Shrimp Shumai Recipes

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SHRIMP SHAU MAI



Shrimp Shau Mai image

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

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

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.

SHRIMP, SCALLOP AND PORK SHUMAI



Shrimp, Scallop and Pork Shumai image

Provided by Tyler Florence

Categories     appetizer

Time 10m

Yield about 40 shumai

Number Of Ingredients 18

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 cilantro leaves
2 tablespoons minced shallots
2 teaspoons rice wine vinegar
1 tablespoon sesame oil
2 egg white, whipped
Sea salt and freshly ground black pepper
2 teaspoons cornstarch
1/2 lemon, juiced
1 (10-ounce) package round wonton wrappers (about 40 to 50 wrappers per package)
1 cup frozen peas
Canola oil, for brushing the steamer
Savoy cabbage, for lining the steamer, optional
Minced green onions, for garnish
Serving suggestion: soy sauce or dipping sauces of your choice

Steps:

  • 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 corn starch and lemon juice and pulse to combine-- I like my fillings to have a little texture. (Alternatively chop the shrimp and scallops finely then add the pork, ginger, cilantro and vinegar and chop together. Transfer the mixture to a bowl and rapidly mix in the vinegar, sesame oil, egg whites, seasoning, corn starch and lemon juice.)
  • 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). Gather the edges of the wrapper up around the filling and squeeze the sides together with your fingers forming a little pleated cup. (The sides will naturally pleat, leaving the filling slightly exposed.) Tap the dumpling on the table so the bottom is flat and it stands upright then set aside on a baking sheet. Repeat with the remaining wrappers and filling. Top each shumai with a pea. (You can freeze any leftover filling.)
  • Lightly oil the bottom of a bamboo steamer then line it with the cabbage leaves. Stand the dumplings in the steamer in a single layer taking care that they don't touch one another. (A 10-inch steamer will accommodate 12 shumai). Bring about 2 inches of water to a boil in a wok. Set the bamboo steamer in the wok, cover it with the bamboo lid and steam until the shumai feel firm, 10 to 12 minutes. Serve the shumai immediately garnished with green onions and accompanied by soy sauce or dipping sauces of your choice.

Nutrition Facts : Calories 63, Fat 2 grams, SaturatedFat 1 grams, Cholesterol 15 milligrams, Sodium 84 milligrams, Carbohydrate 7 grams, Protein 4 grams

SHRIMP SHUMAI AND PORK POT STICKERS WITH DIPPING SAUCE



Shrimp Shumai and Pork Pot Stickers with Dipping Sauce image

Provided by Anne Burrell

Time 45m

Yield 6 servings

Number Of Ingredients 28

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

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.

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SHRIMP SHUMAI | RECIPE | FOOD, RECIPES, DIM SUM RECIPES
Steamed Chinese dumplings often served at dim sum, filled with a mixture of shrimp and squid, these shumai are juicy, flavorful and delicious. Find this Pin and more on Dim Sum by Maruso Soy Sauce. Cooking Recipes. Chinese Cooking.
From pinterest.com
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Estimated Reading Time 5 mins
Servings 4
Total Time 48 mins
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SHRIMP SHUMAI — RECIPES
2021-08-15  · Shrimp shumai is a popular and delicious dim sum recipe that is easy to make at home. It's also a perfect recipe make head of time and freeze in batches! Shrimp shumai (also pronounced siu mai or shao mai) are a popular Cantonese steamed dumpling often served at Chinese, dim-sum restaurants. One of my favorite things to grab for lunch is dim-sum, specifically shrimp shumai! I love watching the ...
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Top Asked Questions

What's the best way to make shrimp shumai?
Shrimp shumai is a popular and delicious dim sum recipe that is easy to make at home. It's also a perfect recipe make head of time and freeze in batches! Place garlic, ginger and lemongrass in a food processor and pulse 6 to 8 times or until finely ground and well combined.
What kind of mushrooms are in shumai dumpling?
Shumai is a Cantonese style dumpling made of pork, shrimp, and shiitake mushrooms. This delectable Siu Mai or Siomai recipe will remind you why it is one of the favorite dim sums in the world.
How to cook shrimp 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. Serve immediately with dipping sauce.
How do you make shumai in a steamer?
Top with steamer and line steamer with a layer of lettuce leaves and arrange shumai on top, 1 inch apart (this will be done in batches). Cover steamer with lid and place over medium-high heat. Steam shumai for 8 to 10 minutes or until shrimp has just cooked through.

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