Shrimp Shumai Recipes

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SHRIMP SHUMAI AND PORK POT STICKERS WITH DIPPING SAUCE

Provided by Anne Burrell

Time 45m

Yield 6 servings

Number Of Ingredients 28



Shrimp Shumai and Pork Pot Stickers with Dipping Sauce image

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.

2 large egg whites
1 tablespoon cornstarch
2 pounds large shrimp, peeled, deveined and coarsely chopped
2 large cloves garlic, smashed and finely chopped
2 scallions, chopped
1 lemon, zested and juiced
1 1/2 tablespoons peeled and grated fresh ginger
1 tablespoon soy sauce, plus more if needed
1 teaspoon toasted sesame oil
1 tablespoon canola oil
1 pound ground pork
3 tablespoons soy sauce, plus more if needed
1 1/2 tablespoons peeled and grated fresh ginger
1 teaspoon sambal oelek
4 cloves garlic, smashed and finely chopped
4 scallions, chopped
2 large egg whites
One 4-ounce can water chestnuts, drained and minced
1/2 orange bell pepper, finely diced
1/2 bunch fresh cilantro, chopped
1 tablespoon canola oil
1/2 cup rice wine vinegar
1/4 cup fish sauce
1 tablespoon sugar
1 teaspoon sambal oelek
One 10-ounce package round wonton wrappers
4 large napa cabbage leaves, optional
2 tablespoons canola oil, or more as needed

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 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

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 SHAU MAI

This tasty recipe for shrimp shau mai comes courtesy of Michael Eisner.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 20

Number Of Ingredients 12



Shrimp Shau Mai image

Steps:

  • In a large bowl, mix together water chestnuts, scallions, shrimp, sesame oil, peanut oil, sherry wine, cornstarch, sugar, if desired, salt, and pepper.
  • Using a knife, trim the edges of each wonton wrapper to form a round. Place 1 tablespoon filling in the center of each wrapper; moisten edges with water. Cup your hand around wrapper, gathering folds up and around the filling. Press gathered folds lightly around filling to adhere.
  • Fill a large skillet or wok with 2 cups water; bring to a boil. Set a bamboo steamer into skillet and line with a damp piece of cheesecloth or a piece of parchment paper. Place shau mai in steamer about 1-inch apart. Cover and cook until filling is cooked through, 6 to 8 minutes. Serve immediately with dipping sauce.

1/3 cup chopped canned water chestnuts
1/4 cup chopped scallions
1/2 pound shelled and deveined shrimp, chopped
2 teaspoons toasted sesame oil
2 tablespoons peanut oil
1 tablespoon sherry wine
2 teaspoons cornstarch
1 to 2 teaspoons sugar, optional
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 package wonton wrappers
Shau Mai Dipping Sauce

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