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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 👇
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 👩🍳