Chicken Shu Mai (Siu Mai)

5 from 6 votes
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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.

Chicken Shu Mai (Siu Mai) topped with tobiko and peas in a bamboo steamer.
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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.

Homemade Shumai on a serving tray.

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

How many calories per serving?

This recipe is only 36 calories per serving.

Siu Mai on chopsticks ready to eat.

What To Serve With Chicken Shu Mai

For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

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5 from 6 votes

Chicken Shu Mai (Siu Mai)

Chicken Shu Mai (Siu Mai) is a popular dim sum item. Learn how to make chicken shu mai with this quick and amazing recipe that is better than Chinatown!!
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 16 people
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Ingredients  

  • 1/2 lb (250g) boneless and skinless chicken thigh, ground
  • 8 peeled and deveined medium shrimp, diced into small pieces
  • 2 black fungus, soaked in hot water and cut into thin threads, or fresh shiitake mushrooms
  • 1/2 tablespoon finely chopped fresh ginger
  • 1/2 tablespoon finely chopped scallion, white part only
  • 1/4 teaspoon sesame oil
  • 3 dashes ground white pepper
  • 1/2 teaspoon soy sauce
  • 1/2 tablespoon corn starch
  • 1 pinch salt
  • wonton wrapper
  • green peas and tobiko, fish roes, for garnishing

Instructions 

  • Using a mini food processor, ground the chicken, but make sure that it's coarsely ground. You can also chop with a knife. Mix the chicken with all the ingredients together, set aside in the fridge for 20 minutes.
  • Place about a tablespoon of the filling on each wrapper, gather up the sides and leave the center open. You might cut off the uneven edges with a pair of scissors if you like the shu mai to look prettier.
  • Garnish the top with a green pea and some tobiko. Steam in a bamboo steamer for about 5 minutes. Serve immediately.

Nutrition

Serving: 16people, Calories: 36kcal, Protein: 2g, Fat: 2g, Cholesterol: 18mg, Sodium: 41mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Bee Yinn Low

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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16 Comments

  1. Craig says:

    It says chicken shui mai, but the recipe calls for shrimp :)

    1. Rasa Malaysia says:

      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.

  2. Mahy Elamin says:

    5 stars
    This is a good idea and amazing recipe too. Something very unique and colorful. Need to try it out.

  3. Hamza says:

    5 stars
    I am happy to see hare all are very helpful to learn Food Recipes easily and Thanks for sharing with us

  4. Lisa Johnson says:

    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!

  5. Domenica says:

    The pictures are gorgeous, love these recipes which I am trying one tonight.

  6. Shashi at RunninSrilankan says:

    Yum – these look fantastic!

  7. Jim M says:

    You say to steam for 5 minutes. Is that enough time for the chicken to get thoroughly cooked?

    1. Rasa Malaysia says:

      Yes. If not, steam slightly longer. Mine all cooked in 5 minutes.

  8. TAN AH BENG says:

    I cannot find the recipe for the above. please help

  9. ZZZ says:

    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!!

    1. Rasa Malaysia says:

      :)

  10. corrine says:

    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.

    1. Rasa Malaysia says:

      Hi Corrine, you have to shape the siu mai when wrapping to make sure it “stands” up.