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!

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Prep Time 20

Cook Time 5

Total Time 25

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

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