aromatic flavors. Its open-top pleated presentation not only shows the skill of the cook, but also adds to the aesthetic appeal. Chicken Siu Mai is enjoyed as a snack, appetizer, or part of a larger dim sum meal, offering a delightful combination of flavors and textures in every bite.

YIELDS 4 serving(s)

TOTAL TIME 45 minute(s)

Ingredients

250g minced pork/chicken
200g shrimp, coarsely chopped
50g Chinese cabbage, finely chopped
2 spring onions, thinly sliced
1 tbsp chopped coriander leaves
1 egg
2-3 tsp sesame oil
1 tsp salt
1 tsp sugar
½ tsp ginger powder
½ tsp pepper
2 tbsp tapioca/sago flour

Complementary

15-20 sheets of dumpling skin
½ carrot, grated into small pieces
Tomato sauce/chili sauce

Steps

Combine all the ingredients, except for tapioca/sago flour. Stir until the mixture forms a meat dough.

Add the tapioca/sago flour and mix thoroughly.

Prepare the dumpling skins. Take 2-3 tsp of the dough (or as desired) onto each dumpling skin, then fold the shumai as shown in the photo, and top off the dumplings with a small amount of grated carrot. Steam the dumplings for around 15 minutes until they're cooked.