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Chicken and Mushroom Siu Mai (Shumai)
4.8 from 12 votes

Chicken and Mushroom Siu Mai (Shumai)

These Chicken Siu Mai (Shumai) dumplings are a creative twist on a classic dim sum staple. They feature a flavorful chicken filling enhanced with mushrooms, carrots, cabbage, and bamboo shoots. These delicate morsels are then pan-fried to achieve a delicious balance of textures.

Prep Time
30 mins
Cook Time
10 mins
Chilling Time
1 hr
Total Time
1 hr 40 mins
Servings: 32 dumplings
Calories: 42 kcal
Course: Appetizer, Snacks
Cuisine: Asian, Chinese

Ingredients

Filling:
  • 12 ounces ground chicken 340 grams
  • 4 dried shiitake mushrooms rehydrated overnight, squeezed dry, stems removed, and caps minced (net ¼ cup [40 grams])
  • ¼ cup onion yellow; finely minced; 35 grams
  • ¼ cup bamboo shoot fresh or canned; finely minced; 40 grams
  • ¼ cup green cabbage finely minced; 30 grams
  • ¼ cup carrot finely minced; 30 grams
  • 1 egg lightly beaten, large, white
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon corn starch 10 grams
  • 1 teaspoon Shaoxing rice wine or dry sherry
  • ½ teaspoon ground white pepper or ground black pepper
Dipping Sauce:
  • ¼ cup Chinese black vinegar (preferably Chinkiang vinegar)
  • ¼ cup soy sauce
Assembly and Cooking:
  • 32 wonton wrapper 3-inches in diameter, or siu mai wrapper
  • carrot decoratively cut; for garnish
  • peanut oil or canola or vegetable oil; if pan-frying
  • Chili oil for serving, if desired

Instructions

    Cup of Yum
  1. To make the filling: In a mixing bowl combine all of the ingredients. Refrigerate until needed.
  2. To make the dipping sauce: Combine the vinegar and soy sauce and store in an airtight container for up to 1 month in your refrigerator.
  3. To assemble: Place 1 tablespoon of filling in the center of a 3-inch wonton wrapper and then gently gather the sides of the wrapper up and around the filling, forming the sides of the siu mai by circling your forefinger and thumb together.
  4. Use a small knife or spatula to smooth down the top of the filling (it should come to the edges of the wrapper, and will be exposed) while continuing to gently squeeze and form the sides and bottom of the cup-shaped dumpling. Gently tap the finish siu mai on the work surface to flatten the bottom so it stands up and resembles a short cylinder. Finish by pressing the carrot garnish gently into the top of the filling. Repeat with the remaining wrappers and filling.
  5. Cover and refrigerate for at least 1 hour before cooking.
  6. If steaming, prepare a steamer basket lined with blanched cabbage leaves or lightly greased parchment paper. Place the siu mai in the steamer basket, being careful to space them apart so they are not touching. Cover with a lid and steam for about 6 to 8 minutes (or a few minutes longer if frozen), until they are cooked through.
  7. If pan-frying, heat a large non-stick frying pan over high heat. Add ½ tablespoon of oil to the hot pan, tilting to coat the bottom of the pan. Place the siu mai in a single layer in the hot pan and cook until the bottoms are golden brown, about 1 to 2 minutes. Add ½ cup water and immediately cover the pan with a tight-fitting lid. Cook until all of the water has been absorbed and the dumpling skins have cooked through, about 4 to 5 minutes (or a few minutes longer if frozen). Uncover and allow them to crisp back up for another minute after all the water has absorbed. Remove immediately from the pan. Repeat with the remaining siu mai.
  8. Serve with the dipping sauce and chili oil, if desired.

Notes

  • Although siu mai generally use round wrappers, square ones can also be used. You may also trim your traditional square wonton wrappers into smaller squares or circles. A good size for the wrappers is 3-inches across.
  • Use regular ground chicken (which usually includes white and dark meat and possibly even some skin) for the juiciest chicken filling. I've seen ground chicken breast sold on its own as well, but that will typically yield a dryer dumpling filling.
  • Once assembled, the siu mai can also be frozen in a single layer on a tray, then transferred gently to a large freezer bag or freezer-safe container. Freeze for up to 1 month. If cooking from a frozen state, add a few more minutes of cooking time.
  • Adapted from Dumplings All Day Wong

Nutrition Information

Serving 1dumpling Calories 42kcal (2%) Carbohydrates 5g (2%) Protein 3g (6%) Fat 1g (2%) Cholesterol 11mg (4%) Sodium 190mg (8%) Potassium 23mg (0%) Sugar 1g (2%)

Nutrition Facts

Serving: 32 dumplings

Amount Per Serving

Calories 42

% Daily Value*

Serving 1dumpling
Calories 42kcal 2%
Carbohydrates 5g 2%
Protein 3g 6%
Fat 1g 2%
Cholesterol 11mg 4%
Sodium 190mg 8%
Potassium 23mg 0%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.