How to Make Shrimp and Chicken Shumai

How to Make Shrimp and Chicken Shumai. A quick and easy Asian meal made at home. It’s cheaper and you can add anything you like.

How to Make Shrimp and Chicken Shumai

 I tell you, it is as easy as 1-2-3. In fact, I was hesitant to share this, because the recipe is very simple, I felt like it is irrelevant at all to measure the ingredients; so, I will just give you the basic of the recipe, BUT! You can actually eyeball it according to your liking.

Looking back when I was still in PI, I realized that there are so many things that I took for granted  because they were readily available to me…  Believe it or not, but I lived very close to a beach -but I only took swimming on that beach once or twice in my young life.

We also this wet market which was very close to us, but I never tried to really go there on Fridays, when all the tropical fruits are abundant and the vendors are showing their produce while selling them cheaply. The list can go on,

Until I came here in the USA…

I miss everything I had that I overlooked. THE GOOD AND BAD…

Bad: I thought that I hate the  heat of the sun, since it will turn my skin dark… now, I can just imagine sunbathing under that super hot weather and dipping into the bluest water.

Good: Those Shumai and siopao in the Chinese restaurant. I was young and broke, so I can’t just go eat in those restaurant; but now I realized, I should have prioritized my money more so that I can at least enjoy those authentic shumai from that Chinese guy…

What can I do, those were the days… but it doesn’t mean that I cannot enjoy those missed good old days. When I go home, I will surely frolic on the beaches, then I will spend money on those Shumai that that Chinese guy made (hmmm, I wonder if he is still alive).

IN THE MEANTIME, I will make and enjoy this SHUMAI I MADE TODAY WHILE I am wrapped in my coat to warm me. I hope you enjoy it too.

Shumai Ingredients

• 1 lb Ground Chicken
• 1/2 cup ground dry shiitake mushroom
• 1/3 cup green onion
• 3 teaspoons corn starch
• 3 teaspoons roasted sesame oil
• 3 teaspoons oyster sauce
• 5 pieces raw shrimp peeled and grind
• 4 gloves garlic chopped finely
  1 teaspoon ginger
• Shumai wrapper freeze leftover meat mixture For this post, I used only half the meat mixture since I am planning to use the filling for my next post.

                                             How Do you Make Shumai

  Mix all of the ingredients and make sure that they are well combined. Cover and let sit in the fridge for an hour.
  Now fill the shumai wrapper.
  The dipping sauce
  In a bowl, add in all ingredients for dipping sauce. Mix well and it’s ready.
  Assembling
  Cut the 4 edges or corners of the square wonton/shumai wrappers (skip if you’re using round wonton wrappers).
  Take a piece of wonton wrapper.
  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.
  Steaming
  Spray the base of your steamer non stick spray. Place the shumai inside and steam for 15 minutes or until fully cooked. Best served while shumai is still hot.

  

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  How to Make Shrimp and Chicken Shumai

  How do you make Shrimp and Chicken Shumai?

  Shrimp and Chicken Shumai.

  Course Appetizer

  Cuisine Chinese

  Keyword Shumai recipe

  Prep Time 15 minutes

  Cook Time 45 minutes

  Servings 6 pieces

  Calories 131kcal

  Author Shobelyn Dayrit

  Cost .50 each

  Equipment

  • Steamer

  Ingredients

  SHUMAI FILLING:

  • 1 lb Ground Chicken
  • 1/2 cup ground dry shiitake mushroom
  • 1/3 cup green onion
  • 3 teaspoons corn starch
  • 3 teaspoons roasted sesame oil
  • 3 teaspoons oyster sauce
  • 5 pieces raw shrimp peeled and grind
  • 4 gloves garlic chopped finely
  • 1 teaspoon ginger
  • Shumai wrapper freeze leftover meat mixture For this post, I used only half the meat mixture since I am planning to use the filling for my next post.

  DIPPING SAUCE:

  • 1 tablespoon Soy sauce
  • 2 teaspoon Vinegar
  • 1 clove Garlic chopped
  • Green onion chopped
  • 2 teaspoons Sesame oil

  Instructions

  • Mix all of the ingredients and make sure that they are well combined. Cover and let sit in the fridge for an hour.
  • Now fill the shumai wrapper.
  • Instructions
  • The dipping sauce
  • In a bowl, add in all ingredients for dipping sauce. Mix well and it's ready.
  • Assembling
  • Cut the 4 edges or corners of the square wonton/shumai  wrappers (skip if you're using round wonton wrappers).
  • Take a piece of wonton wrapper.
  • 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.
  • Steaming
  • Spray the base of your steamer non stick spray. Place the shumai inside and steam for 15 minutes or until fully cooked. Best served while shumai is still hot. Enjoy!

  Notes

  Please watch the video on how to make this Chicken and Shrimp Shumai

  Make sure you use the THIN SHUMAI WRAPPER. There's thick so please pay attention what you pick. It makes a huge difference in the taste.

  You can actually just eyeball this recipe. Adjust the seasoning according to your liking.

  Just test a small part of the mixture by frying and see if the taste is already according to your liking.