Dimsum (Shumai and Spring Rolls)


Today marks the beginning of the Chinese Lunar New Year.  I was told by some friends that the celebration begins on the first day (today!) and ends on the 15th day.  So, for the next 15 days I will post some of our favorite Chinese recipes. Well…at least the ones that gets served on our dinner table and those we serve at our parties.  They are not necessarily authentic (In fact, they  have been tweaked to satisfy my hubby’s taste buds!) but hey…they work!

For starters, let’s do DIMSUM.  These are what we had last night.  We  have these quite often because preparing these dishes allows me to freeze serving portions and heat it up in either the microwave or oven.  They also work great if you have unexpected company (read: ‘neighbors dropping by’). And a great way to use up left overs! You’ll see.

CHICKEN SIOMAI (or Shumai or Siew Mau)


  • 1/2 pounds ground chicken (or ground turkey)
  • 1/4 cup minced carrots (just cut in small pieces)
  • 1/4 cup minced shiitake mushrooms (any mushrooms will do)
  • 1/4 cup minced spring onions
  • 1/4 cup minced celery
  • 1 1/2 tsp cornstarch
  • 2 tbs soy sauce
  • 1 tsp ground pepper
  • 1 tbs sugar
  • 2 tsp ground chili pepper (optional but we are a “spicy” household!)
  • wonton wrappers (almost all grocery stores carry these wrappers now)


  1. Mix all ingredients in a bowl.
  2. Place 1 tsp full of mixture on center of wrapper and fold like pouches. (Perhaps later I can show a video of how to fold these babies but anyway that works for you will be fine!)
  3. Place on bamboo steamer or whatever steamer you have and steam for 15 – 20 minutes. Serve with chili soy sauce or sweet and sour sauce.

How difficult is that?  You can also use ground pork or shrimp.  The measurements of 1/4 cup of the vegetables is a starting point. You can use as much or less if you want. Or you can even add shredded cabbage, just make sure they are shredded finely and very small.


SPRING ROLLS (Chicken Lumpia)

Or commonly called LUMPIA (if you have not heard of that, you have to tell me which rock you have been living under!). Spring roll fillings are very forgiving. You can use just about anything.  I often use leftovers, shredded to pieces and spices added to make it more exciting.


  • 2 cups cooked chicken, shredded (You can also use cooked fish or shrimp. )
  • 1/4 cup minced spring onions
  • 1/4 cup minced carrots
  • 1/4 cup minced celery
  • 3 tbs minced coriander
  • 1/4 cup mushrooms
  • salt and pepper to taste
  • 1 tsp ground chili pepper
  • spring roll wrapper ( you can get these the same time you get your wonton wrappers!)
  • oil for frying


  1. Mix all ingredients in a bowl.
  2. Place 1 tsp (or 1 tbs) of filling on center of spring roll wrapper.
  3. Fold and roll like pouches.
  4. Fry in hot oil until golden brown.
  5. Serve with sweet and sour sauce (or ketchup!)

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» Nate said: { Jan 26, 2009 - 03:01 }

Happy Niu Year!

» Tangled Noodle said: { Jan 26, 2009 - 03:01 }

Yum – love that shumai! I have the hardest time finding the round wrappers; it’s always the square ones at the local grocery which means I have to make a special (long) trip to the Asian store. Well worth it, though!

» Joie de vivre said: { Jan 26, 2009 - 08:01 }

Looks wonderful. Happy New Year.

» Lori said: { Jan 26, 2009 - 08:01 }

Love these recipes! So glad to have them for my to-make list.Can’t wait to see more of your Chinese dishes.

» salt and pepper said: { Jan 30, 2009 - 09:01 }

Love the series of Chinese New Year recipes…we give it an OM NOM Nomination!

» virtual chef said: { Jan 30, 2009 - 11:01 }

Thank you! I am much honored!

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