Chicken Shu Mai

Every time I make Chicken Shu Mai, I’m transported back to a cozy dim sum restaurant where the air is filled with the scent of steaming dumplings. It’s a place where laughter and clinking tea cups create a symphony of joy. The first time I tried these delightful dumplings, I couldn’t believe how delicate and flavorful they were. Since then, I’ve made it my mission to perfect my own recipe, bringing that authentic taste to my kitchen. Making Chicken Shu Mai isn’t just about the food; it’s about the memories created around the table with friends and family, sharing stories and laughter. The best part? You can whip these up in no time, impressing everyone with your culinary skills!

Chicken Shu Mai Shopping List

The ingredients for Chicken Shu Mai are simple yet effective, combining to create a delightful dumpling experience. Each component plays a role in achieving the perfect texture and flavor. From the savory chicken and shrimp to the delicate wonton wrappers, it’s a beautiful harmony that is hard to beat.

• 1/2 lb (250g) boneless and skinless chicken thigh, ground: The heart of the dish, providing a succulent and tender filling that holds the flavors beautifully.
• 8 medium shrimp, peeled and deveined, diced into small pieces: Adds a touch of sweetness and a delightful texture that complements the chicken.
• 2 black fungus, soaked in hot water and cut into thin threads: A unique ingredient that contributes an earthy flavor and chewy texture.
• 1/2 tablespoon ginger, finely chopped: This aromatic spice adds warmth and depth of flavor.
• 1/2 tablespoon scallion, white part only, finely chopped: Provides a fresh crunch and oniony flavor that brightens up the filling.
• 1/4 teaspoon sesame oil: Imparts a nutty richness that enhances the overall flavor profile.
• 3 dashes ground white pepper: Offers a subtle heat that’s characteristic of Asian dishes.
• 1/2 teaspoon soy sauce: A vital seasoning that adds umami depth to the filling.
• 1/2 tablespoon cornstarch: Helps to bind the ingredients together for a cohesive filling.
• 1 pinch salt: To taste, enhancing all the flavors in the dumpling filling.
• wonton wrapper: The vessel that holds all the delicious filling together, creating the perfect dumpling.
• green peas and tobiko, fish roes, for garnishing: Adds a pop of color and a touch of elegance to your finished dish.

Directions for Chicken Shu Mai

Making Chicken Shu Mai is a straightforward process that can be quite enjoyable. With just a few steps, you’ll create these delicious dumplings that will impress everyone. Let’s dive into the details!

1. Using a mini food processor, grind the chicken until it’s coarsely ground. If you prefer, you can also chop it finely with a knife. This step forms the foundation of your filling, so make sure it’s well combined without being too mushy.
2. In a large bowl, mix the ground chicken with the diced shrimp, black fungus, ginger, scallion, sesame oil, ground white pepper, soy sauce, cornstarch, and a pinch of salt. Ensure everything is evenly distributed for the best flavor. You should feel the texture varying as you mix; this is what you want!
3. Cover the bowl with plastic wrap and let the mixture rest in the fridge for about 20 minutes. This helps the flavors meld together, making each dumpling a taste sensation.
4. To assemble the dumplings, take a wonton wrapper and place about a tablespoon of the filling in the center. Be careful not to overfill—too much filling can cause the dumpling to burst during cooking.
5. Gather the sides of the wonton wrapper while leaving the center open. Pinch the top to create a pleated effect as you secure it. This step is where you can get creative with the shape!
6. If desired, trim any uneven edges with scissors to make the shu mai look neater. This is also a good opportunity to ensure they’re a similar size for even cooking.
7. Garnish the top of each dumpling with a green pea and a small amount of tobiko. This adds a burst of color and elevates the presentation.
8. Set up a bamboo steamer over a pot of boiling water. Line the steamer with parchment paper to prevent sticking, then place the shu mai inside, making sure they aren’t touching.
9. Steam the Chicken Shu Mai for about 5 minutes, or until the filling is cooked through and the dumplings are tender. You’ll know they’re ready when they’ve turned a lovely translucent color.
10. Serve immediately with soy sauce or your favorite dipping sauce. Enjoy the burst of flavors that each bite delivers!

Expert Tips about Chicken Shu Mai

When it comes to making Chicken Shu Mai, I’ve gathered some expert tips to help you achieve perfect dumplings every time. Here are my top recommendations:

• Storage: Make sure to store leftover Chicken Shu Mai in an airtight container in the fridge. They’re best enjoyed within a couple of days, but can last up to a week.
• Freezing: These dumplings freeze well! After steaming, let them cool completely, then place them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag for easy access later.
• Cooking from Frozen: To cook frozen Chicken Shu Mai, simply steam them directly from the freezer. Increase the steaming time to about 10 minutes.
• Pairing: Serve Chicken Shu Mai with soy sauce, chili oil, or a vinegar-based dip for added flavor. They also pair wonderfully with a warm bowl of soup.
• Variations: Feel free to experiment with the filling! You can add vegetables like finely chopped carrots or bell peppers for extra crunch and flavor.
• Making Wrappers: If you’re feeling adventurous, try making your own wonton wrappers. It’s a fun process and can elevate your dumplings to another level!

Side Dish Ideas for Chicken Shu Mai

Serving Chicken Shu Mai can be a delightful experience, especially when paired with the right accompaniments. Here are some ideas to elevate your meal:

• Steamed Vegetables: A side of steamed bok choy or broccoli pairs wonderfully, adding a fresh and healthy component to your meal.
• Rice: Serve with fragrant jasmine rice or sticky rice for a comforting texture that complements the dumplings.
• Soup: A light broth soup, such as miso or wonton soup, makes for a soothing pairing with Chicken Shu Mai.
• Dipping Sauce: Offer a variety of dipping sauces, like soy sauce, chili garlic sauce, or a sweet soy glaze to enhance the flavor.
• Salad: A refreshing cucumber salad can provide a crisp, cool contrast to the warm dumplings, balancing the meal perfectly.
• Tea: Serve with hot jasmine tea or a refreshing iced tea to cleanse the palate between bites.
• Occasions: These dumplings are perfect for gatherings, parties, or even as a special treat during festive occasions like Lunar New Year or Sunday family dinners.

FAQ

Conclusion

Chicken Shu Mai is a delightful dish that combines various textures and flavors into one perfect bite. With its tender filling and delicate wrapper, it’s a culinary experience that anyone can enjoy. I encourage you to try making these dumplings; you might just find a new favorite in your cooking repertoire!

Chicken Shu Mai

Craving the perfect dumpling? Chicken Shu Mai is your answer! These tender dumplings, filled with a delightful mix of chicken and shrimp, are easy to make and bursting with flavor. Perfect for special occasions or a cozy night in, you won't be able to resist making them tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 5 minutes mins

Total Time 25 minutes mins

Servings: 16 servings

Course: Dinner

Cuisine: Asian

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 lb boneless and skinless chicken thigh ground
• 8 medium shrimp peeled and deveined, diced into small pieces
• 2 pieces black fungus soaked in hot water and cut into thin threads, or fresh shiitake mushrooms
• 1/2 tablespoon ginger finely chopped
• 1/2 tablespoon scallion white part only, finely chopped
• 1/4 teaspoon sesame oil
• 3 dashes ground white pepper
• 1/2 teaspoon soy sauce
• 1/2 tablespoon cornstarch
• 1 pinch salt
• 1 piece wonton wrapper
• green peas and tobiko for garnishing

Equipment

• Mixing Bowl
• Peeler
• Cutting Board
• Food Processor
• Chef's Knife

Method

 

1. Using a mini food processor, grind the chicken until it's coarsely ground. You can also chop it with a knife.
2. Mix the chicken with all the ingredients and set aside in the fridge for 20 minutes.
3. Place about a tablespoon of filling on each wrapper, then gather the sides while leaving the center open.
4. If desired, trim any uneven edges with scissors to make the shu mai look neater.
5. Garnish the top with a green pea and some tobiko.
6. Steam in a bamboo steamer for about 5 minutes.
7. Serve immediately.

Notes

• Tip 1: Store leftover Chicken Shu Mai in an airtight container in the fridge.
• Tip 2: After steaming, let them cool completely before freezing.
• Tip 3: Steam frozen Chicken Shu Mai directly from the freezer, increasing the cooking time.
• Tip 4: Serve with soy sauce or chili oil for added flavor.
• Tip 5: Experiment with different fillings for variety.

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Meet Chloe Bennett

I started this blog to document the rustic, comforting food I love to make. I’m the “Pine” of the group I’m all about hearty stews, wood-fired cooking, and cozy, one-pot meals. I brought my best friends on board to make this a shared journal of our adventures. I work closely with Maya to develop our main courses and do most of the writing for our posts.