Cantonese Siu Mai ( Shumai ) Prawn & Chicken Dumplings

Step 1

Place all the filling ingredients, ground chicken, minced prawns, shiitake mushrooms, spring onions, and garlic in a large mixing bowl. Season the fillings with salt, light soy, Shao Xing cooking wine, white pepper, sugar, corn starch, and sesame oil. Combine everything well until it becomes a thick sticky paste.

Step 2

Place the wonton wrapper on one hand. Scoop about one heap tablespoon of fillings with a butter knife or spoon and place it in the middle of the wrapper. Then gently squeeze it with your hand to form a cylinder shape.

Step 3

Flatten the top by using a butter knife and flatten the bottom part by using your hand and finger. ( See the videos and photos for clear visual instructions. ) Garnish with carrots and place them over the lined steamer. Leave enough space between each dumpling to prevent them from sticking to each other.Repeat the process until the fillings or wrappers runs out.

Step 4

Fill the large pot/wok with water and bring it to a boil. Place the bamboo steamer over it. Close the lid and steam for 8-9 minutes over medium-high heat. ( Do not overcrowd the steamer and steam two to three batches if needed. )

Step 5

Remove from heat and serve immediately while warm. Delicious on its own or serve it with dipping sauce.

Step 6

Combine soy sauce, vinegar, sugar, and chilli oil in a small bowl and mix until sugar dissolved.