Chicken Siu Mai Chicken Dumplings Recipes

CHICKEN SIU MAI (CHICKEN DUMPLINGS)

Chicken Siu Mai (Chicken Dumplings) image

Provided by Martha Stewart

Yield Makes 24

Number Of Ingredients 18

Ingredients

10 ounces skinless boneless chicken, trimmed, patted dry, and coarsely ground
1/3 cup finely diced, peeled, and washed water chestnuts
1/3 cup finely diced bamboo shoots
1/3 cup thinly sliced scallions
2 1/2 tablespoons cornstarch
2 tablespoons White Peppercorn Oil
2 tablespoons oyster sauce
1 tablespoon peeled and minced fresh ginger
1 tablespoon Shao Hsing wine or dry sherry
1 1/2 teaspoons sugar
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
1/4 teaspoon salt
Pinch of freshly ground white pepper
1 large egg white, beaten
24 dumpling wrappers, cut into 2 1/2-inch rounds
Vegetable oil, for steamer basket
Mustard Dipping Sauce

Steps:

Make the filling: In a large bowl, combine chicken, water chestnuts, bamboo shoots, scallions, cornstarch, white peppercorn oil, oyster sauce, ginger, Shao Hsing, sugar, soy sauce, sesame oil, salt, pepper, and egg white. Stir to mix thoroughly. Transfer to a shallow dish, and refrigerate, uncovered, for 4 hours, or covered, overnight.
Make the dumplings: Lightly oil a bamboo steamer basket, or line the bottom with a round metal steamer insert; set aside. Work with one wrapper at a time, and cover unused wrappers with a damp cloth. Place 1 1/2 tablespoons filling in center of each wrapper. Hold filling in place with the blade of a butter knife. Holding the dumpling in the other hand, gradually turn the knife and dumpling slowly in a clockwise direction so that the dumpling forms a basket shape.
Remove knife, and pat filling with point of knife to smooth. Squeeze the dumpling slightly to adhere dough to filling, this will ensure that the dumpling and filling will remain intact during the steaming process. Tap the dumpling bottom lightly on work surface to flatten. Place into prepared steamer basket. Repeat with remaining filling and wrappers.
Bring 3 inches of water to a boil in a wok. Place steamer basket over water. Cover, and steam until dumplings are cooked through, about 6 minutes. Turn off heat. Remove the steamer from the wok, and transfer to a platter. Serve dumplings directly from steamer with mustard dipping sauce on the side.

SIU MAI OR SIOMAI (DIM SUM DUMPLINGS)

Siu Mai or Siomai (Dim Sum Dumplings) image

Siu mai or Siomai are steamed dumplings but with an open top. They're just so delicious that every time I go to Chinese restaurants or take out, expect me to order this as an appetizer. My Mom/sis used to prepare this as well and is good served with a dip of soy sauce mixed with any of these: calamansi/lemon/lime/kumquat. Now that I have to make it, there are times I opt out on the water chestnuts since I don't have them but it hardly changes a thing. :D Serving size really depends. Sauce recipe: 1/4 cup soy sauce and 1 tsp lemon or lime or calamansi or kumquat.

Provided by Pneuma

Categories Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

400 g ground beef (pork with shrimps if you want)
1 medium onion, minced
1 scallions or 1 green onion, chopped finely
2 garlic cloves, minced
1/4 cup carrot, chopped
1/4 cup jicama or 1/4 cup water chestnut, chopped into tiny bits
1/2 cup mushroom, chopped into bits
1 egg, slightly beaten
2 tablespoons sesame oil
1 dash ground pepper
1 dash salt
50 small wonton wrappers or 50 small dumpling wrappers

Steps:

Mix everything together thoroughly except the wonton wrappers.
Place a tablespoon of the mixture at the center of each wonton wrapper on top of your palm. Gather the edges around it, pleating it as you go, making an open flat top. Repeat with others.
Meanwhile, prepare the steamer by boiling water underneath it and oiling the racks.
Arrange the dumplings on top of the racks 1/2 inch apart and steam for about 15 to 20 minutes.
Serve with soy sauce or chili paste (if you want it hot).

Nutrition Facts : Calories 404.5, Fat 16.4, SaturatedFat 5, Cholesterol 82.3, Sodium 468.5, Carbohydrate 42.1, Fiber 2.1, Sugar 1.3, Protein 20.6

QUICK AND SUPER EASY CHICKEN AND DUMPLINGS

Quick and Super Easy Chicken and Dumplings image

This is a great recipe for Southern-style chicken and dumplings. My husband doesn't usually like chicken and dumplings, but he absolutely loved these and asked for seconds (which he never does with anything). My little boys (2, 4, and 5 years) ate it up and asked for more also. I just threw this together on a night I didn't feel like spending much time and energy on cooking. This is great and easy for the kids to help with also.

Provided by Kristi Durough Parker

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes

Time 20m

Yield 6

Number Of Ingredients 4

Ingredients

2 ¼ cups biscuit baking mix
⅔ cup milk
2 (14 ounce) cans chicken broth
2 (10 ounce) cans chunk chicken, drained

Steps:

In a medium bowl, stir together the biscuit mix and milk just until it pulls together. Set aside.
Pour the cans of chicken broth into a saucepan along with the chicken; bring to a boil. Once the broth is at a steady boil, take a handful of biscuit dough and flatten it in your hand. Tear off 1 to 2 inch pieces and drop them into the boiling broth. Make sure they are fully immersed at least for a moment. Once all of the dough is in the pot, carefully stir so that the newest dough clumps get covered by the broth. Cover, and simmer over medium heat for about 10 minutes, stirring occasionally.

Nutrition Facts : Calories 361 calories, Carbohydrate 29.6 g, Cholesterol 63.3 mg, Fat 15.1 g, Fiber 0.8 g, Protein 25 g, SaturatedFat 4.2 g, Sodium 1673 mg, Sugar 2.7 g

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