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.
4dried shiitake mushroomsrehydrated overnight, squeezed dry, stems removed, and caps minced (net ¼ cup [40 grams])
¼cup(35 grams) finely minced yellow onion
¼cup(40 grams) finely minced fresh or canned bamboo shoots
¼cup(30 grams) finely minced green cabbage
¼cup(30 grams) finely minced carrot
1large egg whitelightly beaten
2tablespoonsoyster sauce
1tablespoonsoy sauce
1tablespoon(10 grams) cornstarch
1teaspoonShaoxing rice wine or dry sherry
½teaspoonwhite or black ground pepper
Dipping Sauce:
¼cupChinese black vinegar(preferably Chinkiang vinegar)
¼cupsoy sauce
Assembly and Cooking:
32siu mai or wonton wrappers(3-inches in diameter)
Decoratively cut carrots for garnish
Peanut, canola, or vegetable oil, if pan-frying
Chili oilfor serving, if desired
Instructions
To make the filling: In a mixing bowl combine all of the ingredients. Refrigerate until needed.
To make the dipping sauce: Combine the vinegar and soy sauce and store in an airtight container for up to 1 month in your refrigerator.
To assemble: Place 1 tablespoon of filling in the center of a 3-inch wonton wrapper and 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 (it should come to the edges of the wrapper, and will be exposed) 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.
If steaming, 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.
If pan-frying, heat a large non-stick frying pan over high heat. Add ½ tablespoon of 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 and 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 (or a few minutes longer if frozen). 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.
Notes
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.
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.
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.