Steamed Chicken And Coconut Shumai (Dim Sum) Recipe

Name: Steamed Chicken And Coconut Shumai (Dim Sum)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb ground chicken; 1/4 cup unsweetened coconut milk; 1/4 cup coarsely shredded carrot; 2 Thai chiles, minced; 2 tablespoons chopped basil; 2 tablespoons asian fish sauce; 2 tablespoons sugar; 2 teaspoons fresh lime juice; 1 garlic clove, minced; 1 large egg, beaten; 1 small shallot, minced; 1/2 teaspoon minced fresh ginger; 1/2 teaspoon kosher salt; 1/4 teaspoon fresh ground pepper; 40 wonton wrappers; green leaf lettuce leaf, for steaming; sriracha chili sauce, for serving

Servings: persons

1 lb ground chicken
1/4 cup unsweetened coconut milk
1/4 cup coarsely shredded carrot
2 Thai chiles, minced
2 tablespoons chopped basil
2 tablespoons asian fish sauce
2 tablespoons sugar
2 teaspoons fresh lime juice
1 garlic clove, minced
1 large egg, beaten
1 small shallot, minced
1/2 teaspoon minced fresh ginger
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
40 wonton wrappers
green leaf lettuce leaf, for steaming
sriracha chili sauce, for serving

1
In a large bowl, combine the ground chicken with the coconut milk, carrot, chiles, basil, fish sauce, sugar, lime juice, garlic, egg, shallot, ginger, salt and pepper. Using your hands, mix thoroughly.
2
Hold a wonton wrapper in the palm of your hand; keep the rest covered with plastic wrap. Place a rounded tablespoon of filling in the center of the wrapper and pinch the edges all around to form a cup that is open about 1 inch at the top. Keep the shumai covered with plastic wrap. Repeat with the remaining wonton wrappers and filling.
3
Fill a wok or a very large skillet with 2 inches of water and bring to a boil. Line a double-tiered bamboo steamer with lettuce leaves and arrange the shumai in the steamer without crowding. Cover and steam over moderate heat until cooked through, about 10 minutes. Repeat with the remaining shumai. Serve right away, passing the chili sauce at the table.

308

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 lb ground chicken, 1/4 cup unsweetened coconut milk, 1/4 cup coarsely shredded carrot, 2 Thai chiles, minced, and more.

Yes, Steamed Chicken And Coconut Shumai (Dim Sum) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Steamed Chicken And Coconut Shumai (Dim Sum)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions