Chicken Shu Mai (Siu Mai)

Ingredients

• 1/2 lb (250g) boneless and skinless chicken thigh (ground)
• 8 medium shrimp (peeled and deveined, diced into small pieces)
• 2 black fungus (soaked in hot water and cut into thin threads, or fresh shiitake mushrooms)
• 1/2 tablespoon ginger (finely chopped )
• 1/2 tablespoon scallion (white part only, finely chopped)
• 1/4 teaspoon sesame oil
• 3 dashes ground white pepper
• 1/2 teaspoon soy sauce
• 1/2 tablespoon cornstarch
• 1 pinch salt
• wonton wrapper
• green peas and tobiko (fish roes, for garnishing)

Steps

1. 1

   Using a mini food processor, grind the chicken until it's coarsely ground. You can also chop it with a knife. Mix the chicken with all the ingredients and set aside in the fridge for 20 minutes.

2. 2

   Place about a tablespoon of filling on each wrapper, then gather the sides while leaving the center open. If desired, trim any uneven edges with scissors to make the shu mai look neater.

3. 3

   Garnish the top with a green pea and some tobiko. Steam in a bamboo steamer for about 5 minutes. Serve immediately.