Chicken Shu Mai – [Easy] Steamed Chicken Siu Mai

Chicken Shu Mai, a popular dim sum dish, is a delightful steamed dumpling filled with tender ground chicken, savory seasonings, and an array of flavorful ingredients. These bite-sized morsels are an excellent option for appetizers, snack time, or even as a part of a larger Asian-inspired meal.

What Are Chicken Shu Mai?

Shu Mai are delicious crafted chicken dumplings, traditionally made with minced chicken, shrimp (though some prefer pure poultry), water chestnuts, scallions, ginger, and a touch of soy sauce and sesame oil. These fillings are then hand-folded into a little wonton wrapper, open from the top, and steamed to perfection.

Tips and Tricks

Season the Chicken Well: Since the chicken is the star of the dish, seasoning it properly is key. Use a balance of soy sauce, sesame oil, ginger, and garlic for maximum flavor.

Use Fresh Wrappers: For the best results, opt for fresh dumpling wrappers instead of dried ones. Fresh wrappers are more pliable and easier to fold.

Don’t Overfill: When preparing the filling, be careful not to overstuff the dumplings. A small spoonful of filling is usually enough to prevent the wrappers from tearing during steaming.

Steam Gently: Steam the Shu Mai on low heat to avoid overcooking the dumplings or making the wrappers too sticky. Too much heat can cause the chicken filling to dry out.

Seal Wrappers Well: Ensure the wrapper is tightly sealed around the filling to prevent the dumplings from falling apart while steaming.

Variations

While traditional Chicken Shu Mai recipes are fairly standard, there are plenty of ways to customize the dish to suit your preferences. Here are some popular variations:

• Vegetable Addition: Add finely chopped vegetables like mushrooms, carrots, or bell peppers to the filling for an extra layer of flavor and texture. This works especially well if you want a slightly crunchier bite.
• Spicy Shu Mai: Add a bit of chili paste or chili flakes to the filling to create a spicy kick. If you’re a fan of heat, this variation is perfect.
• Substitute Chicken with Turkey: For a leaner version, you can swap out ground chicken with ground turkey. The texture and flavor are similar, and it will still provide a delicious, light filling.
• Herb-Infused: Experiment with different herbs like cilantro or green onions in the filling for a fresh, aromatic twist.
• Crispy Shu Mai: After steaming, you can pan-fry the Shu Mai for a crispy bottom, creating a satisfying crunch while keeping the rest of the dumpling soft and tender.

How to Serve

Chicken Shu Mai is best served warm, straight from the steamer. Here are a few ideas for serving it:

With a Dipping Sauce: For a more adventurous dip, you can serve Chicken Shu Mai with a sweet chili sauce or hoisin sauce.

With Soy Sauce: A simple soy sauce dip with a splash of sesame oil or rice vinegar is the perfect accompaniment to balance the flavors.

As Part of a Dim Sum Platter: Serve Chicken Shu Mai alongside other dim sum favorites like Har Gow (shrimp dumplings) or Char Siu Bao (bbq pork buns) for an authentic dim sum experience.

Garnished with Fresh Herbs: Sprinkle freshly chopped cilantro or green onions on top of the Shu Mai to add color and freshness to the dish.

How to Store

To store Chicken Shu Mai for later enjoyment, follow these guidelines:

Reheating: To reheat refrigerated or frozen Shu Mai, steam them for 5–7 minutes until heated through. If reheating from the fridge, use a bamboo steamer or a regular steamer. For frozen Shu Mai, add a few extra minutes to the steaming time.

Refrigeration: If you have leftovers, store the steamed dumplings in an airtight container in the fridge. They should last for up to 2 days.

Freezing: For longer storage, freeze uncooked Chicken Shu Mai. Simply arrange them in a single layer on a baking sheet and freeze for 1–2 hours. Once frozen, transfer them to a freezer-safe bag or container. You can steam them straight from the freezer when you’re ready to enjoy.

Recipe FAQs

1. Can I use pre-made dumpling wrappers? Yes, pre-made wrappers are a great time-saver and work well in this recipe. Just make sure they are fresh and pliable before using.
2. Can I make Shu Mai ahead of time? Absolutely! You can prepare the filling and wrap the dumplings ahead of time. Store them in the fridge until you’re ready to steam them, or freeze them for later.
3. Can I make Chicken Shu Mai without a steamer? While a steamer is the most traditional and effective way to cook Shu Mai, you can also steam the dumplings using a makeshift steamer. Simply use a pot with a lid, place a heatproof plate or a steaming rack inside, and add water underneath the plate. Place the Shu Mai on top of the plate and cover.
4. What can I use as a substitute for soy sauce? If you’re looking for a gluten-free or low-sodium alternative, you can use tamari or coconut aminos instead of soy sauce. The flavor will still be savory and rich.
5. How do I know when Shu Mai is done? Shu Mai is cooked when the filling reaches an internal temperature of 165°F (74°C), and the wrappers turn a translucent white. The dumplings should feel firm to the touch but soft inside.

By following these simple steps and tips, you’ll create perfect Chicken Shu Mai every time. Whether you enjoy it as a main dish or a small snack, these dumplings will undoubtedly become a favorite in your cooking rotation. Enjoy the flavorful and comforting goodness of these steamed dumplings at your next meal!