Chicken Siu Mai ( Shumai )
Delicious Cantonese style Siu Mai dumpling recipe made with minced prawns/shrimp, chicken, spring onions, shiitake, garlic, soy sauce, and simple seasonings. Learn how to make it perfectly at home with our clear instructions and simple ingredients.
Servings: 20 to 25 dumplings
Calories: 54kcal
Equipment
- Perforated parchment paper Or non-stick baking paper ( details in note )
- Bamboo Steamer Or choice of steamer
- Large mixing bowl
Ingredients
- 200 gram Chicken mince About 7oz ( Chicken thigh mince or pork )
- 200 gram Prawns About 70z ( peeled, deveined, & minced)
- 3-4 Dried shiitake mushroom Pre-soak warm water ( 15-20 mins ) cut small dices.
- 3-4 Spring onions Finely chopped
- 20-25 Wonton paper Or Siu Mai pastry, Defrosted in fridge ( details in note )
- ¼ Carrot Cut fine dices for garnish ( details in note )
Seasonings
- 1 tbsp Light soy sauce
- 1 tbsp Shao Xing Wine Or Japanese mirin
- 1 tsp Sesame oil
- 1 tsp Salt
- 2 tsp Sugar Optional
- 1 tsp Garlic
- 1 tbsp Corn starch
- ¼ tsp White pepper
Siu Mai Sauce
- 1 tbsp Light soy sauce
- 1 tbsp Chinkiang vinegar Chinese black rice vinegar or rice vinegar
- 1 tsp Sugar
- 1 tsp Chilli oil Optional
Instructions
Prepare Fillings & Wrapping
- Place all the filling ingredients, ground chicken, minced prawns, shiitake mushrooms, spring onions, and garlic in a large mixing bowl. Season the fillings with salt, light soy, Shao Xing cooking wine, white pepper, sugar, corn starch, and sesame oil. Combine everything well until it becomes a thick sticky paste.
- Place the wonton wrapper on one hand. Scoop about one heap tablespoon of fillings with a butter knife or spoon and place it in the middle of the wrapper. Then gently squeeze it with your hand to form a cylinder shape.
- Flatten the top by using a butter knife and flatten the bottom part by using your hand and finger. ( See the videos and photos for clear visual instructions. ) Garnish with carrots and place them over the lined steamer. Leave enough space between each dumpling to prevent them from sticking to each other.Repeat the process until the fillings or wrappers runs out.
Steaming Siu Mai
- Fill the large pot/wok with water and bring it to a boil. Place the bamboo steamer over it. Close the lid and steam for 8-9 minutes over medium-high heat. ( Do not overcrowd the steamer and steam two to three batches if needed. )
- Remove from heat and serve immediately while warm. Delicious on its own or serve it with dipping sauce.
Dipping Sauce
- Combine soy sauce, vinegar, sugar, and chilli oil in a small bowl and mix until sugar dissolved.
Notes
- Use round shape Siu Mai pastry or use square yellow colour wonton pastry/wrapper. Trim off the corners and make it into a round or octagon shape. Instead of a wonton wrapper, you can also use Japanese gyoza paper but do not recommend Chinese dumpling pastry for this recipe.
- Garnish each dumpling with grated carrots or crab/fish roe.
- You can also add extra seafood and vegetables in the fillings like scallops, crab meat, wood ear mushroom, water chestnuts, etc.
- We used chicken minced but traditionally Siu Mai is made with pork mince, so feel free to add chicken thigh mince or pork mince to your preference.
- Perforated parchment paper is a non-stick paper sheet that is used to line the steamer. It prevents the dumplings from sticking to the bamboo steamer. If you don't have perforated parchment paper you can use non-stick baking paper and cut it into a round shape and create small holes in the middle.
- You can use bamboo, stainless steel, electric, or microwave steamer.
- If you want to make it non-alcohol or halal Siu Mai, you can omit Shao Xing rice cooking wine.
- This recipe makes 20-25 dumplings and if you are making for a crowd you can double or triple the ingredients.
- Dried shiitake can be substituted with fresh shiitake or your choice of meaty mushroom.
Nutrition
Calories: 54kcal | Carbohydrates: 6g | Protein: 5g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Trans Fat: 0.01g | Cholesterol: 25mg | Sodium: 280mg | Potassium: 101mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 176IU | Vitamin C: 0.4mg | Calcium: 13mg | Iron: 0.5mg
