Shumai

Riska Mustika

Ingredients

  • 300 gram chicken fillet (you can combine with shrimp)
  • 1 tsp garlic powder
  • 1 egg white
  • 100 gram tapioca flour
  • 1/2 tbsp salt
  • 1 tbsp sugar
  • 1/2 tsp pepper
  • 1/2 tsp chicken stock powder
  • 2 tsp oyster sauce
  • 2 tsp sesame oil
  • 2 tsp spy sauce
  • 50 gram shredded carrot
  • 1 pack Wonton wrap
  • Dipping sauce
  • 1 tsp garlic powder/ 2 cloves garlic
  • 3 bird eye chillies
  • 1 pieces shallot
  • 3-5 tbsp Chili sauce
  • 100 ml water
  • 1 tsp rice vinegar
  • 2 tbsp cooking oil

Directions

  • Add chicken and all ingredients into the food processor. Blend until smooth paste then transfer to bowl.
  • Add half shredded carrot and spring onion, mix well.
  • Grab a wonton wrapper, add 2 tbsp filling and wrap it. Add some shredded carrot on top and steam it about 15-20 minutes.
  • For the dipping sauce, mince garlic, bird’s eye Chili and shallot. Saute until fragnant and add some water. Add chili sauce, rice vinegar, salt, and chicken stock powder. Bring to a boil. Shumai is ready to serve.Enjoy.