Chicken and Shrimp Siu Mai

Prepared with lean poultry and seafood protein, these steamed siu mai offer traditional dim sum flavors with a light, nutritious profile.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 120 g (approx. 1 cup) all-purpose flour · 420 kcal in the whole recipe
• 1 large egg (50 g) · 72 kcal in the whole recipe
• 300 g (10.5 oz) ground chicken · 429 kcal in the whole recipe
• 250 g (8.8 oz) raw shrimp, peeled and finely chopped · 178 kcal in the whole recipe
• 50 g (1.8 oz) fresh shiitake mushrooms, finely diced · 22 kcal in the whole recipe
• 30 g (2 scallions) green onion, finely chopped · 10 kcal in the whole recipe
• 10 g fresh ginger, grated · 8 kcal in the whole recipe
• 8 g (2 cloves) garlic, minced · 12 kcal in the whole recipe
• 12 g (1 tbsp) cornstarch · 46 kcal in the whole recipe
• 16 g (1 tbsp) low-sodium soy sauce · 9 kcal in the whole recipe
• 7 g (1/2 tbsp) sesame oil · 62 kcal in the whole recipe
• 1 egg white (33 g) · 17 kcal in the whole recipe

Method

1. Mix all-purpose flour and egg in a bowl with a little warm water to form a smooth dough; cover and rest for 20 minutes.

   

2. Finely chop the raw shrimp and mix with ground chicken, shiitake mushrooms, green onion, ginger, garlic, cornstarch, low-sodium soy sauce, sesame oil, and egg white until sticky.

   

3. Divide the rested dough into 24 equal pieces and roll them into thin round wrapper circles on a lightly floured surface.

   

4. Place a spoonful of filling in the center of each wrapper, squeeze the sides upward to form open-topped cylindrical siu mai dumplings.

   

5. Arrange in a steamer basket lined with parchment paper and steam over boiling water at 212°F (100°C) for 10-12 minutes until fully cooked.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.