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My brunch this morning–chicken shu mai (sui mai), or steamed chicken dumplings.
See the little turquoise plates? I got them from London. Aren’t they so beautiful? They are the only thing I got myself in London. I know…the only thing I bought!
I was out shopping for clothes, shoes, and all the pretty-me-up’s, but I found myself lingering in Habitat, a lifestyle store with furniture and kitchenwares. I basically wanted to buy everything at the store. Hello, what’s wrong with me? I was supposed to go nuts with all the sales going on at Miu Miu, Mango, FCUK, Zara, so on and so forth…but I bought only two little plates?! Well, I guess I am really getting older and domesticated.
Anyway, I digress…While shu mai (siu mai) is traditionally made with pork, I wanted to make a HALAL version for a good change. I have Muslim readers and this is a special dim sum recipe that you can certainly try out at home. However, this recipe should work for everyone.
Note: My shu mai didn’t look the best. In fact, the shape was quite ugly. :P
Ingredients:
1/2 lb chicken thigh (deboned and skinless)
8 medium shrimp (peeled, deveined, and diced into small pieces)
2 black fungus (chopped into thin threads)
1/2 tablespoon finely chopped fresh ginger
1/2 tablespoon finely chopped scallion (white part only)
1/8 teaspoon sesame oil
3 dashes white pepper
1/4 teaspoon chicken bouillon powder
1/2 tablespoon corn starch
1/2 tablespoon egg white
A pinch of salt
Round wonton skin
Carrot (finely chopped) and peas (for garnishing)
Method:
Using a mini food processor, ground the chicken but make sure that it’s corsely ground. Mix the chicken with other ingredients and seasonings and set aside in the fridge for 20 minutes.
Place about a tablespoon of filling on each wrapper, gather up the sides and leave the center open. Garnish the top with some chopped carrot and a pea. Steam in a bamboo steamer for about 5 minutes. Serve hot.
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{ 34 comments… read them below or add one }
Should I feel bad that I’m a Muslim reader, but probably won’t try to make this?
Does look super super yummy though.
Wish I could find a Halal dim sum restaurant, but on the east coast that may be asking for way too much…
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I love dim sum but never eat shu mai because of the pork. There are many of us who are not Muslim but don’t eat pork, and it’s nice to find a recipe for something I think I would love, but have never tried. Thanks!
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wow, that looks great… very professional.. i love dim sum, and love siu mai… waiting for the recipe…
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i echo sig (save writing). :)
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Just like you, I start to shop in lifestyle stores more often than anywhere else whenever I’m overseas too… It’s hard to resist those cute-looking kitchenware, isn’t it? ;-)
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I posted on dim sum breakfast! Hahah….but your dim sum of course, looks fantabulous! :o)
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Adding rice “wine” doesnt make it “Halal”.
Just wanted to bring your attention to that
great recipes keep it up please
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Those are cute plates! What a great find. And as usual, the food looks wonderful, too!
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Thanks Rasa! My boyfriend is Muslim and I am so grateful for this recipe. I can’t wait to try it.
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I am weeping with pleasure – steamed dumplings are going to do me in :)
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Those plates are really cute! The shu mai is adorable too, love the little pea on top.
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oh shumai. Yum yum, love them. Lovely pictures.
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Who can resist dimsum? Perfect little bites of pleasure. My aunt was always the siomai maker in our family and I’ve never tried making my own. BTW, there’s nothing ugly about those pictures!
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I think they are beautiful!
and i do adore those little plates….you know that if i was there with you, we’d go nuts and i’d probably would egg you on to buy even more!
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we never pass a Habitat without going in. I have to say they have really nice stuff
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1st of all, only 2 small plates? no baju? no guccis? no pradas? for real??
2ndly, those looks so good. i love food tht comes in small/cute/a-bite size.
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still good..alot of malaysian restaurants make chicken siu mai since they try to make their food halal..
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Leng Lui Jie Jie…Offer still stands yar? I buy bamboo you steamer, you make “Touch Heart” for me? Hahaha…great looking shots as usual. Still using the 50mm Prime?
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real good, everything looks so perfect even da small little plate!
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Are you kidding me? They are so bewdeeful, RM! I eat pork but somehow have never liked the taste of pork in siu mai, this recipe is excellent. I have never tried my hand at Tim Sum, I really should give it a go soon. Homeware Shops are my BIGGEST weakness!, so I can understand how you feel. Love your pics too!
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Aikes… the word ugly didn’t come to mind until I read you note. The shape is nicer compared to some siu mai in the restaurants lo
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oh rasa! those steamed dumplings looks heavenly! it’s 5:30AM right now and I could eat them up no problem!
your pictures are beautiful!
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I’ll take one steamer of 3 chicken siu mai!
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i love siu mai..
I will take 3 steamers of it! hehe…
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Those plates are awesome. So… Do you eat the carrot slice with the shumai? =b
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David – yeah, halal chicken does cost more.
Lydia – I am not a big fan of pork either…I actually only eat minced pork. :P
Sig – no, my shu mai is not professional at all…they look kinda ugly in my opinion. LOL.
Lucia – I prefer Har Gau (shrimp dumplings) over shu mai anytime. ;)
Piggy – exactly. I wanted to buy all the cute looking plates and serving wares.
WMW – yeah, I saw your sui mai picture, they look much better than mine! ;)
Anonymous – apologies, it was a mistake and I had deleted it. I didn’t use rice wine for this halal chicken shu mai, but accidentally wrote that in my recipe. I must be thinking of the non-halal version I guess. :P
Danielle – yes, I love my plates, especially the color. I am sick of white, hehe.
Anonymous – fantastic. You can now surprise your bf with home-made-breadfast-in-bed halal shu mai. :)
Cynthia – hehe. :)
Amy – yeah, the pea shrunk though, they were plump and round and after steaming, they shrunk and became wrinkly. Haha.
Bea – thanks so much for your compliment about my pictures. :)
Christine – you are too kind…I think my shu mai didn’t look restaurant-perfect, hehe.
Steamy – yep…let’s go plate shopping the next time…so much fun. :)
Anonymous – yep, I love the stuff at Habitat. Quite nice.
Princess – no baju…cry cry, only got two small plates, cry cry again.
Joe – yeah it makes sense, as many Chinese are more and more into chicken and eat less pork now.
Unka – sure lah…but where are the bamboo steamers?
Meiyen – yes, it’s all about presentation.
For the love of food – yeah, pork always tastes funny in shu mai, I don’t know why…like they just taste very porky, know what I mean? LOL.
Teckiee – really? Cool, I take it as a compliment.
Aria – thanks. Why did you wake up at 5:30 am? ;)
Tiga – only one steamer? Not 2? Not 3?
KM – yes, 3 is the way to go. :)
CP – haha, no. You know, some restaurants they put carrot at the bottom of the dim sum before steaming…so that was my inspiration. :P
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Fabulous photos!!!
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wau ! the food looks delicious, although I am not good in English , but the food photo really make me mouth-watering.
I enjoy cooking too, if you can read chinese, welcome to visit my blog at http://www.qqangeline.com
thanks
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Hi greeting from Erie, PA. Just find your blog. I love it! and I will link your to my blog, ok?
One of my fav Siu Mai! looking at the picture, it is for sure make me hungry.
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well, what can i say?? it’s much more different than i do.. but it does taste good.. and i really enjoy it.. just like my boss said ‘ different chef comes with different menu or style’ so, good work.. i really love it..
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We dont eat pork and miss halal dim sum especially chicken shu mai. you are a life saver for sharing this chicken shu mai recipe!
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Cute and yummy!
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Those dumplings are gorgeous (photos are stunning, too)! I recently discovered shu mai and I’m eager to try making some myself. This looks like a terrific recipe; I like the twist of using chicken. Thank you!
P.S. I would have bought those sweet blue plates, too. Love love love those.
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My uncle, who's from the Philippines, has been craving for shiu mai ever since he came to live with us in the Middle East. But pork is a big no-no in our Muslim home! So I will definitely try this soon. Maybe I can surprise him on his birthday with these. (The test batches are MINE, though mwahahaha.)
Thank you so much for sharing your beautiful recipe! :>
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