Chicken Sui Mai

 Serves 20
Prep time | 20 min Cook time | 10 min 


500g Chicken mince 
100g Water 
5.5g Salt 
10g Sugar 
2g White pepper powder 
10g Dry Shiitake mushroom 
8g Potato starch 
2g Sesame oil 
5g Vegetable oil 
3g Garlic oil 
2g Ginger 
2g Tumeric 
1/2 pack Wonton skin 


  1. Soak the dried mushrooms in a bowl of warm water until soft.
  2. Once soft, drain well and chop into a fine dice.
  3.  In a large bowl, combine the mushrooms with all other ingredients apart from the wonton skins. Stir until well mixed.
  4. Place 1 heaped teaspoon of filling onto the middle of each wonton skin then gather up the wrapper around it. The wrapper should fold naturally into pleats, although it’s best to do this manually.
  5. Squeeze the sides gently to form a basket or cylinder, which ensures the wrapper will stick to the filling, then tap the dumpling bottom lightly to flatten it.
  6. Set dumplings aside on a lightly floured surface until ready to cook.
To Cook
  • Steam dumplings in a covered bamboo or metal steamer for 8 to 10 minutes. Serve immediately.
To Serve
  • We recommend eating Chicken Sui Mai w/ Chinese vinegar, soy sauce & chilli oil.
  • It is optional to serve the Sui Mai with flying fish roe – we personally love the flavour and texture it brings.