Shrimp Siu Mai Dumplings Recipes

SHRIMP AND GINGER SIU MAI DUMPLINGS

Steps:

• Special equipment: wok, bamboo steamer
• To make the shrimp filling: Pulse all the ingredients in a food processor until partly smooth but not completely pureed. It should have a little texture. Season with salt and pepper.
• To assemble dumplings: Hold a wonton wrapper in your hand. Dip a spoon in cold water and then drop 1 tablespoon of the filling onto the center of a wrapper (dipping the spoon in cold water first will make the filling come off easier). Gather the edges of the wrapper up around the filling and squeeze the sides slightly with your fingers. 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. Repeat with the remaining wrappers and filling. (You can freeze the leftover filling for 2 or 3 weeks.)
• Lightly oil the bottom of a 10-inch bamboo steamer and line it with the whole cabbage leaves. Stand the dumplings in the steamer in a single layer and don't let them touch. You should be able to get 12 siu mai in the steamer at a time. Bring 1 to 2 inches of water to a boil in a pot. Set the bamboo steamer over the pot, then cover it with the bamboo lid. Steam for 10 to 12 minutes or until the filling feels firm and is cooked through. Serve in the steamer basket and garnish with micro arugula and soy sauce.

SHRIMP DUMPLINGS (SIU MAI)

Steps:

• In a food processor, combine mushroom, scallions, ginger, and water chestnuts and pulse to a rough chop. Add pork, shrimp, egg white, and cornstarch to the food processor continue to pulse until the ingredients form a coarse paste.
• Transfer to a large mixing bowl and add the wine, soy, salt, white pepper, sesame oil, and mix, stirring in one direction, with a spatula or a wooden spoon until the mixture turns smooth. Cover and refrigerate for 30 minutes or up to overnight.
• Place a round wonton wrapper into a 1/8 cup (30 mL) measuring cup (or similar ramekin/shot glass) and press down to form a cup. Spoon or use a piping bag (a Ziploc bag with a cut corner works fine) to fill the wrapper and form cup shaped dumpling filled level to the brim with the pork-shrimp mixture.
• Remove the dumpling from the measure and repeat the process to form all of the dumplings. Line a steamer basket with cabbage to prevent sticking and steam dumplings in batches for 8-10 minutes or until cooked through.
• Transfer to a serving dish, garnish with tobiko and serve hot with dipping sauces on the side.

SHIU MAI (CHINESE STEAMED SHRIMP DUMPLINGS) RECIPE - (4.3/5)

Steps:

• 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 SIU MAI (DUMPLINGS)

Steps:

• 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.
• 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)

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.

SHRIMP SHAU MAI

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.