Chicken and Mushroom Siu Mai (Shumai)

These Chicken Siu Mai (Shumai) dumplings are a creative twist on a classic dim sum staple. They feature a flavorful chicken filling enhanced with mushrooms, carrots, cabbage, and bamboo shoots. These delicate morsels are then pan-fried to achieve a delicious balance of textures.

(This recipe was originally published in June 2015, but was updated with new photos and content in 2023).

Siu mai (烧卖) are a staple in dim sum restaurants and even in sushi restaurants. If you're unfamiliar with the name, siu mai (sometimes spelled shumai and pronounced shoe my) are small open-faced dumplings that are usually steamed.

The wrapper is thin and delicate and typically a smaller version of a wonton skin. The filling is generally a combination of ground pork and chopped shrimp, and they are often garnished with either fish roe, peas, or decoratively cut carrots.

These are tremendously easy to prepare and shape and require less skill than typical dumplings. Filling is scooped into the center of the wonton wrapper and then the dough is cupped and crimped around the filling with your hand. No need for water as "glue" and no folding or fancy pleating.

Why this recipe works

The filling for these particular chicken siu mai is non-traditional, but it still utilizes tried and true Asian ingredients to create something unique and tasty.

Instead of pork we have ground chicken. For a bit more umami flavor and texture, we add some rehydrated finely chopped shiitake mushrooms, as well as some other veggies offering a variety of colors, flavors, and textures.

These siu mai have a wonderful complexity in texture, from the tender shiitakes, to the bit of crunch from the bamboo shoots and cabbage, to the juicy chicken holding it all together. And let's not forget the super thin wonton skins that nearly melt-in-your-mouth.

Upon pan-frying these siu mai, you'll also get a crisp texture on the bottoms. It's a really great contrast to the delicate and tender wrapper around the edges. You can definitely cook them with either method (traditional steaming and non-traditional pan-frying) and obtain excellent results!

Serve them with a simple dipping sauce made with equal parts soy sauce and black vinegar. I also love these with a side of chili oil for a little kick! My preferred way to enjoy these is to put a few on my plate and spoon a little dipping sauce and chili oil over the top of each (to combine the flavors), but you can dip them too if you prefer.

Ingredient notes

• Ground Chicken: Use regular ground chicken (which usually includes white and dark meat and possibly even some skin) for the juiciest chicken filling. I've seen ground chicken breast sold on its own as well, but that will typically yield a dryer dumpling filling.
• Wonton Wrappers: Although siu mai generally use round wrappers, square ones can also be used. You may also trim your traditional square wonton wrappers into smaller squares or circles. A good size for the wrappers is 3-inches across. I use Twin Marquis brand wonton wrappers here. They have a variety of wrappers including Shanghai Style (white wrappers), Hong Kong Style (yellow wrappers), and Spinach Wrappers (green). I used the white Shanghai Style wrappers in these photos, but have used yellow Hong Kong Style wrappers in the past (and in retrospect actually prefer them). Those are slightly thinner and more delicate. The thinner wonton wrappers work really nicely to create the ruffled edges surrounding these chicken siu mai. They turned out a bit less "pretty" attempting the same with these slighting thicker white wrappers, but they still tasted amazing!
• Dried Shiitake Mushrooms: These are a workhorse in Chinese cuisine. They will last for a long time in your pantry and are very versatile in various Chinese recipes, like these Three Mushroom Dumplings. You'll get the best price for dried shiitake mushrooms at Asian markets, but they are also available at Whole Foods, specialty markets, and online.
• Bamboo Shoots: Canned bamboo shoots add a bit more texture to the chicken siu mai filling. They come in slices or strips, and either can be finely chopped for the filling. Use leftover bamboo shoots to make stir-fry!

How to make it

First, make the filling. Add ground chicken, rehydrated dried shiitake mushrooms, onion, bamboo shoots, cabbage, carrot, egg white, oyster sauce, soy sauce, cornstarch, Shaoxing rice wine, and ground pepper to a mixing bowl.

Mix to combine, and refrigerate until needed.

Place 1 tablespoon of filling in the center of a 3-inch wonton wrapper.

Then gently gather the sides of the wrapper up and around the filling, forming the sides of the siu mai by circling your forefinger and thumb together.

Use a small knife or spatula to smooth down the top of the filling while continuing to gently squeeze and form the sides and bottom of the cup-shaped dumpling. Gently tap the finish siu mai on the work surface to flatten the bottom so it stands up and resembles a short cylinder.

Finish by pressing the carrot garnish gently into the top of the filling. Repeat with the remaining wrappers and filling.

Cover and refrigerate for at least 1 hour before cooking.

To make the dipping sauce, combine the vinegar and soy sauce. Store in an airtight container for up to 1 month in your refrigerator.

To pan-fry the chicken siu mai, heat a large non-stick frying pan over high heat. Add oil to the hot pan, tilting to coat the bottom of the pan. Place the siu mai in a single layer in the hot pan. Cook until the bottoms are golden brown, about 1 to 2 minutes.

Add ½ cup water and immediately cover the pan with a tight-fitting lid. Cook until all of the water has been absorbed and the dumpling skins have cooked through, about 4 to 5 minutes. Uncover and allow them to crisp back up for another minute after all the water has absorbed. Remove immediately from the pan. Repeat with the remaining siu mai.

Serve with the dipping sauce and chili oil, if desired.

Please scroll to the bottom of the post for the full recipe (in a printable recipe card) including ingredient amounts and detailed instructions.

Expert tips

Once assembled, the siu mai can also be frozen in a single layer on a tray, then transferred gently to a large freezer bag or freezer-safe container. Freeze for up to 1 month. If cooking from a frozen state, add a few more minutes of cooking time.

You can steam the chicken siu mai (a more traditional cooking method for siu mai) if you prefer. To do so, prepare a steamer basket lined with blanched cabbage leaves or lightly greased parchment paper. Place the siu mai in the steamer basket, being careful to space them apart so they are not touching. Cover with a lid and steam for about 6 to 8 minutes (or a few minutes longer if frozen), until they are cooked through.

As I mentioned above, I used slightly thicker Shanghai style white wonton wrappers in this photos. The ruffled edges look a bit stiffer than in the past when I've used the thinner yellow Hong Kong style wonton wrappers, but the results are still delicious! Don't stress it. These are fairly rustic dumplings.

Other recipes you may like

• Vegetable Dumplings (Vegetarian Potstickers)
• Jiu Cai Jiao (Chinese Chive Dumplings)
• Spicy Beef Dumplings
• Japanese Curry Chicken Dumplings
• Chicken Parmesan Dumplings
• Chicken and Thai Basil Dumplings
• Buffalo Chicken Dumplings
• General Tso's Chicken Dumplings

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