Cantonese Chicken Shumai

Cantonese Chicken Shumai

Cantonese Chicken Shumai

Cantonese Chicken Shumai (Siu Mai) is a popular dim sum item. Learn how to make chicken shu mai with this quick and amazing recipe that is better than Chinatown!!


  • 900g boneless and skinless chicken thigh, ground
  • 8 peeled and deveined medium shrimp, diced into small pieces
  • 2 black fungus, soaked in hot water and cut into thin threads, or fresh shiitake mushrooms
  • 1/2 tablespoon finely chopped fresh ginger
  • 1/2 tablespoon finely chopped scallion, white part only
  • 1/4 teaspoon sesame oil
  • 3 dashes ground white pepper
  • 1/2 teaspoon soy sauce
  • 1/2 tablespoon cornstarch
  • 1 pinch salt
  • Shumai Skin*
  • Green peas and tobiko, fish roes, for garnishing


  1. Using a mini food processor, ground the chicken but make sure that it’s coarsely ground. You can also chop with a knife. Mix the chicken with all the ingredients together, set aside in the fridge for 20 minutes.
  2. Place about a tablespoon of the filling on each shumai skin, gather up the sides and leave the centre open. You might cut off the uneven edges with a pair of scissors if you like the shumai to look prettier. Garnish the top with a green pea and some tobiko. Steam in a bamboo steamer for about 5 minutes. Serve immediately.
* We are selling Gluten Free Shumai Skin, but pre-order is required. Do drop us an email at [email protected] if you want to order.

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