CHICKEN SHU MAI (SIU MAI)
This easy-to-make homemade shu mai dim sum recipe is overflowing with the flavors of spring.
A popular dim sum dish in Chinatown is the shu mai or siu mai, which are little meatballs wrapped in wonton skin.
Every bite of these delicate steamed dumplings is overflowing with the freshness and juicy richness of the filling, thanks to the small bamboo steamer they come in.
My favorite part of making dim sum at home is preparing shu mai. Siu mai is normally cooked with pork, but I wanted to create a HALAL (meat-free) version of this delicious dumpling so that everyone may enjoy it.
The dish only calls for ground chicken and is quite simple to make. Everyone can make this chicken shu mai recipe at home because all of the components are readily available at supermarkets.
Each serving of this recipe contains 36 calories.
- 200 g of grounded boneless and skinless chicken thighed medium shrimp
- 2 black fungus or fresh shiitake mushrooms
- 1/2 tablespoon of finely chopped fresh ginger
- 1/2 tablespoon of finely chopped scallion
- 1/4 teaspoon of sesame oil
- 3 dashes of ground white pepper
- 1/2 teaspoon of soy sauce
- 1/2 tablespoon of corn starch
- 1 pinch of salt
- wonton wrapper
- green peas and tobiko
- A tiny food processor can be used to coarsely grind the chicken. A knife can also be used to chop. Before adding the remaining ingredients, put the chicken in the fridge for 20 minutes.
- Gather the sides of the wrappers together, but leave the center open, and pour about a tablespoon of the filling onto each one. If you prefer your shu mai to have a more polished appearance, you can use a pair of scissors to trim the edges.
- Add some tobiko and a green pea to the plate as a final touch. About five minutes of steaming in a bamboo steamer is sufficient. Prepare the food and serve it right away.