30 min |High protein
These Sri Lankan-inspired chicken shumai are the ultimate fusion snack—steamed dumplings with bold Lankan flavours like green chili, curry leaves, and a hint of lime. Made with lean ground chicken, they’re protein-rich, light, and perfect for meal prep. Unlike deep-fried short eats, these shumai are pan-steamed and juicy, with crisp golden bottoms and spicy, herby goodness in every bite.
Whether you’re prepping lunchboxes or looking for a quick post-gym snack, this recipe delivers bold flavour without the heaviness. Bonus: they freeze beautifully and reheat like a dream!
30 min Sri Lankan Chicken Shumai
Ingredients
- 400g minced chicken
- 1 small onion, finely chopped
- 2 green chilies, finely chopped
- 2 garlic cloves, minced
- 1tsp ginger (paste or minced)
- 1 tsp roasted curry powder
- 1tsp chili powder
- 1 tsp coriander
- Salt to taste
- 1 tbsp cornstarch
- 1/2 tbsp soy sauce
- 1/2 tbsp seseme oil
- wonton wrappers
- 1 tbsp of water
Directions
- Combine all the ingredients in a bowl and mix well. Form into golf ball-sized portions and place them on a tray.
- Lay a wonton wrapper over each meatball, then gently press down in a swirling motion to shape the wrapper around the filling, creating a cup shape.
- Once all the shumai are formed, place them in a well-greased frying pan. Set the pan over medium-high heat.
- When the bottoms begin to sizzle, add 1 tablespoon of water and cover with a lid. Steam for 6–8 minutes, shaking the pan occasionally to prevent sticking.
- Remove from heat and serve warm, topped with chopped green onions and a drizzle of chili oil.
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