Chicken and Shrimp Shumai
A healthier version of shumai. Homemade steam chicken and shrimp shumai with its dipping sauce. Now you can easily prepare them in your own kitchen, for your loved ones.
Prep Time20 minutes mins
Cook Time15 minutes mins
Total Time35 minutes mins
Servings: 20 Shumai
Dipping sauce:
- 2 tablespoon soy sauce
- 3 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 3 garlic cloves
- 1 tablespoon grated ginger
- ½ teaspoon granulated sugar
Shumai:
- 10 oz minced chicken (300 g)
- 5 oz shrimps (150 g), peeled, deveined and minced
- 8 gr dry shitake , soaked until soft, drained and chopped
- ⅓ cup spring onion , chopped
- 1 teaspoon grated garlic
- 1 teaspoon grated ginger
- 4 teaspoon corn flour
- ¼ teaspoon white pepper powder
- 1 teaspoon granulated sugar
- 1 tablespoon sesame oil
- 1 tablespoon oyster sauce
- 25 wonton wrapper sheets
- 1 small carrot grated
Assembling
Cut the 4 edges or corners of the square wonton wrappers (skip if you're using round wonton wrappers). This is to ensure beautiful same height of shumai's top.
Take a piece of wonton wrapper. Wet the surrounding with water, this will act as glue when folding later. Place the wonton wrapper between your thumb and index finger. Put some filling on it and press down, keep putting more filling until the top of the wrapper. Use the back of a spoon to level off the filling. Place some grated carrot on top. Repeat until your finish all the filling.- See video for better understanding
Calories: 166.2kcal | Carbohydrates: 25.4g | Protein: 8.3g | Fat: 3.3g | Saturated Fat: 0.6g | Cholesterol: 27.2mg | Sodium: 375mg | Potassium: 155.9mg | Fiber: 1g | Sugar: 0.5g | Calcium: 29.7mg | Iron: 1.6mg