If you are a fan of dumplings and momos, then Chicken Shu Mai is a dish you must try. This classic steamed dumpling, popular across Asia, combines juicy chicken with finely chopped shiitake mushrooms, carrots, and a touch of ginger for a delicious burst of flavor. Known for its delicate wonton wrapper and savory filling, Chicken Shu Mai is perfect as a snack, appetizer, or even a full meal.
This recipe comes together in under 90 minutes and serves 4 people. Follow this step-by-step method to recreate restaurant-style dumplings right at home.
Cooking & Preparation Time
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Servings: 4
- Difficulty: Medium
Ingredients for Chicken Shu Mai
- 600 g chicken thigh (cubed)
- 50 g shiitake mushroom (finely chopped)
- 40 g carrot (grated)
- 50 g ginger juice
- 10 g broth powder
- 8 g salt
- 40 g salad oil
- 200 g wonton sheet
- 500 g potato starch
Method: How to Make Chicken Shu Mai
- Clean chicken thigh pieces, wash lightly with potato starch, pat dry, and cut into small cubes.
- Finely chop shiitake mushroom and carrot, then place them in a mixing bowl.
- Add chicken cubes, ginger juice, broth powder, salt, and salad oil to the bowl, mixing everything thoroughly. Keep the mixture in the refrigerator to chill.
- Cut wonton sheets into round shapes.
- Place spoonfuls of the chicken mixture in the center of each wonton sheet and shape into dumplings.
- Steam the Shu Mai until fully cooked and serve hot with soy sauce, chili oil, or a tangy dipping sauce.
With its soft wrapper and juicy filling, this Chicken Shu Mai recipe is sure to be a crowd-pleaser at family dinners or festive gatherings.
