Chicken, Shrimp and Mushroom Siomay

Siomay Ayam Udang Jamur/chicken, shrimp and mushroom siomay
Author: Sinta
Preparation time 15 minutes
Cooking time: 30 - 45 minutes
Yields: 10 - 12 pieces

I always have a soft spot for siomay/shumai at any given time. It took me a few trials and errors to find out that tapioca starch is crucial for the texture. Served best with chili crisp!

Ingredients

• 250 gr minced chicken (dark meat is best)
• 100 - 150 gr peeled shrimp, diced
• 100 gr assorted mushrooms, roughly chopped
• 20 gr carrots, finely diced
• 5 gr shredded carrots, for topping
• 2-3 cloves garlic,finely minced
• 1/2 cm ginger, finely minced
• 1/4 stalk of green onion, finely sliced
• 100 gr tapioca starch
• 1 - 2 tsp fish sauce
• 1/4 tsp seame oil
• 1 tsp Chinese cooking wine - optional
• 1 tsp crushed white peppercorns
• 1/2 - 1 tbs white sugar
• 1 egg white
• 10 - 12 small dumpling wrappers
• salt and pepper, as needed
• a little bit of oil

Tahap Memasak

1. stir-fry mushrooms with a little bit of oil,until the water evaporates. Season lightly with salt and pepper. Let it cool.
2. Mix in a medium bowl: minced chicken, diced shrimps, cooked mushroom, diced carrots, garlic, ginger, green onion, tapioca starch, fish sauce, sesame oil, cooking wine, white peppercorns, egg white, and sugar. Mix carefully in one direction. You can also use a stand mixer with a dough hook. Use the lowest speed.
3. Take one dumpling wrapper and put it on your palm. Take 1-2 tbs of the mixed siomay on to the wrapper and slowly make a C letter using your thumb and your index finger. Press lightly the siomay until you form a cylinder. Try to get all four corners balanced; siomay doesn't have to look pretty, as long as they can stand on a surface.
   
4. Prepare a steamer. Brush the steam rack with oil to prevent sticking.
5. Steam the siomay until the siomay and the wrappers are thoroughly cooked (15-20 minutes).
6. Note: If you're not sure with your seasoning, try steaming one siomay first, then adjust your seasoning.