This was my first experiment with the Tuscan Fields Farro that I received for the Eat Write Retreat recipe contest. Having lived in Asia for 12+ years, I wanted to try something authentically chinese – with my own twist of course! I thus took my inspiration from the delectable Shanghainese rice Siu Mai, which are open top dumplings made with meat and glutinous rice. I used chicken, coupled it with Indian spices often used in Nepalese/Indian dumplings called Momo or Momocha, and substituted the glutinous rice with Farro Alle Verdure.
Chicken and Farro Siu Mai
- Total Time: 35 minutes
- Yield: 4 1x
Description
A slightly Indian version of a Chinese staple.
Ingredients
- 10 round wonton wrappers (if you get the square ones, just trim the corners off)
- 1/4 cup (60 ml) Tuscan Fields Farro Alle Verdure, cooked as per instructions and cooled (I tried this dish as an entry to the EWR recipe contest, hence the Farro. But it can be made without it, with glutinous rice, or with vegetables of choice. Be creative, it's fun.)
- 1/2 lb (225 g) minced chicken
- 1 tsp curry powder
- 1 tsp coriander powder
- 1/2 tsp chili powder
- 2 green onion stalks, finely chopped
- 1 tsp fresh coriander, finely chopped
- 1 tsp garlic ginger paste
- 1 tbsp sesame oil (or olive oil)
- Salt & pepper to taste
Instructions
- Mix all the ingredients (except the wrappers!) and keep aside for 20 minutes. (Remember to save some farro & fresh coriander for garnishing)
- Make an “o” with your thumb and index finger.
- Take a wonton wrapper and place on top of this “o”.
- Add a generous tsp of the chicken mixture in the centre and press it down.
- Rotate in anti-clockwise motion to make the wrapper stick to the chicken and form a bundle, with the top open.
- Put it down on a plate or kitchen counter to flatten the bottom (so it can sit without support).
- Apply some oil to the bottom and line them in a bamboo steamer.
- Just before steaming, add some farro and chopped coriander on top of each dumpling.
- Steam for 10-12 minutes, till the chicken is thoroughly cooked.
- Serve hot with light soy sauce and any chinese garlic chili dip. They also go brilliantly with a mix of soy sauce & chili oil (authentic HK style!)
- Prep Time: 30 mins
- Cook Time: 10 mins
- Category: Appetizer
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 160
If You Liked This Recipe, You’ll Love These
- Chicken Khao Soi: Curry Noodle Soup
- Slow Cooker Chicken Enchilada Soup
- Crispy Chicken Thighs in Blueberry Sauce
- Our Favorite Chicken Tinga Recipe
Frequently Asked Questions
Why does this recipe use farro instead of the traditional glutinous rice?
The author swapped in Tuscan Fields Farro Alle Verdure to give the siu mai a nutty “bite” that contrasts with the tenderness of the chicken. Traditional Shanghainese siu mai uses glutinous rice, but the farro works equally well — you can also substitute vegetables of your choice or leave it out entirely.
What spices give these dumplings their Indian-Chinese fusion flavor?
The filling is seasoned with 1 tsp curry powder, 1 tsp coriander powder, and 1/2 tsp chili powder — the spice blend used in Nepalese and Indian dumplings called Momo or Momocha — plus garlic ginger paste and sesame oil. These spices are stirred into the minced chicken along with green onion and fresh coriander. 
What is the shaping technique for open-top siu mai?
Make an “O” with your thumb and index finger, lay a round wonton wrapper on top, add a generous teaspoon of filling in the center, then rotate the wrapper anti-clockwise to make it stick to the chicken and form an open-top bundle. Press the bottom flat on the counter so the dumpling can stand upright without support.
Why let the filling sit for 20 minutes before shaping?
The recipe calls for mixing all the ingredients (except the wrappers) and resting for 20 minutes so the spices can begin to infuse the chicken before cooking. The dumplings then steam for 10–12 minutes until the chicken is thoroughly cooked through.
