Shrimp & Chicken Siu Mai Dim Sum

Today let’s learn to make the best shrimp & chicken siu mai dim sum recipe! Did you know it started all the way back in the Qing Dynasty? Yep. Although everyone knows Siu Mai as a Cantonese dish, it’s actually originated from Mongolia.

 

Serve 2 people
Preparation time: 10 minutes
Cooking time: 10 minutes

 

12 round wonton wrappers
8 pieces of shrimp, chopped
8 ounces of chicken breast, minced
12 peas
2 tablespoons of soy sauce
1 tablespoon of shaoxing wine
1 tablespoon of oil
1 teaspoon of sesame oil
1 teaspoon of corn starch mix with 1 tablespoons of water
A pinch of salt
A pinch of pepper
A pinch of sugar

 

In a bowl, mix 8 pieces of chopped shrimp, 8 ounces of minced chicken breast, 2 tablespoons of soy sauce, 1 tablespoon of shaoxing wine, 1 tablespoon of oil, 1 teaspoon of sesame oil, 1 teaspoon of corn starch mix with 1 tablespoon of water (water is going to make the filling soft and juicy), a pinch of salt, a pinch of pepper, a pinch of sugar.

 

Then put a wonton wrapper on top of your palm. Scoop about 1 tablespoon of filling on the center of the wrapper. Then place the wrapper between your index finger and your thumb. Gather all the corners and wrap firmly with your index finger and thumb. At the same time, push the filling down with a spoon. Spray your plate with oil and put siu mai on it.

 

In a pot, boil water in a pot. Then place a steamer. Then steam the siu mai for about 10 minutes.

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