Chicken Siu Mai Recipe - Cooking Index
Chicken Siu Mai Recipe - Cooking Index
| 2 | Dried black mushrooms | |
| 1 lb | 454g / 16oz | Ground chicken |
| 1/4 cup | 23g / 0.8oz | Minced bamboo shoots |
| 1 | Egg - lightly beaten | |
| 1 | Green onion - trimmed, minced | |
| 1 teaspoon | 5ml | Soy sauce |
| 1 teaspoon | 5ml | Salt |
| 1/2 teaspoon | 2.5ml | Minced ginger |
| 1/2 teaspoon | 2.5ml | Sugar |
| 1/2 teaspoon | 2.5ml | Cornstarch |
| 1/8 teaspoon | 0.6ml | Sesame oil |
| 1 | Freshly-ground white pepper | |
| 30 | Round siu mai wrappers | |
| 3 tablespoons | 45ml | Grated carrots |
| 2 tablespoons | 30ml | Frozen peas - thawed |
| 2 | Lettuce leaves | |
| = (or 2 napa cabbage leaves) |
Pour enough warm water over the mushrooms in a small bowl to cover them completely. Let soak until softened, about 20 minutes. Drain the mushrooms, discard the stems and mince the caps.
Make the filling: Stir the ground chicken or turkey, bamboo shoots, egg, green onion, soy sauce, salt, ginger, sugar, cornstarch, sesame oil, pepper and mushrooms together in a bowl until thoroughly combined and spongy.
Make the dumplings: Place a heaping teaspoon of the filling in the center of a siu mai wrapper. (Keep the remaining wrappers covered with a damp kitchen towel to prevent them from drying out.) Bring the sides of the wrapper together, bunching them around the filling and smoothing out any pleats. (If you like, you can spend a little time making nice, even pleats on each dumpling.) Flatten the bottom of the dumpling by tapping it against a firm surface and squeeze the sides of the dumpling gently so the filling plumps out of the top. Place a few shreds of carrot and a pea over the filling. Set the dumpling on a baking sheet and repeat with the remaining wrappers and filling. Cover the formed dumplings with a damp kitchen towel to prevent them from drying out.
Prepare a wok for steaming. Line a steaming basket with the lettuce or cabbage leaves. Arrange half the dumplings without touching each other in the prepared basket. Steam over high heat until the filling is cooked through, about 15 minutes.
Transfer the dumplings to a serving platter and cover with foil, shiny-side down, to keep them warm while you steam the remaining dumplings. Serve the dumplings warm.
This recipe yields 25 to 30 dumplings for 12 servings.
Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: Dim Sum Delights) - - from the TV FOOD NETWORK CANADA
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