Homemade Chicken Siu Mai [Chinese Open-Top Dumplings]

Updated at: Thu, 21 Nov 2024 11:35:50 GMT

Step 1

To make your dough, combine your plain flour or bread flour in a bowl with your egg. Gently stir in your water with chopsticks. Add more water if you think it's too dry!

Step 2

Keep stirring until you get a shaggy dough. Then, begin to knead with your hand to form a dough ball. Roll the dough onto a clear surface and continue kneading for a couple more minutes.

Step 3

Cover with cling film and set aside while you make the filling.

Step 4

In another bowl, combine chicken or pork mince, ginger, garlic, water chestnuts, black pepper, oyster sauce, soy sauce, sesame oil, and sugar.

Step 5

Give it a good mix until everything comes together to form a smooth paste. Set it aside.

Step 6

Get your dough and pierce the dough in the middle to form a doughnut shape. Stretch out the doughnut and then slice it to then turn it into a long log.

Step 7

Slice the dough sausage shape into 15 pieces of equal sized dough balls.

Step 8

Flatten the pieces of dough with the palm of your hand, and use a small rolling pin to roll them into very thin circular wrappers. You can use a cookie cutter to make them perfectly circular, but that isn't necessary! Just make them really thin! Make sure they're floured well and then set them aside underneath a tea towel so they don't dry up.

Step 9

Place a spoonful of your filling into the centre of your wrapper, and then gently press the filling down into the wrapper, using your thumb and index finger as a hold for the wrapper hole. You want the filling to meet the top of the wrapper and be a full dumpling.

Step 10

Repeat this step for all dumplings, and set them aside underneath a tea towel.

Step 11

Place the dumplings into your steamer and steam for 12-15 minutes depending on the size of your dumplings.

Step 12

In a small bowl, combine your dipping sauce ingredients.

Step 13

Serve up your dumplings and enjoy!

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