Step 1

Using a mini food processor, ground the chicken but make sure that it's corsely ground. You can also chop with a knife. Mix the chicken with all the ingredients together, set aside in the fridge for 20 minutes.

Step 2

Place about a tablespoon of the filling on each wrapper, gather up the sides and leave the center open. You migh cut off the uneven edges with a pair of scissors if you like the shu mai to look prettier. Garnish the top with a green pea and some tobiko. Steam in a bamboo steamer for about 5 minutes. Serve immediately.