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Steamed Chicken and Shrimp Dumplings (Shaomai Dim Sum)

Shaomai Dim Sum

Steamed Chicken and Shrimp Dumplings (Shaomai Dim Sum)
Recipe type: Entrees
Prep time: 
Cook time: 
Total time: 

Serves: 4

This is a California twist to steamed dumplings. Traditionally shaomai dim sum is served with ground pork but I switched it out with ground chicken instead.
  • ½ lb. ground chicken
  • ¼ lb. (12 – 16 small) shrimp, peeled, deveined, diced
  • 1 green onion, thinly chopped
  • ¼ teaspoon black pepper
  • ½ teaspoon salt
  • 1 teaspoon rice wine vinegar
  • ½ teaspoon soy sauce
  • ¼ teaspoon sesame oil
  • 1 small piece (1″ long) ginger, grated
  • 1 container dumpling wrappers

  1. Add chicken, shrimp, green onions, ginger, salt, pepper, rice wine, soy sauce, and sesame oil into bowl. Mix well, set aside.
  2. Place cup of water next to wrappers. Wet finger and run along edge of wrapper. Place spoonful of mixture in center of wrapper and then fold wrapper together. See the instructional video below recipe on how to fold the dumpling.
  3. Place lettuce or parchment paper in bottom of steamer basket or bamboo steamer. Steam dumplings for 8 – 10 minutes and serve.


Watch this video to see three different ways to wrap dumplings.

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