Siu Mai (Chinese Dumpling with Chicken and Shrimp) - Siu Mai is the first thing you grab off the trolleys when you descend upon your favourite Yum Cha. And now you can get your Siu Mai fix on demand! Also see Japanese Shumai (smaller, topped with peas!) Siu Mai is a very popular Chinese dumpling dish served "open-faced" as part of a dim sum brunch.

How much do we love chicken? Let us count the ways. It’s such a versatile ingredient, whether you choose lean chicken breasts or cook up a casserole with chicken thighs.

Find everything you need in this at-a-glance section of the site – from easy casseroles to quick curries to a winner roast dinner. There’s something to suit every day of the week. Check out our best Siu Mai (Chinese Dumpling with Chicken and Shrimp) recipes below.

Shumai is a type of traditional Chinese dumpling, originating from Hohhot, Inner Mongolia. In Cantonese cuisine, it is usually served as a dim sum snack. Serve these tasty dumplings with Vegetable Chow Mein, Hainanese Chicken Rice or Szechuan Beef. You can have Siu Mai (Chinese Dumpling with Chicken and Shrimp) using 14 ingredients and 6 steps.

Siu Mai (Chinese Dumpling with Chicken and Shrimp) Ingredients

You need of Skin.
Prepare 60 grams of flour.
You need 4 of eggs.
Prepare of Seasonings.
You need 2 tbsp of sugar.
Prepare 2 tbsp of light soy sauce.
You need 3 tsp of salt.
You need 1 tsp of seame oil.
Prepare 1 dash of pepper.
You need 1 tbsp of oyster sauce.
You need of Filling.
Prepare 320 grams of lean chicken.
You need 320 grams of shrimp.
Prepare 5 of mushrooms; soaked.

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. This delectable P ork Siu Mai or Siomai recipe will remind you why it is one of the most favorite dim sums around the world!

Siu Mai (Chinese Dumpling with Chicken and Shrimp) instructions

Rinse shrimp and dry it with cloth, put the shrimp into a big plate, add salt and stir for about 2 minutes.
Carve lean chicken and mushrooms into small grains, add the stirred shrimp, light soy sauce, sugar, and oyster sauce, stir for 3 minutes, add sesame oil and pepper.
Sieve the flour to get rid of big grains, put egg in the flour, stir until a soft dough is formed.
Slice the dough to form a long roll, cut the roll into small pieces (about 45 pieces), press each piece into a thin wrapper of 4 cm diameter (this is the skin of Siu Mai).
Hold the skin in the left hand near the tip of the fingers, spread the filling with a chopstick, roll the dough into a cylidrical form with the filling exposed at the top.
Press the filling again with a bamboo stick, put the dough in an oil-spread steam basket, steam for about 5 minutes.

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Best Siu Mai (Chinese Dumpling with Chicken and Shrimp) Recipe - Japanese shumai look very similar to Cantonese siu mai. Because the Cantonese pork dumplings are most commonly spelled as "shumai" in English, that is how I'll refer to them for the rest of the post. Of all the dumplings in Chinese cuisine, shumai are one of the easier ones to make. Siu mai, the Chinese steamed pork and shrimp dumplings, are one of the most popular items at dim sum parlors. But you don't have to go out just to enjoy them, because they're one of the easiest dumplings to make at home.

I believe you can make great and tasty Siu Mai (Chinese Dumpling with Chicken and Shrimp) recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!