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Chicken Shu Mai (Siu Mai) - Popular dim sum recipe with homemade shu mai that is easy to make and is bursting with freshness.
Chinese Chicken Shu Mai (Siu Mai)
My brunch this morning—chicken shu mai (sui mai), or steamed chicken dumplings.
I know many of you love shu mai or siu mai, those little morsels of ground meat wrapped with wonton skin, and served at dim sum restaurants in Chinatown.
These dainty steamed dumplings comes in a small bamboo steamer and they are so good that every bite is always bursting with the freshness and juicy goodness of the filling.
I love dim sum and you can often find me at dim sum restaurants on the weekends. Once in a while, I like to make my own dim sum and shu mai is one of my favorite items to make.
While shu mai (siu mai) is traditionally made with pork, I wanted to make a HALAL (pork-free) version so everyone can enjoy this amazing dumpling.
The recipe is very easy, calls for ground chicken. All the ingredients can be easily found at regular stores and everyone can try this chicken shu mai recipe at home!
Frequently Asked Questions
This recipe is only 24 calories per serving.
What To Serve With Chicken Shu Mai
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Chicken Shu Mai (Siu Mai)
Ingredients
- 1/2 lb (250g) boneless and skinless chicken thigh, ground
- 8 medium shrimp, peeled and deveined, diced into small pieces
- 2 black fungus, soaked in hot water and cut into thin threads, or fresh shiitake mushrooms
- 1/2 tablespoon ginger, finely chopped
- 1/2 tablespoon scallion, white part only, finely chopped
- 1/4 teaspoon sesame oil
- 3 dashes ground white pepper
- 1/2 teaspoon soy sauce
- 1/2 tablespoon cornstarch
- 1 pinch salt
- wonton wrapper
- green peas and tobiko, fish roes, for garnishing
Instructions
- Using a mini food processor, grind the chicken until it's coarsely ground. You can also chop it with a knife. Mix the chicken with all the ingredients and set aside in the fridge for 20 minutes.
- Place about a tablespoon of filling on each wrapper, then gather the sides while leaving the center open. If desired, trim any uneven edges with scissors to make the shu mai look neater.
- Garnish the top with a green pea and some tobiko. Steam in a bamboo steamer for about 5 minutes. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It says chicken shui mai, but the recipe calls for shrimp :)
Hi Craig, the recipe calls for boneless and skinless ground chicken thigh as the main ingredient. Shrimp is secondary. All siu mai has shrimp inside.
This is a good idea and amazing recipe too. Something very unique and colorful. Need to try it out.
I am happy to see hare all are very helpful to learn Food Recipes easily and Thanks for sharing with us
I’ve bought chicken shu mai from Trader Joe’s, but have never tried making it. This recipe looks simple enough. I guess I just need to get some Wonton wrappers. Thanks!
The pictures are gorgeous, love these recipes which I am trying one tonight.
Yum – these look fantastic!
You say to steam for 5 minutes. Is that enough time for the chicken to get thoroughly cooked?
Yes. If not, steam slightly longer. Mine all cooked in 5 minutes.
I cannot find the recipe for the above. please help
The recipe link is at the bottom and says RECIPE HERE. Anyway, it’s https://rasamalaysia.com/recipe-chicken-shu-mai-siu-mai/2/
I love dim sum and this is just perfect for me to try at home and test it with my family. Thank you so much for making it halal, appreciate it!!
:)
My problem with shui mai is that the pork or chicken doesnt stick 100%. Thst is why they don’t stand but flattens by about 40%. Yours stands. What do I do wrong? One friend said I should put more flour but I don’t like the taste of too muh flour.
Hi Corrine, you have to shape the siu mai when wrapping to make sure it “stands” up.