Ingredients
- Half lb/230g boneless, skinless chicken thigh, minced (include any fat attaching to the thighs)
- 8 peeled and deveined medium shrimp, diced
- Half tbsp finely chopped fresh ginger
- Half tbsp finely chopped scallion, white part only
- Quarter tsp toasted sesame oil
- 3 dashes ground white pepper
- Half tsp soy sauce
- Half tbsp cornflour or potato starch
- Pinch of salt
- Wonton wrappers
1. Using a mini food processor, mince the chicken, but make sure that it is corsely ground. You can also chop it with a knife.
2. Mix the chicken with all the other ingredients and set aside in the fridge for 20 minutes.
3. Place about a tablespoon of the filling on each wrapper, gather up the sides and leave the centre open. You can cut off the uneven edges with a pair of scissors if you like the shu mai to look neater. Garnish the top with some finely sliced spring onion.
4. Steam in a bamboo steamer on a piece of grease proof paper, or you can lightly oil a small plate and arrange the sui mai on it. Steam about six minutes. Serve immediately with some Chinese black vinegar with some thinly sliced ginger in it, to dip.
