Chicken, Lemongrass and Coriander Shu Mai with Soy & Lime Dipping Sauce
Photography by Josh Griggs.
Shu mai are open-topped dumplings that are filled with a well-flavoured stuffing of ground meat, fish, seafood or vegetables, then steamed. Serve with a dipping sauce for the perfect shared plate.
INGREDIENTS
1 stalk lemongrass
300 grams good-quality chicken mince
¼ cup finely chopped coriander (include some of the tender stalk)
2 teaspoons soy sauce
2 teaspoons Shaoxing (Chinese cooking wine)
1 teaspoon sesame oil
1 teaspoon grated
fresh ginger
1 clove garlic, crushed
pinch chilli flakes
2 teaspoons cornflour
To cook and serve
12 dumpling wrappers
sliced fresh red chilli and coriander, to garnish (optional)
Soy and Lime Dipping Sauce
¼ cup soy sauce
1 tablespoon lime juice
2 teaspoons chilli sauce, or more to taste
1 teaspoon sesame oil
METHOD
Grate the lemongrass on a fine grater. I used a microplane.
Place in a large bowl along with all of the remaining ingredients and combine well.
Brush the edge of each wrapper with water. Place the wrapper in the palm of your hand and put 2 teaspoons of the mixture in the centre.
Bring the edges together, folding in and pinching them tightly to seal and make small pleats, like a little money bag, leaving the centres open.
Place on a baking paper-lined tray that’s been dusted with a little flour, leaving space between each one otherwise they will stick together.
To cook: Put the shu mai in a baking paper-lined steamer, making sure there is a little space between each one. Cover and cook for about 7 minutes or until the filling is firm and fully cooked through.
Serve with the Soy and Lime Dipping Sauce. Makes 12
Soy and Lime Dipping Sauce
Combine all the ingredients together in a serving bowl.
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