Chicken Shao Mai
Cuisine: Chinese
Author: Darin Malone
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
These dim-sum appetizers are a genuine treat at lunch or cocktail parties.
  • 1/2 pounds chicken thigh meat, deboned
  • 2 ounces Jasmine rice, cooked
  • 2 egg whites
  • 1 1/2 teaspoons cilantro, chopped
  • 1 teaspoon garlic, chopped
  • 1/2 Tablespoon kosher salt
  • 3/4 teaspoon black pepper
  • 1/2 Tablespoon soy sauce
  • 1 green onion, chopped
  • 1 Tablespoon plus sesame oil
  • 25 Gyoza wrappers, 3 1/2-inch diameter
  • as needed cornstarch
  • as needed vegetable oil
  1. Process cleaned thigh meat and rice in food processor; slowly add egg whites.
  2. Blend cilantro, garlic, salt, pepper, soy sauce, green onions and 1 Tablespoon sesame oil into meat mixture by hand.
  3. Wet gyoza wrapper with water; place about 3/4 teaspoon of filling in center of skin. Carefully wrap the skin around filling, leaving top open to make an open-faced dumpling. Pinch and fold skin to cover the outside. Flatten bottom.
  4. To store or freeze, place on wax paper-covered sheet pan sprinkled with cornstarch.
  5. To cook, shake off excess cornstarch. Sauté briefly in hot pan coated with vegetable oil and a little sesame oil; add lightly salted water, cover and steam until thoroughly cooked.
Recipe by Recipes at