Siu Mai (Shu mai ) is very popular Chinese steamed dumplings served dim sum brunch.
Shumai is round wonton wrappers or gyoza wrappers but wrapping is time consuming for working mother. So I used steamed cabbage and rolled with it. Also I used Ground chicken instead of ground pork.
My husband and my son loved it them. You can use nappa or lettuce leave as well.
Here is the recipe
- 2-3 green head cabbage leaves
- ½ carrot cut into long strip
- 5-6 Green bean
- ½ onion
- 3 Tablespoon corn starch
- ½ lb ground chicken
- 2 Tablespoon brown syrup
- 2 Tablespoon soy sauce("shoyu" in Japanese) is a fermented sauce made from soybeans (soya beans). I usually get organic soy sauce from asian grocery super market.
- 1 Tablespoon sesame oilVegetable oil made from sesame seeds. You can find this oil in any Asian grocery super market.
Vegetable oil made from sesame seeds. You can find this oil in any Asian grocery super market.
- 1 teaspoon chicken bouillon powder
- ½ teaspoon ginger grated
- Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened and drain.
- Steam carrot and green bean
- Mix all ingredients A and set aside
- Mix all ingredients B and add A.
- Place 1 sheet of cabbage leave on the plastic, press a thin layer of meat on it.
- Arrange carrot and green bean on the seat.
- Roll from bottom to the top. Cut roll into 1 inch length.
- Steam in a bamboo steamer for about 5-10 minutes. Serve hot.