Chicken and Shrimp Shumai

5 from 3 votes

Chicken and Shrimp Shumai

A healthier version of shumai. Homemade steam chicken and shrimp shumai with its dipping sauce. Now you can easily prepare them in your own kitchen, for your loved ones.

Prep Time20

Cook Time15

Total Time35

Servings: Shumai

Author: Bea & Marco

Ingredients

Dipping sauce:

2 tablespoon soy sauce
3 tablespoon rice wine vinegar
1 tablespoon sesame oil
3 garlic cloves
1 tablespoon grated ginger
½ teaspoon granulated sugar

Shumai:

10 oz minced chicken (300 g)
5 oz shrimps (150 g), peeled, deveined and minced
8 gr dry shitake , soaked until soft, drained and chopped
⅓ cup spring onion , chopped
1 teaspoon grated garlic
1 teaspoon grated ginger
4 teaspoon corn flour
¼ teaspoon white pepper powder
1 teaspoon granulated sugar
1 tablespoon sesame oil
1 tablespoon oyster sauce
25 wonton wrapper sheets
1 small carrot grated

Instructions

The dipping sauce

In a bowl, add in all ingredients for dipping sauce. Mix well and it's ready.

The shumai filling

In a bowl, add in all ingredients for shumai except wonton wrappers and grated carrot. Mix everything well to combine.

Assembling

Cut the 4 edges or corners of the square wonton wrappers (skip if you're using round wonton wrappers). This is to ensure beautiful same height of shumai's top.
Take a piece of wonton wrapper. Wet the surrounding with water, this will act as glue when folding later. Place the wonton wrapper between your thumb and index finger. Put some filling on it and press down, keep putting more filling until the top of the wrapper. Use the back of a spoon to level off the filling. Place some grated carrot on top. Repeat until your finish all the filling.- See video for better understanding

Steaming

Brush the base of your steamer (mine is plastic) with some sesame oil. Place the shumai inside and steam for 15 minutes or until fully cooked. Best served as soon as they got out from the steamer. Enjoy!

Nutrition