This recipe guides you through making delicious Steamed Chicken and Shrimp Siomai, a popular type of Chinese dumpling often served as dim sum. These bite-sized delights feature a savory filling of ground chicken and succulent shrimp, typically seasoned with aromatics like ginger, garlic, soy sauce, sesame oil, and a touch of sweetness. The filling is encased in delicate wonton wrappers, traditionally left partially open at the top and often garnished with a vibrant orange topping, such as grated carrots or fish roe. Steaming results in a tender, juicy dumpling that is a staple in Chinese cuisine and a favorite in dim sum restaurants worldwide. The image provided showcases various presentations of siomai, including freshly steamed batches in a bamboo steamer, plated servings with a dipping sauce, and even variations with different colored wrappers. This versatility makes them perfect as an appetizer, a part of a larger dim sum spread, or a satisfying snack.
Based on the images and general knowledge of siomai, the ingredients typically include:
For the Siomai Filling:
- Ground Chicken: Provides a lean and flavorful base for the dumpling.
- Shrimp: Fresh or frozen (thawed and patted dry), finely minced or chopped to add sweetness and a juicy texture.
- Water Chestnuts or Jicama: Finely diced, these add a delightful crunch and slight sweetness.
- Shiitake Mushrooms (dried and rehydrated, or fresh): Finely minced, they contribute an earthy umami flavor.
- Green Onions (Scallions): Thinly sliced, for a fresh, aromatic, and slightly pungent note.
- Ginger: Freshly grated or minced, offering a warm and zesty flavor.
- Garlic: Minced, for aromatic depth.
- Soy Sauce: For savory umami and seasoning.
- Sesame Oil: Toasted sesame oil, for its distinctive nutty aroma and flavor.
- Shaoxing Wine (or dry sherry): For a subtle alcoholic kick and to tenderize the meat.
- Cornstarch: Acts as a binder and helps keep the filling moist.
- Sugar: A small amount to balance the savory flavors and enhance sweetness.
- White Pepper: For a subtle peppery warmth.
For the Wrappers:
- Wonton Wrappers (square or round): Thin, pliable dough wrappers, typically found in the refrigerated section of Asian grocery stores.
For Garnish (Optional):
- Grated Carrots: For a vibrant orange color on top.
- Fish Roe (Tobiko or Masago): For a traditional presentation and a pop of briny flavor.
For Serving:
- Soy Sauce: For dipping.
- Chili Garlic Sauce or Sriracha: For a spicy kick.
- Black Vinegar (Chinkiang Vinegar): A popular tangy dipping sauce.
- Fresh Cilantro: For garnish.
The preparation of Steamed Chicken and Shrimp Siomai involves several key steps to ensure a flavorful and well-textured dumpling. First, the chicken and shrimp for the filling are prepared. The shrimp is often finely minced or roughly chopped, while the chicken is ground. The vegetables and aromatics like water chestnuts, shiitake mushrooms, green onions, ginger, and garlic are finely diced or minced to integrate seamlessly into the filling. All these ingredients are then combined in a large mixing bowl.
Next, the seasoning for the filling is added. This typically includes soy sauce, sesame oil, Shaoxing wine, cornstarch, sugar, and white pepper. The mixture is then thoroughly mixed, often by hand, in one direction until it becomes cohesive and slightly sticky. This ensures all the ingredients are evenly distributed and the flavors are well blended. Some recipes suggest forcefully lifting and throwing the mixture back into the bowl a few times (known as “pounding the paste”) to develop a better texture and bind the ingredients, making the filling springier.
Once the filling is ready, the siomai are assembled. Each wonton wrapper is held in the palm of one hand. A small amount of filling (typically about a tablespoon) is placed in the center of the wrapper. The sides of the wrapper are then gently gathered upwards around the filling, creating a cylindrical or cup-like shape, leaving the top open. The edges of the wrapper are then pressed lightly to secure the filling. The top of the siomai is often pressed gently to flatten it slightly and make space for the garnish.
The assembled siomai are then garnished. This commonly involves placing a small amount of grated carrot or fish roe on top of the exposed filling, adding both color and a subtle flavor.
Finally, the siomai are steamed. A steamer basket (often bamboo, as seen in the image) is lined with parchment paper or cabbage leaves to prevent sticking. The siomai are arranged in a single layer in the steamer, ensuring there is some space between them for even steaming. Water is brought to a boil in a pot or wok underneath the steamer. The steamer basket is then placed over the boiling water, and the siomai are steamed for 10-15 minutes, or until the filling is cooked through and the wrappers are translucent and tender. Over-steaming can make them soggy.
Steamed Chicken and Shrimp Siomai are best served hot, immediately after steaming. They are traditionally served with various dipping sauces, such as a simple soy sauce, chili garlic sauce for heat, or a tangy black vinegar. Fresh cilantro can be used as an additional garnish.
The texture of siomai is tender and juicy from the chicken and shrimp filling, with a slight crunch from ingredients like water chestnuts. The wrapper is soft and delicate, almost melting in your mouth.
The flavor is savory and umami-rich, with aromatic notes of ginger, garlic, and sesame oil, balanced by a touch of sweetness. The lemon from the dipping sauce can add a zesty contrast.
Steamed Chicken and Shrimp Siomai are savory, bite-sized Chinese dumplings filled with a mixture of chicken and shrimp, encased in a delicate wrapper, and traditionally steamed and served as dim sum.
The preparation involves preparing a flavorful filling, wrapping it in wonton wrappers, garnishing, and then steaming until cooked through, typically served with dipping sauces.
Ingredients ( अनुमानित based on common recipes, emphasizing detail to exceed 500 words):
For the Siomai Filling:
- 1 pound (450g) ground chicken (preferably dark meat for more flavor, or a mix of white and dark)
- ½ pound (225g) raw shrimp, peeled, deveined, and finely minced (or roughly chopped for more texture)
- ½ cup finely diced fresh water chestnuts (canned, drained and rinsed, or jicama)
- ¼ cup finely minced shiitake mushrooms (about 3-4 dried mushrooms, rehydrated and stemmed, or 4-5 fresh shiitake mushrooms)
- ¼ cup thinly sliced green onions (scallions), white and light green parts
- 1 tablespoon freshly grated ginger
- 1 tablespoon minced garlic
- 2 tablespoons light soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry or rice vinegar)
- 1 tablespoon toasted sesame oil
- 1 tablespoon cornstarch
- 1 teaspoon granulated sugar
- ½ teaspoon white pepper
For the Wrappers:
- Approx. 40-50 square or round wonton wrappers (store-bought, usually found in the refrigerated section)
For Garnish (Optional):
- 2 tablespoons grated carrots (for orange topping)
- OR 2 tablespoons fish roe (tobiko or masago)
For Steaming:
- Parchment paper or cabbage leaves (to line steamer)
- Bamboo steamer or metal steamer basket
For Dipping Sauce (Suggested):
- Soy sauce
- Chili garlic sauce or Sriracha
- Black vinegar (Chinkiang vinegar)
- Fresh cilantro, chopped (for garnish)
Equipment:
- Large mixing bowl
- Cutting board and sharp knife
- Grater (for ginger/carrots)
- Measuring cups and spoons
- Spatula or spoon for mixing
- Steamer pot/wok with lid
- Bamboo steamer basket or metal steamer rack
Instructions:
- Prepare the Filling Ingredients:
- If using dried shiitake mushrooms, rehydrate them by soaking in warm water for at least 30 minutes, then squeeze out excess water, remove stems, and finely mince the caps. If using fresh, simply clean and finely mince.
- Finely mince the peeled and deveined shrimp. You can also roughly chop them if you prefer a chunkier texture in your siomai.
- Finely dice the water chestnuts (or jicama).
- Thinly slice the green onions, grate the fresh ginger, and mince the garlic.
- Combine the Filling:
- In a large mixing bowl, combine the ground chicken, minced shrimp, diced water chestnuts, minced shiitake mushrooms, sliced green onions, grated ginger, and minced garlic.
- Add the soy sauce, Shaoxing wine, toasted sesame oil, cornstarch, granulated sugar, and white pepper to the bowl.
- Using your hands or a sturdy spatula, mix all the ingredients thoroughly. Continue mixing in one direction until the mixture becomes cohesive, sticky, and slightly pasty. This may take about 3-5 minutes of vigorous mixing. Some experienced cooks will “pound” the mixture by lifting it and throwing it back into the bowl a few times to develop a springier texture.
- Assemble the Siomai:
- Set up your workstation with the siomai filling, a stack of wonton wrappers, and a small bowl of water (for sealing if needed, though siomai often doesn’t require it).
- Take one wonton wrapper and place it in the palm of your hand.
- Scoop about 1 tablespoon (or a generous teaspoon, depending on wrapper size) of the filling into the center of the wrapper.
- Gently gather the sides of the wrapper upwards around the filling, creating a cup or cylinder shape. Leave the top open, allowing the filling to be visible. Lightly press the edges of the wrapper around the filling to secure it, but don’t seal it completely at the top. The classic siomai look is an open top.
- Gently tap the bottom of the siomai on your cutting board or a flat surface to flatten the base slightly and help the filling settle.
- If desired, place a small pinch of grated carrots or a few fish roe pearls on top of the exposed filling as a garnish.
- Repeat the process with the remaining filling and wrappers.
- Prepare the Steamer:
- Line your bamboo steamer basket or metal steamer rack with parchment paper. If using parchment paper, you can cut out circles and poke holes in them to allow steam to pass through. Alternatively, you can use fresh cabbage leaves, which will also impart a subtle flavor.
- Arrange the assembled siomai in a single layer in the steamer basket, ensuring there is some space between each dumpling to prevent them from sticking together and to allow for even steaming. Do not overcrowd the steamer. You will likely need to steam in batches.
- Steam the Siomai:
- Fill a pot or wok with about 1-2 inches of water and bring it to a rolling boil over high heat.
- Once the water is boiling vigorously, place the steamer basket over the pot/wok, ensuring the bottom of the basket does not touch the water.
- Cover the steamer with its lid and steam the siomai for 10-15 minutes. The exact steaming time will depend on the size of your siomai and the intensity of your steamer. The siomai are cooked when the wrappers become translucent and the filling is firm and opaque throughout (chicken should reach an internal temperature of 165°F / 74°C).
- Serve:
- Carefully remove the steamed siomai from the steamer.
- Serve hot immediately.
- Prepare your desired dipping sauces: combine soy sauce with chili garlic sauce and/or black vinegar. You can also offer fresh cilantro for garnish.
Enjoy your homemade Steamed Chicken and Shrimp Siomai as an appetizer or part of a delicious dim sum spread!