Chicken And Shrimp Shumai Recipe
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.
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
Calories: 250kcalCarbohydrates: 30gProtein: 20gFat: 7gFiber: 2g
Tried this recipe?Let us know how it was!