Chicken Shu Mai (Siu Mai) Recipe

Prep Time: 20 Mins | Cook Time: 5 Mins

Ingredients:

1/2 lb 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

Pinch of salt

Wonton wrapper

Green peas and tobiko (fish roes), for garnishing

Method:

1. Using a mini food processor, ground the chicken but make sure that it’s coarsely ground. You can also chop with a knife. Mix the chicken with all the ingredients together, set aside in the fridge for 20 minutes.
2. Place about a tablespoon of the filling on each wrapper, gather up the sides and leave the center open. You might cut off the uneven edges with a pair of scissors if you like the shu mai to look prettier. Garnish the top with a green pea and some tobiko. Steam in a bamboo steamer for about 5 minutes. Serve immediately.