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!!
Servings: 16 people
Calories: 36kcal
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