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

 

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Chicken cabbage Siu mai (Shu Mai) Roll
Entree
 
Ingredients
  • 2-3 green head cabbage leaves
  • ½ carrot cut into long strip
  • 5-6 Green bean
  • salt
A
  • ½ onion
  • 3 Tablespoon corn starch
B
  • ½ lb ground chicken
  • 2 Tablespoon brown syrup
  • 2 Tablespoon soy sauce
  • 1 Tablespoon sesame oil
  • 1 teaspoon chicken bouillon powder
  • ½ teaspoon ginger grated
Instructions
[Preparation]
  1. 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.
  2. Steam carrot and green bean

  1. Mix all ingredients A and set aside
  2. Mix all ingredients B and add A.
  3. Place 1 sheet of cabbage leave on the plastic, press a thin layer of meat on it.
  4. Arrange carrot and green bean on the seat.
  5. Roll from bottom to the top. Cut roll into 1 inch length.
  6. Steam in a bamboo steamer for about 5-10 minutes. Serve hot.