Shumai are open-topped dumplings stuffed with ground meat, then steamed. Here, the shumai have a tasty filling of chicken, coconut milk, chile, fish sauce, lime juice and fresh basil, creating an appealing mix of sweet, hot, salty and sour.Plus: More Appetizer Recipes and Tips

Chef Anita Lo
Anita Lo
April 2005

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Recipe Summary test

active:
45 mins
total:
1 hr
Yield:
makes about 40 dumplings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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