Chicken Shu Mai, known as Siu Mai in Cantonese, is a popular dim sum that is easy to make and bursting with freshness.
They are little morsels of ground meat wrapped with wonton skin, commonly found in dim sum restaurants in Chinatown.
These dainty steamed dumplings come served in a small bamboo steamer and are so good that every bite is bursting with the freshness and juicy goodness of the filling.
While Shu Mai is traditionally made with pork, a halal version exists, so everyone can enjoy its amazing taste.
The recipe below is fairly easy to make, mostly calling for minced chicken meat.
• 225g 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 cornstarch
• 1 pinch salt
• wonton wrappers
• green peas and tobiko, fish roe, for garnishing
• Using a mini food processor, grind the chicken meat until it is coarse in texture. Alternatively, use a knife to mince the meat, or buy ready minced from the supermarket.
• Mix all the ingredients into the minced chicken meat before setting aside in the fridge for 20 minutes.
• Place about a tablespoon of the seasoned meat on each wrapper, gather up the sides and leave the centre open.
• Cut off the uneven edges with a pair of scissors to improve the look of the Shu Mai.
• Garnish the top with a green pea and some tobiko.
• Steam in a bamboo steamer for about five minutes. Serve immediately.
This article first appeared in rasamalaysia.com
Low Bee Yinn is a food blogger and cookbook author.