Steamed Chicken and Coconut Shumai Dim Sum

Delight your senses with Steamed Chicken and Coconut Shumai Dim Sum, a perfect fusion of traditional dim sum and tropical flair. These bite-sized delicacies feature a tender filling of ground chicken, aromatic shallots, garlic, and ginger, elevated by the subtle sweetness of unsweetened shredded coconut. Encased in delicate wonton wrappers, each shumai is steamed to perfection, creating a soft, juicy texture. A garnish of finely grated carrot and fresh cilantro adds a pop of color and freshness, while dipping sauces like soy with vinegar or chili oil deliver the perfect finishing touch. Ideal for entertaining or a light meal, this recipe is easy to prepare yet guaranteed to impress with its vibrant flavors and exotic twist.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 6

Ingredients

• 500 g Ground chicken
• 50 g Shredded coconut (unsweetened)
• 2 Shallots, finely chopped
• 2 Garlic cloves, minced
• 1 tsp Ginger, grated
• 2 tbsp Soy sauce
• 1 tbsp Oyster sauce
• 1 tsp Sesame oil
• 1 tbsp Cornstarch
• 1 Egg
• 0.5 tsp White pepper
• 30 Wonton wrappers
• 1 Carrot, finely grated (for garnish)
• 10 g Cilantro leaves (for garnish)
• 500 ml Water (for steaming)

Directions

Step 1

In a large mixing bowl, combine the ground chicken, shredded coconut, chopped shallots, minced garlic, and grated ginger.

Step 2

Add soy sauce, oyster sauce, sesame oil, cornstarch, egg, and white pepper to the bowl. Mix thoroughly until the filling becomes cohesive and sticky.

Step 3

Cover the bowl with plastic wrap and let the filling rest in the refrigerator for 15 minutes to allow the flavors to meld.

Step 4

Prepare your workspace by laying out the wonton wrappers. Take one wrapper and place 1-2 teaspoons of the filling in the center.

Step 5

Gently gather the edges of the wrapper around the filling, leaving the top open. Lightly press the dumpling to ensure it holds its shape.

Step 6

Repeat this process for the remaining wrappers and filling, placing each shumai on a tray lined with parchment paper or a lightly oiled surface to prevent sticking.

Step 7

Fill a steamer pot with 500 ml of water and bring to a boil over medium-high heat. Line the steamer basket with parchment paper or cabbage leaves to prevent sticking.

Step 8

Place shumai in the steamer basket, ensuring they do not touch each other. Steam in batches if necessary.

Step 9

Cover and steam the shumai over medium heat for 12-15 minutes, or until the chicken is fully cooked and the wrappers are tender.

Step 10

Garnish each shumai with a pinch of grated carrot and a small cilantro leaf before serving.

Step 11

Serve the steamed shumai immediately with your choice of dipping sauce, such as soy sauce with vinegar or chili oil.

Nutrition Facts

Serving size	(1526.2g)

Amount per serving	% Daily Value*
Calories	1898.9

Total Fat 95.4g	0%
Saturated Fat 43.8g	0%
Polyunsaturated Fat 7.6g
Cholesterol 620.1mg	0%
Sodium 2977.2mg	0%
Total Carbohydrate 142.7g	0%
Dietary Fiber 13.6g	0%
Total Sugars 6.7g
Protein 134.6g	0%

Vitamin D 48IU	0%
Calcium 272.0mg	0%
Iron 16.9mg	0%
Potassium 3610.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.6%

Protein: 27.4%

Carbs: 29.0%