SHRIMP SIU MAI (DUMPLINGS)
Provided by Giada De Laurentiis
Yield 16 dumplings
Number Of Ingredients 16
- 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.
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
Yield 24 dumplings, 4 serving(s)
Number Of Ingredients 12
- 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.
SHRIMP SHAU MAI
- 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.
- 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.
SHAO MAI (PORK DUMPLINGS)
- 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.
SHU MAI: (CHICKEN-AND-SHRIMP PASTRIES)
- 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
SHRIMP AND CILANTRO SHU MAI
- 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
SHIU MAI (CHINESE STEAMED SHRIMP DUMPLINGS) RECIPE - (4.3/5)
Provided by á-39535
Number Of Ingredients 12
- Shell, devein, wash, and drain prawns. Dice into bits. Boil mushrooms in water for 10 minutes, rinse, squeeze dry, cut off and discard stems; then chop into very small pieces. Combine the pork, mushrooms, prawns, and onion. Put mixture on chopping board and chop 10 to 15 strokes with cleaver. (Use a sharp knife if you don't have a cleaver.) Texture, when you're finished, should be slightly finer than hamburger. Add "seasoning" and the egg to the pork mixture. Mix well. To make dumpling, place 1 Tbsp filling in the center of a dumpling skin. Then bring all sides of the skin up to cover the meat as much as possible, without closing. The top of the dumpling is left open. Cook dumplings by steaming for 30 minutes. Use as many as you need, with the rest, cool, wrap, freeze. Reheat after thawing by steaming 10 minutes. Serve with soy sauce, hot sauce, or mustard.
SHRIMP AND PEA SHAO MAI
- 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.
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
- Mix together vinegar and ginger in a small bowl.
More about "shrimp shau mai recipes"
SHRIMP AND PORK SHUMAI+ VIDEO | SILK ROAD RECIPES
DIM SUM - SHRIMP SIU MAI DUMPLING RECIPE - YOUTUBE
10 BEST MAHI MAHI AND SHRIMP RECIPES | YUMMLY
PORK & SHRIMP SHU MAI – MINA'S KITCHEN
SHRIMP SHAU MAI | RECIPE | FOOD, SHELLFISH RECIPES ...
SHUMAI (OR SHAO MAI, STEAMED DUMPLING) - RECIPETIN JAPAN
SIU MAI (烧卖) - CHINESE FAMILY RECIPES | MADE WITH LAU
SHRIMP DUMPLINGS DIM SUM RECIPES ALL YOU NEED IS FOOD
SIU MAI (SHUMAI) - CHINESE STEAMED DUMPLINGS | RECIPETIN EATS
SHRIMP SIU MAI RECIPE - ALL INFORMATION ABOUT HEALTHY ...
SHRIMP SHAU MAI - MEALPLANNERPRO.COM
SHRIMP SHUMAI RECIPE (SHRIMP DUMPLINGS) - SUNDAY SUPPER ...
SHRIMP SHAO MAI RECIPE - CREATE THE MOST AMAZING DISHES
PORK AND SHRIMP SHUMAI — CINNAMON SOCIETY
SHRIMP SHAU MAI « MY RECIPES
STEAMED SHRIMP SHU MAI RECIPE | SIDECHEF
STEAMED SHRIMP SHU MAI – JEANIE AND LULU'S KITCHEN
12 SIMPLE SHRIMP DINNERS READY IN 15 MINUTES | ALLRECIPES
SHRIMP SHAU MAI (DIM SUM DUMPLING) RECIPE - FOOD NEWS
SHRIMP SHAU MAI « MY RECIPES
SHRIMP SHAU MAI (DIM SUM DUMPLING) RECIPE - FOOD.COM ...
SHRIMP SHAU MAI - DAIRY FREE RECIPES
SHRIMP AND MUSHROOM SUI MEI RECIPE - FOOD NEWS
SHU MAI CHINESE STEAMED DUMPLING RECIPE
SHRIMP SHAU MAI. MARTHASTEWART.COM | RECIPES, SHELLFISH ...
SHRIMP SHAU MAI - POPSUGAR.COM
SHRIMP SHAU MAI | RECIPES, SHELLFISH RECIPES, FOOD
SIU MAI DUMPLING RECIPE WITH PORK AND SHRIMP
SHU MIA RECIPES ALL YOU NEED IS FOOD
SHRIMP SHUMAI RECIPE - HOW TO FORM SHUMAI | SPOON FORK BACON
SHRIMP SHU MAI RECIPE - ALL INFORMATION ABOUT HEALTHY ...
STEAMED SHRIMP SHU MAI | TASTY KITCHEN: A HAPPY RECIPE ...
You'll also love
Top Asked Questions
What is shrimp shumai recipe?This Shrimp Shumai Recipe is a staple dim sum recipe of shrimp dumplings with ginger and garlic shrimp, water chestnuts, and a soy sauce mixture! It is a perfect seafood appetizer to serve at a party. Shrimp shumai is one of the most beautiful and tasty Chinese appetizers that is much easier to make than you might think.
How to make shu mai recipe?Rice wine, ginger, and green onion give Shu Mai recipe, steamed dumpling appetizer, a delicate flavor. Combine all ingredients except for the wrapper, mixing well. Place about a tablespoon of filling on each wrapper, and gather up the sides to form ripples, leaving the center open.
How do you cook Shau Mai in a steamer?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.
What is the difference between shumai and Shao Mai?Shumai (or Shao Mai, Steamed Dumpling) It still looks like the Chinese shumai you get at restaurants but the flavour is somewhat different. Japanese shumai is made with just pork mince (ground pork), unlike Chinese shumai which is usually made with mixture of prawns (shrimps) and pork.