Shumai - Chicken & Shrimp Dumpling (6) Recipe
chicken & shrimp, wonton wrap, onion, dried shiitake steamed fish cake, bok choy, Shoyu broth
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Ingredients
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Dumpling Filling
Dumpling Wrappers
Shoyu Broth
Method
Prepare the Filling
- 1
- 2
Mix Filling Ingredients
In a mixing bowl, combine the ground chicken, chopped shrimp, rehydrated shiitake mushrooms, finely chopped onion, and bok choy. Add salt, pepper, and sesame oil. Mix well until all ingredients are thoroughly combined.
Form the Dumplings
- 3
Prepare Wonton Wrappers
Take a wonton wrapper and place about 1 tablespoon of the filling in the center. Moisten the edges of the wrapper with water.
- 4
Shape the Dumpling
Gather the edges of the wrapper around the filling, pinching them together to form a small pouch. Ensure the top is open. Repeat until all filling is used.
Prepare the Shoyu Broth
- 5
- 6
Add Green Onions
Once the broth is simmering, add the chopped green onions and let it cook for an additional 5 minutes. Remove from heat.
Steam the Dumplings
- 7
Prepare Steamer
Line a steamer basket with parchment paper or cabbage leaves to prevent sticking. Arrange the dumplings in the basket, leaving space between each.
- 8
Steam Dumplings
Bring water to a boil in a pot or wok, then reduce to a simmer. Place the steamer basket over the pot and steam the dumplings for 15-20 minutes or until cooked through.
Serve
- 9
Plate the Dumplings
Once cooked, carefully remove the dumplings from the steamer and place them on a serving plate.
- 10
Add Broth
Serve the dumplings hot with the shoyu broth poured over them or on the side for dipping.