Simple Way to Make Quick Chicken Siew Mai

Chicken Siew Mai. Chicken Shu Mai (Siu Mai) - Popular dim sum recipe with homemade shu mai that is easy to make and is bursting with freshness. Chinese Chicken Shu Mai (Siu Mai) My brunch this morning—chicken shu mai (sui mai), or steamed chicken dumplings. Chicken Siew Mai is an easy to make snack/appetizer recipe.

I use Chicken in it cause I want to make this version halal. Therefore, for those who are not eating beef or pork, this is for you. But then, you can always omit the chicken and add what flavor you like. You can have Chicken Siew Mai using 20 ingredients and 7 steps. Here is how you cook that.

Ingredients of Chicken Siew Mai

1. Prepare 20 pcs of circle wanton skin (store bought).
2. It's 300 gr of minced chicken.
3. You need 150 gr of shrimp meat (finely minced).
4. It's 1 pc of medium chayote (peel, shredded, put in the strainer to remove any excess water).
5. Prepare 1 tbsp of low sodium light soya sauce.
6. Prepare 1 tbsp of Sesame oil.
7. You need 1 tsp of mushroom seasoning.
8. You need 1 tbsp of salt.
9. It's 1 tbsp of sugar.
10. Prepare 1/2 tbsp of chicken seasoning.
11. Prepare 1/2 tbsp of pepper.
12. You need 1 of egg.
13. You need 2 cloves of garlic, finely minced.
14. Prepare 150 gr of tapioca flour.
15. You need of Finely shredded carrot for topping.
16. Prepare of Chilli Garlic Dip.
17. You need 3 cloves of garlic, roughly chopped.
18. You need 1 of big chillies.
19. You need 3 pcs of chilli padi (you can always add more or use less according to your preference).
20. You need of Sugar, salt, chicken seasoning, pepper to tase.

Chicken Siew Mai Classic original chicken dumpling with chicken mince, prawn meat and fish surimi in it that enhance the meat texture and taste of dumpling. Just a dab of water, then fold the pastry down and it sticks perfectly. Wash away the salt under running water until the water runs clear. Place the prawn in a colander to drain away as much water as possible.

Chicken Siew Mai instructions

1. Peel, shred the chayote and put in the strainer to let the excess water drop. No squeeze needed. Take only the shredded chayote. Photo of chayote was taken from internet.
2. Mix chicken, shrimp, shredded chayote, egg, garlic, and seasonings until well combined. Lastly, mix in the tapioca flour and mix just until combined. Do not over-mix once you have mixed in the flour as it will give a denser texture..
3. Prepare the wanton skin. Wrap the meat inside the wanton skin. Decorate with shredded carrot on top..
4. Put in a small cup if your siew mai cannot hold their shape well.
5. Steam in preheated steamer for 15 minutes.
6. Ready to serve with chilli garlic dip. For the dip: boil all ingredients (garlic and chillies) in small amount of water until soft. Put in the blender or you can just mash it with mortar and pestle. Add salt, sugar, chicken seasoning, pepper to taste..
7. Enjoy 😉.

In Cantonese cuisine, it is usually served as a dim sum snack. In addition to accompanying the Chinese diaspora, a variation of shaomai also appears in Japan (焼売, shūmai) and various. How does this food fit into your daily goals? How does this food fit into your daily goals? While Siew Mai is traditionally made with pork, this version uses chicken meat.