We love dim sum! These Syn Free Chicken, Pork & Chilli Sui Mai are a perfect Slimming World friendly alternative to one of our takeaway favourites.
For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍
Like our Syn Free Pork & Prawn Sui Mai, they’re super easy to make, and are pretty tasty too! Sadly, wonton wrappers are Synned (booooo). We usually make our own pasta mix, and use that to wrap Sui Mai, but we figured that it might get a little complicated to follow.
We wanted to keep these Syn Free Chicken, Pork & Chilli Sui Mai as speedy and as easy as possible. If you’d like to see our pasta recipe, just leave a comment below!
We’d had Sui Mai wrapped in pak choi before, so thought we’d try the same with chinese leaf. The best thing? Chinese leaf is a speed food on the Slimming World Extra Easy plan.
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Things to make these Syn Free Chicken, Pork & Chilli Sui Mai easier!
There are a couple of things that make this recipe for Syn Free Chicken, Pork & Chilli Sui Mai so much easier!
A fine grater and a bamboo steamer.
You can grate anything and everything with it; cheese, ginger, garlic cloves, nutmeg, carrot – anything you like. We grated the ginger and carrot for this Syn Free Chicken, Pork & Chilli Sui Mai recipe.
Next up, a Bamboo Steamer.
You don’t need Bamboo Steamer, but I’d advise you do! They’re rather inexpensive and they do the job well.
How do I make Syn Free Chicken, Pork & Chilli Sui Mai?
Put the pork into a food processor/attack with a stick blender for 4-5 seconds on high. Remove and place in a large bowl and set aside.
Cut the chicken into chunks and, blitz them in the food processor on high for 4-5 seconds. Add the chicken to the bowl with the pork. Don’t be tempted to put the chicken and pork in at the same time, it won’t work as it won’t be a consistent texture.
Add the soy sauce, finely chopped spring onion, grated ginger, rice vinegar, hot sauce, salt & pepper and mix well with your hands until the chicken and pork and are combined well.
Take the cabbage leaves and cut out the stalks. Place two leaves end to end on top of a piece of clingfilm.
Shape some of the mix into a sausage shape, and place in the leaves. Roll them up using the cling film to wrap them and then place them in the fridge for a few minutes while you make the rest.
Line the steamer with baking parchment, with some holes cut out to allow the steam to circulate. Spray the parchment with Frylight.
With a sharp knife cut into pieces approx 3cm/1inch thick & place on the parchment inside the steamer. Top the Sui Mai with some grated carrot and a drop of hot sauce on each one.
Place your steamer on top of a pan of boiling hot water and steam for 12 minutes. Check the temperature with a food thermometer (they should be above 74°C) Remove from the steamer and serve with some Soy sauce with some finely chopped spring onion added for dipping!
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