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
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
Serving: 16people | Calories: 24kcal | Carbohydrates: 0.4g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.003g | Cholesterol: 22mg | Sodium: 32mg | Potassium: 50mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.2mg