Homemade Chicken Siu Mai [Chinese Open-Top Dumplings]
If you're a fan of dim sum, then you're going to love these homemade Chicken Siu Mai, aka, Chinese open-top dumplings. They're so juicy and full of flavour.
Servings: 2 Portions
Ingredients
For The Dough
- 150g plain flour
- 1 egg
- 20ml water
For The Filling
- 200g chicken or pork mince
- ½ inch fresh ginger, minced
- 2 garlic cloves, minced
- 100g water chestnuts, finely chopped
- 1 teaspoon black pepper
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- ½ tablespoon sesame oil
- 1 teaspoon sugar
For The Dipping Sauce
- 2 tablespoon light soy sauce
- 1 tablespoon rice wine vinegar
- ½ tablespoon sugar
- 1 tablespoon chilli oil
Instructions
- To make your dough, combine your plain flour or bread flour in a bowl with your egg. Gently stir in your water with chopsticks. Add more water if you think it's too dry!
- Keep stirring until you get a shaggy dough. Then, begin to knead with your hand to form a dough ball. Roll the dough onto a clear surface and continue kneading for a couple more minutes.
- Cover with cling film and set aside while you make the filling.
- In another bowl, combine chicken or pork mince, ginger, garlic, water chestnuts, black pepper, oyster sauce, soy sauce, sesame oil, and sugar.
- Give it a good mix until everything comes together to form a smooth paste. Set it aside.
- Get your dough and pierce the dough in the middle to form a doughnut shape. Stretch out the doughnut and then slice it to then turn it into a long log.
- Slice the dough sausage shape into 15 pieces of equal sized dough balls.
- Flatten the pieces of dough with the palm of your hand, and use a small rolling pin to roll them into very thin circular wrappers. You can use a cookie cutter to make them perfectly circular, but that isn't necessary! Just make them really thin! Make sure they're floured well and then set them aside underneath a tea towel so they don't dry up.
- Place a spoonful of your filling into the centre of your wrapper, and then gently press the filling down into the wrapper, using your thumb and index finger as a hold for the wrapper hole. You want the filling to meet the top of the wrapper and be a full dumpling.
- Repeat this step for all dumplings, and set them aside underneath a tea towel.
- Place the dumplings into your steamer and steam for 12-15 minutes depending on the size of your dumplings.
- In a small bowl, combine your dipping sauce ingredients.
- Serve up your dumplings and enjoy!