Auntie Ros's Chicken Siew Mai
Ingredients
Wrapper Dough
- MFM Cap Ros All-Purpose Flour – 50g
- Hot water – 28–30ml
- Salt – a small pinch
- MFM Cap Ros All-Purpose Flour – extra for dusting
Chicken Filling
- Minced chicken thigh – 120g
- Shiitake mushroom, finely diced – 10g
- Light soy sauce – 1 tsp
- Sesame oil – ½ tsp
- Cornstarch – 1 tsp
- Ginger & spring onion, finely chopped – 1 tsp
- White pepper & salt – a pinch
- Finely diced carrot – for garnish
Method
Steps to Make Chicken Siew Mai
- Step 1: Prepare the Dough
Mix MFM Cap Ros All-Purpose Flour with hot water and knead until smooth. Rest for 20 minutes. - Step 2: Make the Filling
Combine minced chicken, mushroom, ginger, spring onion and seasonings until well mixed. - Step 3: Roll the Wrappers
Divide the dough into six portions and roll each one into a thin round wrapper. - Step 4: Fill & Shape
Add chicken filling to the centre and gently gather the wrapper around it, keeping the top open. - Step 5: Add the Finishing Touch
Top each siew mai with finely diced carrot for a bright, appetising finish. - Step 6: Steam & Serve
Steam for 8–10 minutes until tender and fully cooked. Serve warm straight from the steamer.
