Love Food

chicken ginger siu mai dumplings

Fancy yum cha at home? These chicken ginger siu mai dumplings or dim sims are affordable, they are easy to make and cook in just a few minutes. Perfect as an entrée, nibble or as part of a larger Asian feast.

ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.

chicken ginger siu mai dumplings

for the filling 

  • 500g Ritchies chicken mince
  • 2 spring onions, very finely diced
  • 2 tablespoons ginger, finely grated
  • 1 tablespoon soy sauce
  • 6 water chestnuts, very finely diced
  • 1 small carrot, peeled and very fine diced
  • 1 pack Wonton wrappers

 for the dipping sauce

  • 4 tablespoons soy sauce
  • 2 teaspoons sambal oelek

 to serve

1 spring onion, finely sliced

chicken ginger siu mai dumplings method

In a medium bowl, add all the filling ingredients and mix until smooth. Cover and refrigerate for at least 30 minutes to allow the flavour to develop. Line an oven tray with baking paper. Separate the wonton wrappers. Holding 1 wrapper flat in your hand, place a heaped dessert spoon (1 level tablespoon) of filling in the centre and use your fingers to push the sides of the wrapper up to surround the mixture and then squeeze gently to stick the wrapper to the filling. Place the formed dumpling onto the lined tray and tap lightly to flatten the base (so they stand up easily). Repeat until all the filling is used. Sprinkle each dumpling with a little finely diced carrot. Cut baking or non-stick paper to fit a large steamer or large wok steamer and then cut small holes in it to allow the steam to pass through easily. Place dumplings in the steamer, making sure the dumplings do not touch each other and put the lid on. Then place the steamer over boiling water. Steam dumplings for 10-12 minutes or until the filling is cooked through. Cook in batches if required. Scattered with sliced spring onions, and serve with soy dipping sauce with a little extra chilli on the side.

Makes: about 25. Preparation time: 15 minutes. Cooking time: 12 minutes.

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