When you dive into the delightful world of chicken and shrimp shumai, it’s essential to think about pairing options that elevate your meal. Consider a side of soy sauce or a tangy dipping sauce, like a mixture of vinegar, sugar, and chili oil.
You might also enjoy a vibrant cucumber salad with sesame dressing for some crunch and freshness. Additionally, serving fragrant jasmine rice can balance the dish beautifully, soaking up any juices that dribble from the shumai.
I still remember the first time I tasted chicken and shrimp shumai. It was at a bustling dim sum restaurant in San Francisco, and I was captivated by the delicate, pleated dumplings filled with a savory blend of chicken and shrimp.
The light steam wafting through the air mixed with flavors of ginger and garlic transported me to culinary heaven.
Today, I’m excited to share my own twist on this classic dish. Just like that first bite, I aim to evoke the same delight in your kitchen.
Shumai, a traditional Chinese dumpling, is often filled with seasoned meat and served as a part of dim sum. This recipe combines succulent chicken and shrimp, offering a flavor-packed punch in each bite.
Let’s explore not only how to create this dish but also why it’s such a wonderful addition to your cooking repertoire.
Why This Recipe Works
1. Fresh Ingredients Matter
Using high-quality, fresh ingredients can make a noticeable difference. For this recipe, I recommend using chicken thigh mince for its juicy texture. Pair this with fresh shrimp to enhance flavors. The three types of vegetables, including shiitake mushrooms and spring onions, bring a delightful crunch and umami taste.
2. Easy Assembly and Cooking
Shumai is surprisingly simple to create. The process involves mixing the filling, wrapping it, and steaming it. Unlike other dumplings that may require a complicated folding technique, shumai has an open-top design. This makes it approachable, even for novice cooks.
3. Versatile Flavors
This recipe allows for variations. You can adjust the seasoning according to your palate. Prefer a bit of spice? Add more chili oil. Want to highlight the ginger? Throw in an extra dash. Your creativity can shine through, and you won’t get bored with the same flavors each time.
4. Meal Prep Friendly
Shumai can be prepared in advance, making it perfect for parties or meal prep. Once you’ve assembled your dumplings, you can freeze them for later use. Simply steam them from frozen, and you’ve got a delicious meal in minutes.
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How Does It Taste?
Imagine savoring a tender dumpling that bursts with flavor as you take your first bite. The combination of chicken and shrimp creates a delightful harmony of textures, while the seasonings—like sesame oil and Shao Xing wine—add depth.
The slight sweetness from the sugar counterpoints the savory notes, making every bite a joyful experience. Topped with a fresh sprinkle of carrot and spring onion, each shumai also appears vibrant and inviting.
What Sets This Recipe Apart from Other Chicken and Shrimp Shumai Variations?
This version stands out thanks to the unique balance of flavors and textures. Many recipes may rely heavily on one protein, but here you get the best of both worlds. The chicken provides richness, while the shrimp offers a coastal freshness.
Moreover, the use of shiitake mushrooms adds an earthy component missing in other variations. This recipe also emphasizes the importance of seasoning, making sure every ingredient plays its part for an unforgettable taste.
The Ingredients
To whip up these delicious chicken and shrimp shumai, you’ll need:
For the Siu Mai Sauce:
- 1 tablespoon light soy sauce
- 1 tablespoon Chinkiang vinegar (or rice vinegar, if unavailable)
- 1 teaspoon sugar
- 1 teaspoon chili oil (optional, for a hint of spice)
- ½ teaspoon grated ginger (optional, for extra depth)
For the Filling:
- 200 grams chicken mince (about 7 oz) — chicken thigh mince is a great choice
- 200 grams prawns (about 7 oz) — peeled, deveined, and minced
- 3–4 dried shiitake mushrooms (pre-soaked in warm water for 15–20 minutes, then finely diced)
- 3–4 spring onions (finely chopped)
- ¼ carrot (finely diced for garnish, see note for details)
For Seasonings:
- 1 tablespoon light soy sauce
- 1 tablespoon Shao Xing wine (or Japanese mirin for a milder sweetness)
- 1 teaspoon sesame oil
- 1 teaspoon salt
- 2 teaspoons sugar (optional, for a slight sweetness)
- 1 teaspoon minced garlic
- 1 tablespoon corn starch
- ¼ teaspoon white pepper
For the Wrappers:
- 20–25 wonton or siu mai wrappers (defrosted in the fridge beforehand)
Instructions
Step 1: Prepare the Filling
In a bowl, combine the chicken mince and minced prawns. These two proteins merge beautifully when mixed, creating a wonderfully juicy filling. Add in the finely diced shiitake mushrooms, chopped spring onions, and the carrot. They contribute both flavor and texture.
Step 2: Season the Mixture
Now, we move on to adding flavors. Pour in the light soy sauce, Shao Xing wine, and sesame oil. Mix well. Don’t forget the salt, sugar, minced garlic, corn starch, and white pepper. The corn starch helps bind the mixture, ensuring it holds its shape when steamed. Give everything a good stir until thoroughly combined.
Step 3: Form the Shumai
Grab a dumpling wrapper and place about a tablespoon of the filling in the center. Gently gather the edges of the wrapper and pinch them together, leaving the top open. Think of it like a little purse. Repeat this process until you’ve used up all your filling.
Step 4: Prepare the Steamer
Prepare your steamer with water, making sure it’s at a rolling boil. If you’re using a bamboo steamer, line it with parchment paper to prevent sticking.
Step 5: Steam the Shumai
Carefully place the shumai in the steamer, making sure they don’t touch. Steam for about 10–12 minutes, or until the filling is cooked through and the dumplings are translucent.
Step 6: Serve with Dipping Sauce
Once steamed, serve your chicken and shrimp shumai hot with the prepared sauce for dipping. Enjoy each bite, feeling proud of your culinary creation!
Notes
- Avoid Overfilling: Be careful not to overstuff your shumai. This can lead to them falling apart during cooking.
- Customize Your Protein: Feel free to swap proteins based on what you have. Ground pork or tofu can work well, too.
- Use Fresh Veggies: Fresh, high-quality vegetables improve the filling’s flavor and texture significantly.
- Experiment with Dipping Sauces: While the siu mai sauce is great, try a peanut sauce or sweet and sour sauce for variety!
- Steaming Equipment: If you don’t have a steamer, a metal colander or a microwave-safe bowl with a lid might work in a pinch.
How Do You Store Chicken and Shrimp Shumai?
Storing shumai is easy! If you have leftover dumplings, place them in an airtight container and store them in the refrigerator for up to 3 days. To reheat, simply steam them for a few minutes until heated through.
If you’ve made a large batch, consider freezing them. Arrange the uncooked shumai in a single layer on a baking tray, making sure they’re not touching.
Freeze until solid, then transfer to a freezer bag. They’ll be good for up to 3 months. When you’re ready to enjoy them, steam them directly from frozen — just add an extra 2-3 minutes to the cooking time.
Sides for Chicken and Shrimp Shumai
Pairing sides with shumai can elevate your dining experience. Here are a few excellent suggestions:
1. Cucumber Salad
Toss together sliced cucumbers, rice vinegar, a sprinkle of sesame oil, and a pinch of salt. This refreshing salad brightens up the meal and balances the richness of the shumai.
2. Asian Slaw
Shred red cabbage, carrots, and green onions. Drizzle with a sesame ginger dressing, and you’ve got yourself a crunchy, flavorful accompaniment. It adds a nice contrast to the soft dumplings.
3. Jasmine Rice
A fragrant bowl of jasmine rice complements shumai beautifully. The rice soaks up any juices and flavors from the meal, making it a satisfying side dish.
What Alternatives Can You Use for the Ingredients If They Are Not Present in Your Kitchen?
Sometimes, you have to get creative! Here are a few alternatives you can consider:
1. Chicken Thigh to Ground Turkey
If you can’t find chicken thigh mince, ground turkey is an excellent substitute. It has a similar texture and flavor.
2. Shrimp to Imitation Crab
If shrimp isn’t available, consider using imitation crab. It will alter the texture a bit, but the taste remains delightful.
3. Dried Shiitake Mushrooms to Fresh Mushrooms
If you can’t locate dried shiitake mushrooms, fresh button or cremini mushrooms will do. Just make sure to sauté them a bit first to reduce moisture.
4. Wonton Wrappers to Rice Paper
If wonton wrappers are nowhere to be found, rice paper is another great option. Just remember to soften them with water before wrapping your filling.
Chicken And Shrimp Shumai Recipe
Equipment
- Steamer
Ingredients
Siu Mai Sauce:
- 1 tablespoon light soy sauce
- 1 tablespoon Chinkiang vinegar or rice vinegar, if unavailable
- 1 teaspoon sugar
- 1 teaspoon chili oil optional, for a hint of spice
- ½ teaspoon grated ginger optional, for extra depth
Filling:
- 200 grams chicken mince about 7 oz (chicken thigh mince or pork mince)
- 200 grams prawns about 7 oz (peeled, deveined, and minced)
- 3 –4 dried shiitake mushrooms pre-soaked in warm water for 15–20 minutes, then finely diced
- 3 –4 spring onions finely chopped
- ¼ carrot finely diced for garnish, see note for details
Seasonings:
- 1 tablespoon light soy sauce
- 1 tablespoon Shao Xing wine or Japanese mirin, for a milder sweetness
- 1 teaspoon sesame oil
- 1 teaspoon salt
- 2 teaspoons sugar optional, for a slight sweetness
- 1 teaspoon minced garlic
- 1 tablespoon corn starch
- ¼ teaspoon white pepper
Wrappers:
- 20 –25 wonton wrappers or siu mai pastry defrosted in the fridge, as per note
Instructions
Step 1: Prepare the Filling
- In a bowl, combine the chicken mince and minced prawns. These two proteins merge beautifully when mixed, creating a wonderfully juicy filling. Add in the finely diced shiitake mushrooms, chopped spring onions, and the carrot. They contribute both flavor and texture.
Step 2: Season the Mixture
- Now, we move on to adding flavors. Pour in the light soy sauce, Shao Xing wine, and sesame oil. Mix well. Don’t forget the salt, sugar, minced garlic, corn starch, and white pepper. The corn starch helps bind the mixture, ensuring it holds its shape when steamed. Give everything a good stir until thoroughly combined.
Step 3: Form the Shumai
- Grab a dumpling wrapper and place about a tablespoon of the filling in the center. Gently gather the edges of the wrapper and pinch them together, leaving the top open. Think of it like a little purse. Repeat this process until you’ve used up all your filling.
Step 4: Prepare the Steamer
- Prepare your steamer with water, making sure it’s at a rolling boil. If you’re using a bamboo steamer, line it with parchment paper to prevent sticking.
Step 5: Steam the Shumai
- Carefully place the shumai in the steamer, making sure they don’t touch. Steam for about 10–12 minutes, or until the filling is cooked through and the dumplings are translucent.
Step 6: Serve with Dipping Sauce
- Once steamed, serve your chicken and shrimp shumai hot with the prepared sauce for dipping. Enjoy each bite, feeling proud of your culinary creation!
Notes
- Avoid Overfilling: Be careful not to overstuff your shumai. This can lead to them falling apart during cooking.
- Customize Your Protein: Feel free to swap proteins based on what you have. Ground pork or tofu can work well, too.
- Use Fresh Veggies: Fresh, high-quality vegetables improve the filling’s flavor and texture significantly.
- Experiment with Dipping Sauces: While the siu mai sauce is great, try a peanut sauce or sweet and sour sauce for variety!
- Steaming Equipment: If you don’t have a steamer, a metal colander or a microwave-safe bowl with a lid might work in a pinch.
Nutrition
Frequently Asked Questions
1. Can I make shumai vegan?
Absolutely! You can substitute the chicken and shrimp with a blend of firm tofu and shredded vegetables. Season well to achieve a rich flavor similar to the original.
2. What can I use for dipping sauce besides the suggested one?
You can try a sauce made from soy sauce, peanut butter, and a touch of lime juice for a nutty twist. This brings a whole new flavor profile to your shumai.
3. How can I make shumai spicier?
If you crave heat, consider incorporating minced fresh chili peppers or a dash of Sriracha into the filling. You can also adjust the amount of chili oil in the dipping sauce.
4. Can I pan-fry shumai instead of steaming them?
Yes! After forming your shumai, heat a teaspoon of oil in a nonstick pan over medium heat. Brown the bottoms of the shumai slightly, then add a bit of water and cover to steam. This creates a delightful crispy bottom with tender centers.
Conclusion
Making chicken and shrimp shumai at home is not only achievable but also an enjoyable culinary adventure. The combination of fresh ingredients, versatile flavors, and encouraging assembly steps makes this dish perfect for cooks of all skill levels.
Whether you’re serving it at a gathering or simply enjoying a quiet evening in, these dumplings bring joy and a taste of Asian cuisine right to your table.
This recipe is your gateway to sharing delicious meals with family and friends. So, roll up your sleeves, gather your ingredients, and start creating some shumai magic today!