Foodie Indian

Ingredients:

For the dumpling wrapper:

• 1 cup all-purpose flour
• 1/2 cup hot water

For the chicken filling:

• 1/2 pound ground chicken
• 2 tablespoons finely chopped shrimp
• 2 tablespoons minced shiitake mushrooms
• 2 tablespoons minced bamboo shoots
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• 1 teaspoon cornstarch
• 1/2 teaspoon sugar
• Pinch of white pepper

For garnish (optional):

• Pea shoots or baby bok choy leaves

Instructions:

1. In a bowl, mix the all-purpose flour and hot water together to form a smooth dough. Cover the dough with a damp cloth and let it rest for about 30 minutes.
2. While the dough is resting, prepare the chicken filling. In a mixing bowl, combine the ground chicken, finely chopped shrimp, minced shiitake mushrooms, minced bamboo shoots, soy sauce, oyster sauce, sesame oil, grated ginger, cornstarch, sugar, and white pepper. Mix everything together until well combined.
3. Take the rested dough and divide it into small equal-sized pieces. Roll each piece into a ball and then flatten it into a small circular wrapper using a rolling pin or your hands.
4. Place a spoonful of the chicken filling in the center of each wrapper.
5. To shape the Siu Mai, gather the edges of the wrapper around the filling, leaving the top open and the filling exposed. Press lightly to adhere the edges and create a slightly pleated effect.
6. Repeat the process with the remaining dough and filling until all the Siu Mai are assembled.
7. In a steamer, bring water to a boil. Line the steamer basket with parchment paper or cabbage leaves to prevent sticking. Place the Siu Mai in the steamer, leaving space between them.
8. Steam the Siu Mai for about 10-12 minutes or until the chicken is fully cooked and the wrappers are translucent.
9. If desired, garnish the Chicken Siu Mai with pea shoots or baby bok choy leaves before serving.

Enjoy your delicious Chicken Siu Mai Dim Sum!