Zucchini Siomai (Shu Mai)


I found a perfect recipe to use for my container garden harvest of zucchinis.  Martin Yan’s Feast : The Best of Yan Can Cook cookbook has this siomai dish using zucchinis instead of wonton wrappers.


  • 3 zucchinis approximately 8 inches long each
  • 1 1/2 tbs cooking oil
  • 1/3 cup water


  • 1/4 lb  ground chicken
  • 1 tbs minced green onion
  • 1tsp minced ginger
  • 2 tbs water
  • 2 tsp oyster sauce
  • 1 tsp soy sauce
  • 2 tsp cornstarch
  • 1/4 tsp ground pepper
  • 1 egg white



  1. Trim ends of zucchini and cut each crosswise into 6 pieces. Remove cores (using an apple corer or teaspoon) leaving a shell 1/4 inch thick.  Set aside.
  2. Mix all filling ingredients in a bowl and stir until smooth and well combined.
  3. Stuff filling into zucchini cases.
  4. Heat frying pan over medium heat. Add oil, swirling to coat all sides.
  5. Stand zucchini in the frying pan and cook until bottoms are lightly browned, about 2 minutes.
  6. Add water, reduce heat to low, cover and cook until filling is no longer pink, about 5 minutes.
  7. Transfer to a serving plate and serve with your choice of dipping sauce.


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» Kamran Siddiqi (The Sophisticated Gourmet) said: { Jul 17, 2009 - 08:07 }

My kind of roll. With chicken! LOL Looks too good to be true. Am definitely trying this as soon as possible.

Thanks for the recipe!

» virtual chef said: { Jul 17, 2009 - 09:07 }

kamran: thanks for stopping by. let me know when you do try it.

» JMom said: { Jul 17, 2009 - 12:07 }

I have an abundant harvest of zucchini too! Thanks for this recipe, I’ll be making this instead of freezing my zucchini :)

» Tangled Noodle said: { Jul 17, 2009 - 06:07 }

What an excellent idea! I do love zucchini but usually it’s just sliced and put in some kind of tomato sauce or baked into breads, muffins and cakes. This is a great alternative.

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