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Chicken Shu Mai (Siu Mai) Recipe http://rasamalaysia.com/recipe-chicken-shu-mai-siu-mai/
August 04th, 2007 56 Comments

Chicken Shu Mai (Siu Mai) Recipe

Shu Mai (Siu Mai)
Shu Mai (Siu Mai) pictures (5 of 8)

(Chinese recipes, prepare authentic Chinese food now!)

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.

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56 comments... read them below or add one

  1. David says:

    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…

  2. Lydia says:

    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!

  3. Sig says:

    wow, that looks great… very professional.. i love dim sum, and love siu mai… waiting for the recipe…

  4. lucia says:

    i echo sig (save writing). :)

  5. Piggy says:

    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? ;-)

  6. wmw says:

    I posted on dim sum breakfast! Hahah….but your dim sum of course, looks fantabulous! :o)

  7. Anonymous says:

    Adding rice “wine” doesnt make it “Halal”.

    Just wanted to bring your attention to that

    great recipes keep it up please

  8. Danielle says:

    Those are cute plates! What a great find. And as usual, the food looks wonderful, too!

  9. Anonymous says:

    Thanks Rasa! My boyfriend is Muslim and I am so grateful for this recipe. I can’t wait to try it.

  10. Cynthia says:

    I am weeping with pleasure – steamed dumplings are going to do me in :)

  11. Amy says:

    Those plates are really cute! The shu mai is adorable too, love the little pea on top.

  12. bea at la tartine gourmande says:

    oh shumai. Yum yum, love them. Lovely pictures.

  13. christine says:

    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!

  14. SteamyKitchen says:

    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!

  15. Anonymous says:

    we never pass a Habitat without going in. I have to say they have really nice stuff

  16. PrincessJournals says:

    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.

  17. "Joe" who is constantly craving says:

    still good..alot of malaysian restaurants make chicken siu mai since they try to make their food halal..

  18. UnkaLeong says:

    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?

  19. MeiyeN says:

    real good, everything looks so perfect even da small little plate!

  20. Oh for the love of food! says:

    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!

  21. teckiee says:

    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

  22. aria says:

    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!

  23. tigerfish says:

    I’ll take one steamer of 3 chicken siu mai!

  24. Keropok Man says:

    i love siu mai..

    I will take 3 steamers of it! hehe…

  25. Chubbypanda says:

    Those plates are awesome. So… Do you eat the carrot slice with the shumai? =b

  26. Rasa Malaysia says:

    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

  27. Ming_the_Merciless says:

    Fabulous photos!!!

  28. Malaysian pork chop says:

    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

  29. Dwiana P says:

    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.

  30. low says:

    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..

  31. Afiqah says:

    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!

  32. Pete says:

    Cute and yummy!

  33. Lisa says:

    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.

  34. Ghazali says:

    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! :>

  35. Syaz says:

    Thank you so much for sharing this recipe! I’ve got a question though.. Is it possible to ground the chicken without a food processor nor a belnder? Because I have neither.

  36. beth says:

    can you use bought mince chicken or does it have to be coarser than that?
    ps. just made your kung pao chicken with some fat noodles chucked in..OMG taste explosion! great recipes you have here :)

    • Hi Beth, yes, you can use ground chicken but the texture might not be as great, but it works. Coarser meat gives a better mouth feel. Thanks for trying out my recipe and am glad it was a success.

  37. Cristina says:

    If I want to make a pork shu mai I’ll just have to replace the chicken with ground pork, right? What about the chicken bouillon powder, what do I replace it with? :) Thanks!

    • Peter Kong says:

      Replacing chicken bouillon powder with some thick oyster sauce (Lee Kum Kee) could work.

      Cooking is an adventure and oyster sauce + pork should go well together so
      if will be fun to experiment. The most important issue here is the result in taste and oyster sauce will simply enhance it but may affect the color of the siu maiby making it a bit darker.

  38. 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!

  39. AnakM says:

    Bee, I have made this over and over again – it is so awesome. I also make the shrimp and chive dumpling a lot. Thank you so much for sharing this. Please share more dim sum recipes! :)

  40. Zahrah says:

    Hi may I know how many can these dumplings be served according to the recipe?

  41. Nami says:

    Hi, do you have a recipe for the yellow siu mai dumpling skin? I think it’s Shanghai style.

  42. kalyani says:

    Hey! I have fallen deep in love with all your recipes! I tried Chicken shu mai yesterday and it was great!!! Just like I had in Kuala Lumpur! Thanks a lot!! :)

  43. MommyChef says:

    You should be on the Next Iron Chef. Your dishes are delicious and your presentations are flawless. I bet you would win!

  44. yan-T says:

    i luv Chinese food….great to know Rasa Malaysia….as i can try to cook on my own now…btw…to all Muslim readers who share the same taste…u can try HALAL dim sum (chinese cuisine] in Bangi area..MOHD CHAN restaurant…nice place and great taste

  45. RY says:

    Hi there, Thanks for the effort to make Halal Shiu Mai recipe. I love chinese food and this is will help me to make my own cos it is hard to get Halal dumpling in here at Melb. well I will wait for your next Halal recipe! two thumbs up!

  46. suhama says:

    I love siu mai..n i’m a muslim..there’s halal siu mai outside..n i ‘ve try your recepi..yummy…

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