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Chicken Shu Mai (Siu Mai)


16 people


25 mins


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!!


– 1/2 lb. 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)

Step 1

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.

Step 2

– 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.

Step 3

– Garnish the top with a green pea and some tobiko. Steam in a bamboo steamer for about 5 minutes. Serve immediately.

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