SHRIMP SHUMAI AND PORK POT STICKERS WITH DIPPING SAUCE
Provided by Anne Burrell
Time 45m
Yield 6 servings
Number Of Ingredients 28
Steps:
- For the shrimp shumai filling: Whisk to combine the egg whites and cornstarch in a medium bowl and set aside.
- Add the shrimp to a food processor and pulse into a chunky paste. Transfer the shrimp to a medium bowl and stir in the cornstarch and egg white mixture.
- Stir in the garlic, scallions, lemon zest, lemon juice, ginger, soy sauce and toasted sesame oil.
- To determine if the filling is seasoned well, make a small patty, about 2 tablespoons. Place a small saute pan over medium-high heat and add the canola oil. Once heated, add the tester patty and cook on both sides until browned, 2 to 3 minutes. Remove from the pan and place on a paper-towel-lined plate, then taste. Adjust the seasoning of the remaining filling with soy sauce if needed.
- For the pork pot sticker filling: Mix to combine the pork, soy sauce, ginger, sambal, garlic, scallions, egg whites, water chestnuts, bell pepper and cilantro in a large bowl.
- To determine if the filling is seasoned well, make a small patty, about 2 tablespoons. Place a small saute pan over medium-high heat and add the canola oil. Once heated, add the tester patty and cook on both sides until browned, 2 to 3 minutes. Remove from the pan and place on a paper-towel-lined plate, then taste. Adjust the seasoning of the remaining filling with soy sauce if needed.
- To make the dipping sauce: Combine the rice wine vinegar, fish sauce, sugar and sambal in a container, then cover and shake to combine. Set the dipping sauce aside while you assemble the dumplings.
- To cook: Place half of the wonton wrappers on a clean surface and add about 2 teaspoons of the shrimp filling to the center of each wrapper. Brush the edges of the wrapper with water. Fold and pleat as you gather the wrapping around the filling, leaving the top of the filling uncovered. Gently tap the shumai on your work surface, flattening the bottom and allowing it to stand upright, and form into a basket shape.
- Place the remaining half of the wonton wrappers on a clean work surface and add about 2 teaspoons of the pork filling to the center of each wrapper. Working one at a time, brush the edges of the wrapper with water and fold over to make a half-moon. Pinch the edges to pleat and close the filling into the center.
- Line each tray of a bamboo steamer with a round of perforated steamer parchment paper or the cabbage leaves, if using, and cover with the lid. Bring 1 to 2 inches of water to a boil in a large, wide pan. Set the bamboo steamer over the pot. Continue to add water as needed.
- Working in batches, place the shrimp shumai in the steamer and cover with the lid. Steam the shumai until cooked through, 6 to 7 minutes.
- Heat the canola oil in a large nonstick skillet over medium-high heat. Working in batches, add the pork pot stickers and pour in 1/4 cup water. Cover the skillet and cook for about 5 minutes, then remove the cover and cook until the remaining water has evaporated and the bottom of the pot stickers are golden and crisp.
- Serve the shrimp shumai and the pork pot stickers with the dipping sauce.
More about "shrimp scallop and pork shumai recipes"
SHRIMP AND PORK SHUMAI+ VIDEO | SILK …
Web Dec 22, 2021 Ingredients 1 lb ground pork 1 lb medium shrimp divided 5 green onions 2 tablespoon soy sauce 2 tablespoon …
From silkroadrecipes.com
Ratings 12Total Time 1 hrCategory Appetizers, BreakfastsCalories 437 per serving
From silkroadrecipes.com
Ratings 12Total Time 1 hrCategory Appetizers, BreakfastsCalories 437 per serving
- Trim green onions. Cut and separate white part from green. Finely chop the green part and set aside. Rough chop white ends.
- Transfer the ground pork, half of the shrimp, white part of green onions, soy sauce, sherry, sesame oil, ginger, lemongrass, garlic, sugar, Chinese 5 Spice powder, salt and white pepper to a food processor and pulse several times until ground and well combined. Using a spatula scrape down sides of bowl and pulse again until a smooth paste forms.
- Scoop the mixture into a medium bowl, and using a spatula, fold in remaining chopped shrimp, water chestnuts and chopped green onion tops.
- Place a 2 tablespoon scoop of the mixture into the center of a wonton wrapper and wet the edges with your finger with water. With your hands gather the sides of the wrapper up and around the filling, letting the wrapper pleat, squeezing the wrapper gently to seal and tap the dumpling to flatten the bottom so that it can sit upright. Repeat until all the filling is used. This should make about 30 dumplings.
PORK AND SHRIMP SHUMAI RECIPE
Web May 9, 2020 Filling Mince the shrimp and add it into a large mixing bowl with ground pork. Add the rest of the ingredients …
From hungryhuy.com
5/5 (3)Total Time 1 hr 25 minsCategory AppetizerCalories 57 per serving
From hungryhuy.com
5/5 (3)Total Time 1 hr 25 minsCategory AppetizerCalories 57 per serving
- Mince the shrimp and add it into a large mixing bowl with ground pork. Add the rest of the ingredients and mix thoroughly.
- Make a circle with your pointer finger and thumb. Place one wrapper on top and add about one tablespoon of filling.
SHUMAI SHRIMP AND PORK DUMPLINGS RECIPE
Web Put shrimp and pork paste in the mixing bowl, add the Scallions (3/4 stalk) , Fresh Ginger (2 slices) and mushroom. Squeeze and mix the ingredients with your hands until blended. Remember …
From sidechef.com
From sidechef.com
SHRIMP AND PORK SHUMAI RECIPE
Web Make the shumai: using a kitchen mixer fitted with the paddle attachment, add all of the ingredients except the scallions and wonton skins to the mixing bowl. Whip together on medium …
From jamesbeard.org
From jamesbeard.org
SHRIMP, SCALLOP AND PORK SHUMAI : RECIPES - COOKING …
PORK AND PRAWN DUMPLINGS RECIPE - TODAY.COM
Web 1 day ago 13 ounces minced organic pork ; 1 teaspoon flaky sea salt ; 1/2 teaspoon soft brown sugar ; 1/4 teaspoon white pepper ; 1/4 teaspoon toasted sesame oil ; 1/2 …
From today.com
From today.com
TOP 42 PORK AND SHRIMP SHUMAI RECIPE RECIPES
Web Shumai (Shrimp & Pork Dumplings 燒賣) | Tested by Amy … 1 week ago pressurecookrecipes.com Show details . Recipe Instructions Season Shrimps: Pat dry …
From laurent490.dixiesewing.com
From laurent490.dixiesewing.com
SHUMAI RECIPE (SHRIMP AND PORK) VIDEO - EASY RECIPES
Web Shumai Recipe (Shrimp & Pork Dumplings 燒賣) (Alternatively chop the shrimp and scallops finely then add the pork, ginger, cilantro and vinegar and chop together. …
From recipegoulash.cc
From recipegoulash.cc
RECIPE: PORK AND SHRIMP SHUMAI - TASTINGTABLE.COM
Web Jun 27, 2022 Directions Make the filling: In a large bowl, combine all the filling ingredients and mix until incorporated. Assemble the shumai: For each shumai, spoon 2 tablespoons …
From tastingtable.com
From tastingtable.com
SHRIMP, SCALLOP AND PORK SHUMAI | RECIPE | FOOD NETWORK RECIPES, …
Web Jun 10, 2013 - Get Shrimp, Scallop and Pork Shumai Recipe from Food Network. Jun 10, 2013 - Get Shrimp, Scallop and Pork Shumai Recipe from Food Network. Pinterest. …
From pinterest.com
From pinterest.com
CANTONESE SHUMAI (SIU MAI, 燒賣) - HEALTHY NIBBLES BY LISA LIN
Web Add the chopped water chestnuts, shiitake mushrooms, ginger, and scallions to the bowl with the pork and shrimp. Stir to combine. Then, add the oyster sauce, salt, sugar, and …
From healthynibblesandbits.com
From healthynibblesandbits.com
SHRIMP, SCALLOP AND PORK SHUMAI - FAIRFAXJOURNEY.COM
Web To make the filling: Combine the shrimp, scallops, pork, ginger, cilantro, shallots, vinegar, sesame oil and egg whites in a food processor. Season with salt and pepper, add the …
From fairfaxjourney.com
From fairfaxjourney.com
SHRIMP, SCALLOP AND PORK SHUMAI – RECIPES NETWORK
Web Ingredients 1/2 pound medium shrimp, shelled and deveined 1/2 pound bay scallops 1/2 pound ground pork 2 tablespoons minced fresh ginger 2 tablespoons minced fresh …
From recipenet.org
From recipenet.org
STEAMED SCALLOPS WITH GARLIC AND GLASS NOODLES | HOUSE & GARDEN
Web 9 hours ago Method Step 1. Soak the noodles in a bowl of hot water for 3-5 minutes until softened. Drain and rinse in cold water. Step 2. In a small bowl, combine the garlic, …
From houseandgarden.co.uk
From houseandgarden.co.uk
CITRUS SKILLET SHRIMP WITH SHALLOTS AND JALAPEñOS RECIPE
Web Step 1. In a small bowl, combine the orange and lime zest and juice with the shallot, jalapeño, cumin and ½ teaspoon salt; stir to combine. Roughly chop two-thirds of the …
From cooking.nytimes.com
From cooking.nytimes.com
SHRIMP, SCALLOP AND PORK SHUMAI - DAIRY FREE RECIPES
Web To make the shumai: Hold a wonton wrapper in your hand. Spoon 1 tablespoon of the filling into the center of the wrapper (rinse the spoon in cold water so the filling doesn't stick).
From fooddiez.com
From fooddiez.com
You'll also love