Winter is here, and it rained most days last week. It was very uncomfortable for our rough sleepers. So I made an extra effort to make them some chicken siumai dumplings.
Although time-consuming, chicken siumai dumplings are very easy to make. My simplest version has only a few key ingredients – wonton wrappers, chicken mince, chicken bouillon powder, salt and white pepper, and cooking oil for pan-frying.
I first made the meat paste, then wrapped the dumplings. I steamed the dumplings, following by pan-frying the dumplings slightly, so they won’t stick during transit to the homeless feed.
The easy method is illustrated as follows:
Ingredients for the meat filling:
- 750g chicken mince (it needs some fat to be juicy)
- 1 tsp chicken bouillon powder (more if you prefer a restaurant-like flavor)
- 2 tsp sesame oil (optional)
- salt and white pepper to taste
- Wonton wrappers
- frozen green peas for garnishing (optional)
- cooking oil for pan frying (pan frying is optional)
- To make the meat filling, place all ingredients in a mixer, mix for at lease 10 minutes on low. I use a K hook for mixing.
- Pan fry a little meat filling for taste of seasoning – add a little more salt if desired.
- Transfer the meat to a airtight container, refrigerate overnight. The flavor will intensify the next day.
- Place generous amount of meat in the center of a wonton wrapper; roll up the sides with the palm of your hand to form a cylinder shape; use a teaspoon to press the top of the dumpling to make the meat as firm as possible.
- Press a green pea on top of the dumpling for garnishing (optional).
- Use a sharp stick, prick a hole at the bottom of the dumpling. This will avoid water building up during the steaming process.
- Line a steamer with a cheese cloth, or baking paper punched with holes. Because I use a stainless steel steamer, I also use an chopstick-elevated wire net under the cheese cloth, so water won’t build up under the cheese cloth.
- Place the dumplings on top of the cheese cloth, steam the dumplings for 20 minutes or until cooked.
- If you like steamed dumpling, they are ready to eat now.
- If you like them pan fried, remove the steamer from heat to cool slightly (careful, very hot).
- Transfer the dumplings to a cooling rack to cool for further 15 minutes, so they are not too sticky.
- Pan fry the dumplings on all sides, with generous amount of cooking oil.