Chicken shui mai

Chicken shui mai
Chicken shui mai Photo: Marina Oliphant

These little dumplings are popular party food and easy to make. Wonton wrappers are available at Asian grocers and many supermarkets. Water chestnuts add a refreshing crunch. The shui mai can be made ahead and frozen, either cooked or uncooked.


500g chicken mince

1/2 cup tinned water chestnuts, finely chopped

3 spring onions, finely chopped

2 tsp minced ginger

1 egg white

2 tsp salt

1/4 tsp white pepper

200g packet fresh wonton wrappers


Mix all ingredients except the wrappers.

Hold a wonton wrapper in your palm and place a spoonful of filling in the centre. Wrap the sides up and around and pinch together firmly.

Place on an oiled bamboo steamer-basket, cover and steam for 5-7 minutes, until cooked.

Serve with an Asian dipping sauce.