Chicken & Prawn Siu Mai (Shumai) Dumpling Recipe

Let’s make Siu Mai Dumpling. Firstly we need to soak 4-5 Dried Shiitake Mushrooms in order to rehydrate them for 30 mins to 1 hr. Also, we’re going to use that water to prepare our dumpling dough mixture to bring a flavor into the dough.

For Dough Mix:

All-Purpose Flour / Mayda: 2 Cup
Egg: 2 Pieces
Orange Color: 3-5 drops
Salt: To Taste
Water: As per needed to make the dough.

You need to mix all the items together and knead the dough for at least 8-10 mins unless smooth. Then rest it for 30 mins. Don’t forget to wrap it or keep it in a box so that it doesn’t dehydrate.

For Dumpling Filling:

Chicken Thigh Meat Minced/Chicken Keema: 500gm (Order Online)
Shrimp: 300gm
Crab Stick (Optional): 3-4 sticks (Order Online)

Shiitake Mushroom: 4-5 pcs (Order Online)
Bread/Breadcrumb: 2 pcs
Chilli: 12-13 pcs
Soy Sauce: 4 tbsp (Order Online)
White/Black Pepper: 1 tbsp
Onion Minced (Or Spring Onion 1 cup): 4 medium
Egg: 1 pc
Sesame Oil: 1 tsp (Order Online)
Garlic Minced: 8-10 cloves
Ginger Paste: 1 tbsp

Mix everything well. Then after 30 mins make your favourite shaped dumpling and cook it for 10 mins. Don’t overcook it, otherwise it will be harden.

For Dumpling Sauce:

Sugar: 1 tbsp
Garlic: 2 clove minced
Soy Sauce: 3 tbsp (Order Online)
Vinegar: 1 tbsp
Spring Onion (Optional): 1tsp

Don’t forget to make this super simple and easy dumpling sauce. It complements the whole experience of this dumpling.

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