For those who love Chinese food, chances are you're a fan of dim sum. But even if you haven't dabbled in this particular cuisine, it's quite likely that you're going to like it - a whole lot. From fried wontons and steamed dumplings to spring rolls and pan fried turnip cake, there's plenty for you to experience and taste ? Today, we'll be shining the spotlight on one specific dish and that is siu mai (or shu mai). Traditionally, they're made with pork but of course, it's always possible to make a halal version by simply substituting it with chicken. And while siu mai may seem complex to make by yourself because of it's intricate-looking exterior, the reality is that it's not! So if you're ready to take on a new dish at home, let's jump right into this halal siu mai recipe ?
Ingredients (yields 16 - 18)
- 1 ½ lb boneless, skinless chicken thigh, grounded
- 8 shrimp, peeled, deveined and chopped
- ½ tbsp ginger, finely chopped
- ½ tbsp scallion, finely chopped (white part only)
- ¼ tsp sesame oil
- ½ tsp soy sauce
- ½ tbsp cornstarch
- Salt and ground white pepper to taste
- Wonton wrapper (you can easily find this at your local grocery store)
- Bamboo or stove steamer
- Baking paper with holes in it
- In a bowl, combine chicken, ginger, sesame oil, soy sauce, cornstarch, salt and pepper together. Give it a good mix for about 30 seconds to 1 minute until it becomes paste-like.
- Add shrimp and scallion, and incorporate until everything is properly dispersed. Make sure not to crush the prawns.
- Begin making the siu mai by forming an "o" with your forefinger and thumb. Place a wonton wrapper over the "o" and push 1 teaspoon of filling down into the hole. Use a butter knife to smear more filling into the hole until it is level with the edge of the wonton. Place the wonton a work surface, flatten the base and use your fingers to shape into a round. For some visual guidance, check out the video below by El Mundo Eats ?
- Line your bamboo steamer (or stove steamer) with baking paper that have holes in them.
- Fill a wok (big enough to hold the steamer) and fill it with 2 cups of water. Bring it to a rapid simmer over medium high heat.
- Place as many siu mai as the steamer can fit and cover with a lid. Place the steamer on the wok over simmering water. Let the siu mai steam for about 8 minutes or until the internal temperature is 75°C. If you have bigger siu mai, you may need to steam them for a longer time.
- Remove the steamer from the wok. Serve and enjoy!
Whether you're craving for dim sum or thinking of impressing your family with a new recipe, making siu mai is definitely the way to go! It's an easy recipe that's sure to delight your taste buds while upping your status as a home chef ??