Chicken/ Seafood Sui Mai

Dim sum, while sometimes used to refer to Chinese dumplings, actually refers to a type of meal, consisting of small plates of dumplings, pastries, or other small portions of food. Traditionally, dumplings were a part of Dim Sum teahouse snacks.

Siu Mai and Wonton are types of dumplings. They can be steamed, baked, fried or pan fried.

Momo’s – Steamed or fried, is the Tibetan version of a dumpling, which appeals to the Indian palate.

Potsticker is actually a method of cooking. Legend has it that a chef, intending to boil dumplings in a wok, left them on the heat for too long resulting in the pot boiling dry. With no water in sight, the bottom of the dumpling crisped up and stuck to the wok. And potstickers, as we know it, were born.

Dating back to World War II, Japanese soldiers who were stationed in Northern China were exposed to Zhao Ji viz potstickers. Upon their return home, they tried to recreate the dumplings they had eaten. Calling them Gyoza – the Japanese Kanji pronunciation of the Chinese characters for zhao ji.

Now that you know the difference between the various terms, you can sound a little more knowledgeable than your friends when ordering at a restaurant. 🙂

Whether it’s sui mai or wonton or momos or potstickers, I ❤ them all

I encourage you to make your own wrappers as the homemade ones are softer. But I’m lazy and buy mine ready made. Although post eating these little dumplings, I made a mental promise to make the wrappers next time. But then laziness kicks in and this promise is soon forgotten.

Anyway enough of my ramblings and onto the recipe

Sui Mai/ Wanton/ Dumpling Wrapper recipe






Chicken Sui Mai Recipe




Mix the boneless chicken, egg white, cornflour, oyster sauce, veg seasoning and sesame oil (preferably roasted) into a mixer and pulse to a paste.


Chop the white part of the spring onion into fine pieces. Finely dice the carrots. Add both these ingredients at the end as it helps to give a little bite to the sui mais.

Use round wrappers as they are easier to fold. If you have square wrappers, don’t stress, just use a small bowl and cut them into the desired circular shapes


Set the production line with wrappers, water (to seal) and the meat mixture.

Take the wrapper and dollop a spoonful of the mixture into the center and fold. This is one of the easiest ways I learned as the instructions are pretty clear and easy to follow.

See how pretty these look and with practice I could made multiple folds.


Steam/ fry and serve with your favourite dipping sauce

You can also freeze a batch of sui mai/ dumplings and take out as necessary to satisfy that evening snack craving. Or if you have unexpected guests, just whip out these babies and they will be super impressed.

Crab Sui Mai with Burnt Chilli Sauce
Steamed Chicken Wantons with Spring Onion Dip

Will share the dipping sauces recipe very soon. Enjoy for now 🙂



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