Shrimp Shau Mai Recipes

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SHRIMP SHUMAI

Categories     Sauce     Side     Steam     Picnic     Shrimp     Boil

Yield makes 24 pieces, serves 4

Number Of Ingredients 23



Shrimp Shumai image

Steps:

  • To make the soy-mustard sauce, combine all the ingredients in a small bowl and mix well. Set aside.
  • To make the filling, cut the shrimp into bite-size pieces, then roughly chop until the shrimp become almost paste-like but with some small pieces visible. You can also use a food processor, which will give it a smooth texture, but I prefer the more coarse texture you get from chopping by hand. Transfer the shrimp to a bowl and mix with a spatula until the shrimp become very sticky.
  • Add the scallions, water chestnuts, and mushrooms to the shrimp and mix well. Then add the following ingredients, mixing well between each addition: lard, sake, ginger juice, sesame oil, and egg white. Finally, mix in the salt, pepper, and potato starch.
  • Meanwhile, place the baby bok choy in a bowl and cover with cold water; let it sit for 10 to 15 minutes.
  • To assemble the shumai, lay a wonton skin on the counter (cover the remaining skins with a damp towel to keep them from drying out). Place 1 tablespoon of the filling in the center of the wonton skin. (Soak the spoon in water while you're assembling a shumai. This will make it easier to transfer the filling to the wonton.) Hold the wonton skin with the filling with your fingers and gently press the skin to form a small cup. Set the shumai on a cutting board and turn it clockwise while carefully pressing the sides together, creating a tighter cup. Wet a finger with water and use it to gently smooth the top of the shumai. Repeat with the remaining wonton skins and filling.
  • To cook the shumai, heat a stove-top steamer over high heat, bringing the water to a boil. Brush the bottom of the steamer basket with a small layer of the vegetable oil and add the shumai, leaving 1 inch of space between each. Cover and cook for 3 minutes, then drain the bok choy and add to the steamer. Cover and cook for 3 minutes longer, or until the shumai are cooked through.
  • Remove the bok choy from the steamer and gently squeeze inside a towel to remove excess moisture. Top with a pinch of salt. Place each bok choy in the center of 4 small plates and arrange 6 shumai around it. Garnish the plates with a pinch of black sesame seeds and serve with the soy-mustard sauce on the side.

Soy-Mustard Sauce
1 tablespoon rice wine vinegar
2 tablespoons Japanese soy sauce
1 teaspoon mustard powder
1 teaspoon cold water
Filling
8 ounces shrimp, peeled and deveined, tails off (you can use frozen 16/20 shrimp)
1 scallion, both white and green parts, minced
1/4 cup minced canned and drained water chestnuts
1/4 cup minced stemmed shiitake mushrooms
1 1/2 tablespoons lard (or substitute vegetable oil)
2 tablespoons sake
1 teaspoon ginger juice (see page 149)
1/2 teaspoon sesame oil
1 egg white
1 teaspoon kosher salt
1/8 teaspoon pepper
1 tablespoon potato starch
4 baby bok choy
24 square wonton wrappers/skins
1/4 cup vegetable oil
Pinch of salt
1 tablespoon black sesame seeds

SHRIMP SIU MAI (DUMPLINGS)

Provided by Giada De Laurentiis

Time 35m

Yield 16 dumplings

Number Of Ingredients 16



Shrimp Siu Mai (Dumplings) image

Steps:

  • Dumplings: In a medium bowl, whisk together the egg white, sesame oil and arrowroot until frothy. Stir in the bell pepper, carrot, peas, chives, ginger, salt, and shrimp. Put 1/2 of the mixture in a food processor. Blend until the mixture forms a chunky paste. Return the paste to the bowl and combine it with the remaining vegetable mixture. Cut each egg roll wrapper into 4 equal-sized squares. Spoon about 1 tablespoon of the mixture into the center of each piece of dough. Gather the sides of the egg roll wrapper around the filling leaving the top of the filling uncovered. If necessary, use a little water to help secure the wrapper in place. Spray the bottom of a bamboo or stainless steel steamer with vegetable oil cooking spray. Working in batches, stand the dumplings, uncovered filling side up, in the steamer and cover. Steam until the shrimp turn pink and are cooked through, about 6 to 8 minutes.
  • Dipping sauce: In a small bowl, whisk together the soy sauce, honey, hot sauce and garlic.
  • Arrange the dumplings on a platter and serve the dipping sauce alongside.

1 egg white
1 teaspoon sesame oil
1/2 teaspoon arrowroot
1/2 red bell pepper, cored, seeded and diced into 1/4-inch pieces
1 medium carrot, peeled and diced into 1/4-inch pieces
1/4 cup frozen petite peas, thawed
1/4 cup chopped chives
1 (1-inch) piece fresh ginger, peeled and minced
1 teaspoon kosher salt
1/2 pound large shrimp, peeled, deveined and cut into 1/4-inch pieces
4 egg roll wrappers
Vegetable oil cooking spray
1/4 cup low-sodium soy sauce
2 tablespoons honey
3/4 teaspoon hot sauce (recommended: Sriracha)
1 garlic clove, minced

SHRIMP AND CILANTRO SHU MAI

Provided by Mark Bittman

Categories     quick, appetizer

Time 30m

Yield 10 to 12 dumplings

Number Of Ingredients 9



Shrimp and Cilantro Shu Mai image

Steps:

  • Combine the soy sauce, rice wine, sesame oil and ginger in a bowl. Put half the shrimp, half the cilantro and all the scallions in a food processor and pulse; add just enough of the soy mixture to create a smooth paste, about 1 to 2 tablespoons. Transfer to a bowl. Roughly chop the remaining shrimp and cilantro, add them to the bowl and stir to combine.
  • Place a dumpling skin on a work surface, moisten the edges with water, and put 1 teaspoon of the filling in the center. Gather the edges of the wrapper up around the filling, squeezing gently, to pleat the sides; some of the filling should remain exposed. Repeat with the remaining dumpling skins and filling, keeping the dumpling wrappers and dumplings covered with damp towels while you work.
  • Rig a steamer in a large pot over an inch of water; bring to a boil and reduce to a simmer. Meanwhile, add the lime juice to the remaining soy mixture to make a dipping sauce.
  • Put as many dumplings in the steamer as you can fit in a single layer and cover the pot. Cook until the exposed filling turns pink and the wrappers are tender, 4 to 6 minutes, then transfer the dumplings to a serving platter. Repeat with the remaining dumplings. Serve with the dipping sauce.

Nutrition Facts : @context http, Calories 60, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 2 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 0 grams, Sodium 800 milligrams, Sugar 0 grams, TransFat 0 grams

1/2 cup soy sauce
1 tablespoon rice wine
1 tablespoon sesame oil
1 tablespoon minced fresh ginger
1/2 pound shrimp, peeled and deveined
1/2 to 3/4 cup fresh cilantro leaves
1/4 cup roughly chopped scallions, white parts only
10 to 12 round dumpling skins
Juice of 1 lime

SHAO MAI (PORK DUMPLINGS)

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 30 dumplings

Number Of Ingredients 16



Shao Mai (Pork Dumplings) image

Steps:

  • Combine the pork, water chestnuts, soy sauce, vinegar, oil, sugar, ginger, cornstarch, salt and pepper in a bowl and mix well to combine (hands work well for this). Place a dumpling wrapper in the palm of one hand and cup it loosely. Place a generous tablespoon of filling in the center of the wrapper. With your free hand, gather the sides of the wrapper around the filling, letting the wrapper pleat naturally. Squeeze the middle gently and tap the dumpling to flatten the bottom so that it can stand upright. The meat filling will show a little at the top. Make the remaining dumplings in the same manner.
  • Arrange filled dumplings about 1/4 inch apart in two steamer trays that have been lined with wet cheesecloth. (At this point, you can refrigerate dumplings, covered, for 24 hours.)
  • When ready to steam, fill a wok or lower part of a steamer with water so that it comes within an inch of the steamer tray, and bring to a rolling boil. Stack the steamer trays in the wok or steamer, cover tightly, and steam dumplings for 20-25 minutes over high heat, reversing the trays after 10 minutes. Use a slotted spoon to transfer dumplings to a platter and serve with Spicy Dipping Sauce.
  • Combine ingredients in a small bowl and serve with Pork Dumplings.

1 pound ground pork
1 cup finely chopped water chestnuts
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
2 teaspoons sugar
2 teaspoons freshly grated ginger
2 tablespoons cornstarch
1 teaspoon coarse salt
1/2 teaspoon finely ground black pepper
30 shao mai or dumpling wrappers
1/2 cup soy sauce
2 tablespoons black vinegar, or Chinkiang vinegar
1 teaspoon chile paste
1/2 teaspoon sugar
1 tablespoon minced garlic

SHU MAI: (CHICKEN-AND-SHRIMP PASTRIES)

Provided by Craig Claiborne

Categories     dinner, side dish

Time 40m

Yield 24 shu mai

Number Of Ingredients 12



Shu Mai: (Chicken-And-Shrimp Pastries) image

Steps:

  • Cut away and discard any membranes or peripheral fat from the chicken breast. Place the breast on a flat surface and cut it into the thinnest possible slices. Stack the slices and cut them into very thin shreds. Cut the shreds into very fine cubes. Chop the cubes with a cleaver or a heavy sharp knife. Or blend the meat in a food processor, but do not process to a paste.
  • Chop the shrimp by hand or in the container of a food processor until it has the same consistency as the chicken.
  • Combine the chicken and shrimp in a mixing bowl and add the egg white. Add the cornstarch, salt, sugar and soy sauce and blend. Blend the ginger and wine. Squeeze to extract the liquid. Discard the ginger. Add the liquid to the chicken and shrimp mixture. Beat briskly about five minutes. Add the green onion and coriander and blend well.
  • If the won-ton skins are square, cut them into rounds or circles. To do this, stack the won-ton skins and cut them into circles about three inches in diameter. Cut around with a cleaver, a sharp knife or a three-inch biscuit cutter.
  • Hold one round won-ton skin in the hand and fill the center with one tablespoon of the filling. Bring up the edges of the won ton skin to enclose the filling all around, but leaving the top of the meat mixture exposed. Smooth over the top. As the shu mai are filled, arrange them open side up on a steamer rack without crowding.
  • Bring water to a boil in the bottom of a steamer rack. Place the rack with shu mai over the boiling water and cover tightly. Let steam eight minutes. A sauce is not essential for shu mai, but if desired, vinegar, soy sauce, Sichuan paste and hot mustard may be added.

Nutrition Facts : @context http, Calories 122, UnsaturatedFat 1 gram, Carbohydrate 19 grams, Fat 2 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 1 gram, Sodium 252 milligrams, Sugar 0 grams, TransFat 0 grams

1/2 pound skinless, boneless breast of chicken
1/2 pound raw, peeled, deveined shrimp, rinsed thoroughly and patted dry
1 egg white
1 teaspoon cornstarch
1/2 teaspoon salt, if desired
1 teaspoon sugar
1 teaspoon light soy sauce
1 teaspoon finely chopped fresh ginger
1 teaspoon Shaoxing or dry sherry wine
2 tablespoons finely chopped green onion
1 tablespoon finely chopped fresh coriander leaves
24 won-ton skins, widely available in supermarkets and Oriental grocery stores

SHAU MAI DIPPING SAUCE

Serve shrimp shau mai with this delicious dipping sauce, two recipes courtesy of Michael Eisner.

Provided by Martha Stewart

Categories     Chinese Recipes

Yield Makes enough for 20 shau mai

Number Of Ingredients 2



Shau Mai Dipping Sauce image

Steps:

  • Mix together vinegar and ginger in a small bowl.

1/3 cup unseasoned rice-wine vinegar
2 tablespoons freshly grated and peeled ginger

SHRIMP AND PEA SHAO MAI

Categories     Ginger     Appetizer     Steam     Shrimp     Pea     Bon Appétit

Yield Makes about 28

Number Of Ingredients 20



Shrimp and Pea Shao Mai image

Steps:

  • For Sauce:
  • Whisk all ingredients in small bowl to blend. (Can be prepared 8 hours ahead. Cover and refrigerate.)
  • For Shao Mai:
  • If using fresh peas, cook in boiling salted water 2 minutes. Drain; transfer to small bowl. Do not precook frozen peas. Puree shrimp in processor. Add 1 egg white and next 6 ingredients. Process just until blended, using on/off turns. Transfer mixture to bowl. Stir in 1/2 cup peas and green onion.
  • Lightly beat egg white in bowl. Place 1 wrapper on work surface. Brush wrapper with egg white. Place 1 tablespoon filling in center. Gather wrapper around filling, leaving top of filling exposed and forming pouch. Top with some peas. Repeat with remaining ingredients. (Can be made 8 hours ahead. Place on waxed paper-lined cookies sheet. Cover; chill.)
  • Arrange dumplings 1/2 inch apart on oiled steamer basket or rack. Place over boiling water. Cover and steam until dough is tender and filling is cooked, about 10 minutes. Serve with sauce.

Dipping Sauce
1/2 cup low-sodium soy sauce
2 tablespoons seasoned rice vinegar
2 tablespoons minced green onions
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
1 tablespoon oriental sesame oil
1/4 teaspoon dried crushed red pepper
Shao Mai
3/4 cup frozen petite green peas, thawed or 1/2 pound fresh peas, shelled
3/4 pound uncooked shrimp, peeled, deveined
2 egg whites
2 tablespoons soy sauce
1 tablespoon minced fresh ginger
1 teaspoon oriental sesame oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried crushed red pepper
1/4 cup finely chopped green onion
28 gyoza wrappers

SHRIMP SHAU MAI (DIM SUM DUMPLING)

This is yummy, and pretty easy to put together, the wrapping wll be a little wrinkly. It not only has a shrimp filling, but a whole shrimp in it as well. Came from a recipe book i have that is written in half chinese and half english. Updated as per chef flower's comments in directions.

Provided by MarraMamba

Categories     Asian

Time 38m

Yield 24 dumplings, 4 serving(s)

Number Of Ingredients 12



Shrimp Shau Mai (Dim Sum Dumpling) image

Steps:

  • Chop shrimp coarsely.
  • Combine wine,sesame oil, cornstarch, sugar, salt and pepper.
  • Chop coriander and combine with chestnuts and lard/pork fat.
  • Mix all together with the chopped shrimp.
  • Place a tablespoon of the filling on top of a wonton skin. Place a shrimp on top of the filling (tail up to the sky).
  • Wet the edges of the wonton skin, then cover shrimp with another wonton skin letting the tail stick out between the two skins. Wrap around the filling, making sure the edges are sealed (use little more water if edge is to dry. Do this til all are done.
  • Place the finished shau mai in a steamer for 8 minutes over high heat, serve alone or with your favorite dipping sauce.

1/2 lb shrimp, raw and peeled
1/2 tablespoon cooking wine
1/2 tablespoon sesame oil
1 teaspoon cornstarch
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped water chestnut
3 tablespoons coriander
2 tablespoons ground pork fat (or solid vegetable oil) or 2 tablespoons lard (or solid vegetable oil)
24 medium shrimp (raw, peeled,whole with tail)
48 wonton skins

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