How to Prepare Appetizing Chicken Shumai (dumplings)

Chicken Shumai (dumplings). Chinese Chicken Shu Mai (Siu Mai) My brunch this morning—chicken shu mai (sui mai), or steamed chicken dumplings. I know many of you love shu mai or siu mai, those little morsels of ground meat wrapped with wonton skin, and served at dim sum restaurants in Chinatown. These dainty steamed dumplings comes in a small bamboo steamer and they are so good that every bite is always bursting with.

These Chinese steamed dumplings have a classic juicy pork and prawn filling, enclosed with wonton wrappers. Also referred to as shumai and typically a part of dim sum, these traditional Chinese chicken dumplings make for a great appetizer or potluck idea. Also referred to as shumai and typically a part of dim sum, these traditional Chinese chicken dumplings make for a great appetizer or potluck idea. You can cook Chicken Shumai (dumplings) using 9 ingredients and 8 steps. Here is how you cook it.

Ingredients of Chicken Shumai (dumplings)

1. You need 500 g of minced chicken.
2. It's 100 g of minced prawns (optional, can be removed).
3. Prepare 200-250 g of tapioca flour.
4. You need 2 of eggs.
5. It's 1 tsp of garlic paste.
6. Prepare 1/2 tsp of ginger paste.
7. Prepare 2 tbs of oyster sauce.
8. It's 100 g of scallions / spring onion (thin sliced).
9. You need 24 of dumpling wraps / wonton wraps.

Here is a list of Shumai recipes that I have reproduced it in my kitchen. I have learned a great deal of the techniques, type of ingredients, and seasonings along the way. Dumpling Sisters - Siu Mai: Pork and Prawn Dumplings Shaomai- this type of dumpling is a bit larger in size and shaped differently compared to the Cantonese version. The dough is fully wrapped and the top resembles a "chrysanthemum" petal formation.

Chicken Shumai (dumplings) instructions

1. In a food processor, mix all the ingredients (except the scallions and the wraps), until it's fully incorporated.
2. Once mixed, add the scallions and stir it for few seconds just to ensure that scallions spread evenly.
3. Then get a wrap, take a spoon of the above mixture and place it in the middle of the wrap.
4. Then fold the edge of the wrap into pleats, (p.s. there are so many online tutorial on how to fold a shumai if you're not sure how to do that).
5. Top it with small amount of shredded carrots for garnish.
6. Once everything is fold nicely and mixture is finished, place it in a steamer and steam for 30mins.
7. Some wraps might be sticking to the steamer, I suggest to spread some oil (flavorless) on the steamer surface.
8. Remove it from the steamer and serve the shumai while it's hot with spicy sauce or simple soy sauce. Enjoy!.

It is made mainly of glutinous rice and minced marinated meat. Shumai- this is the Japanese variation. The difference is that the filling is. In Cantonese cuisine, it is usually served as a dim sum snack. In addition to accompanying the Chinese diaspora, a variation of shaomai also appears in Japan (焼売, shūmai) and various.