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Chicken & Mushroom Shao Mai
Dive into the delicate flavours of Chicken and Mushroom Shao Mai, a traditional dim sum favourite reimagined.
This recipe combines the tender texture of ground chicken with the umami richness of mushrooms, enhanced with the aromatic notes of ginger and the crunch of water chestnuts. Each ingredient is carefully seasoned with soy sauce, oyster sauce, and sesame oil, then wrapped in thin, round wonton wrappers.
Method
40m20m1h
- In a mixing bowl, combine ground chicken, finely chopped mushrooms, minced ginger, and diced water chestnuts. Season with soy sauce, oyster sauce, and sesame oil. Mix well until the filling is evenly seasoned.
- Prepare the wonton wrappers by placing them on a clean surface. Spoon a small amount of the chicken mixture into the center of each wrapper.
- To form the shao mai, gather the sides of the wrapper around the filling, leaving the top open. Gently squeeze the dumpling at the waist to create a pleated look and ensure it stands upright.
- Fill a steamer with water and bring to a boil. Line the steamer's tray with parchment paper or cabbage leaves to prevent sticking. Place the shao mai in the steamer, ensuring they are not touching.
- Steam the dumplings for about 10-12 minutes, or until the filling is fully cooked and the wrappers are tender.
- Prepare the dipping sauce by mixing soy sauce with a few drops of chili oil, adjusting the amount of chili oil to your preferred level of spice.
- Serve the shao mai hot, accompanied by the soy sauce and chili oil dipping sauce.
Ingredients
- 150g Mushrooms finely chopped
- 300g Chicken minced
- 15ml Ginger minced
- 2 cloves Garlic minced
- 3ml Salt
- 5ml Sesame Oil
- 15ml Oyster Sauce
- Chilli Oil for dipping sauce, to serve
- 20 Wonton Wrappers round
- 5ml Olive Oil
- 30ml Soy Sauce
- 1ml Black Pepper
- 100 g Water Chestnuts finely diced
Notes
For a vegetarian version, substitute the ground chicken with minced tofu or a mixture of additional mushrooms and finely chopped vegetables. Adding a splash of Shaoxing wine or rice vinegar to the filling can enhance the dumplings' flavour.
For an extra touch of colour and flavour, top each shao mai with a small pea or carrot piece before steaming.
When steaming, make sure the water does not touch the dumplings, as this could make the wrappers soggy.
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