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Recipe details are AI-generated from the video and may contain errors — for reference only.
Grate the chayote finely and squeeze the water out completely until dry, then set aside.
Watch out
The chayote must be squeezed dry completely, otherwise the shumai dough will become too wet and mushy.
Slice the green onions finely, heat a little oil and sauté the green onions for a moment until wilted, then set aside.
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Sauté the green onions only until wilted, do not let them change color or burn so the aroma remains fresh.
In a food processor, add half of the chicken thigh fillet, minced garlic, salt, sugar, stock powder, and pepper, blend until sticky.
Watch out
The chicken must be ground until smooth and sticky so the shumai texture is chewy and holds together.
Add the rest of the chicken, ice cubes, egg white, and fish sauce, blend again, then transfer the mixture into a bowl.
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Add ice cubes or cold water to keep the shumai dough temperature stable and prevent it from heating up due to blade friction.
Add the grated chayote, green onion with its oil, all-purpose flour, and tapioca flour, then mix well.
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Mix the dough gently and ensure all flour is evenly incorporated so the shumai texture is consistently chewy.
Brush the steamer with oil, shape the dough into balls with a spoon, then place them into the steamer.
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Brush the steamer evenly with oil, otherwise the shumai will stick to the bottom when cooked.
Be careful when opening the steamer lid as hot steam can cause burns; open it away from your face.
Tidy up the shape of the shumai using a fork from the sides upwards, then steam for 20 minutes until cooked.
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Use a fork to texture the shumai surface so it holds its shape firmly and doesn't collapse during steaming.
Slice the garlic and shallots, pound the candlenuts, slice the Thai chili and curly red chili.
Watch out
Slice the chilies before frying so they don't pop in the hot oil.
Hot oil may splatter when chilies are added; add them carefully or use a pan lid.
Heat oil, sauté shallots, garlic, and candlenuts for a moment, then add Thai chili and curly red chili.
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Sauté the aromatics until fragrant and evenly wilted so the sauce doesn't taste raw.
Transfer the sautéed aromatics into a blender, add peanuts and a little water, blend until smooth.
Watch out
Wait for the sautéed aromatics to cool slightly if using a plastic blender so the container doesn't melt.
Pour the peanut sauce back into the pan, add lime leaves, palm sugar, remaining water, tamarind water, chili sauce, and salt, cook until boiling.
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Stir the peanut sauce constantly while cooking so the bottom doesn't burn and the sugar dissolves completely.
Dissolve the rice flour with a little water then pour it into the peanut sauce, stir well until thickened, turn off the heat.
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Dissolve the rice flour with water first before adding it so it doesn't clump in the sauce.
Pour the peanut sauce onto a plate, arrange the shumai on top of the sauce, garnish with lime slices, and the chicken shumai is ready to serve.
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