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 fix on demand with this easy to follow recipe! These Chinese steamed dumplings have a classic juicy pork and prawn filling, enclosed with wonton wrappers.

Siu Mai Dumplings With Pork and Shrimp. Siu mai, the Chinese steamed pork and shrimp dumplings, are one of the most popular items at dim sum parlors. Once the pork, pork fat, and shrimp are together, I season with mixture with sesame oil, salt, white pepper, Shaoxing wine, and some ginger, plus a bit of cornstarch for additional binding. You can cook Siu Mai (Chinese Dumpling with Chicken and Shrimp) using 14 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Siu Mai (Chinese Dumpling with Chicken and Shrimp)

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

While shu mai (siu mai) is traditionally made with pork, I wanted to make a HALAL (pork-free) version so everyone can enjoy this amazing dumpling. The recipe is very easy, calls for ground chicken. All the ingredients can be easily found at regular stores and everyone can try this chicken shu mai. Shrimp & Asian chive dumplings (Saeu buchu mandu: 새우 부추 만두).

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.

Siu Mai Dim Sum (Chinese Pork and Prawn Dumplings) Shumai (Siu Mai - Chinese Steamed Dumpling). A Cantonese style dumpling made of pork, shrimp, and shiitake mushrooms. This delectable Pork Siu Mai or Siomai recipe will remind you why it is one of the most favorite dim sums around the world! Siu mai is one of the most popular dim sum dishes in Guangzhou.