Shu Mai Food Recipes

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SHRIMP AND PORK SHU MAI DUMPLINGS



Shrimp and Pork Shu Mai Dumplings image

Provided by Food Network Kitchen

Categories     appetizer

Time 2h

Yield 60 dumplings

Number Of Ingredients 23

2 pounds large peeled and deveined shrimp
1 pound ground pork
3 tablespoons toasted sesame oil
3 tablespoons soy sauce
1 tablespoon cornstarch
3 tablespoons peeled and grated fresh ginger
5 cloves garlic, smashed
4 green onions, chopped
4 egg whites
Juice of 1 lemon
Kosher salt and freshly ground black pepper
One 4-ounce can water chestnuts, minced
One 10-ounce package round wonton wrappers
Napa cabbage leaves, for lining the steamer
Canola oil
Sesame-Soy Dipping Sauce, for serving, recipe follows
1 cup soy sauce
1 cup seasoned rice vinegar
2 tablespoons chopped garlic
1 tablespoon peeled and grated fresh ginger
1 tablespoon toasted sesame oil
1 tablespoon honey
2 green onions, minced

Steps:

  • For the filling: In the bowl of a food processor, add the shrimp, ground pork, sesame oil, soy sauce, cornstarch, ginger, garlic, green onions, egg whites, lemon juice and sprinkle with salt and pepper. Pulse the ingredients until smooth, 3 to 5 times. It should be somewhat chunky, not totally pureed. Put the filling into a bowl and fold in the water chestnuts.
  • 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 1 tablespoon 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 onto a paper-towel-lined plate and taste. Adjust seasoning to the remaining filling if needed.
  • Prepare the dumplings according to desired assembly. Serve with Sesame-Soy Dipping Sauce.
  • Line each tray of your bamboo steamer with cabbage leaves 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.
  • Place a wonton wrapper on a clean surface and add about 2 teaspoons of the filling in the center of the 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 shu mai on your work surface, flattening the bottom and allowing it to stand upright and make a basket shape.
  • Put the shu mai in the cabbage-lined steamers and cover with the lid. Steam the dumplings until cooked through, 5 to 10 minutes.
  • Place a wonton wrapper on a clean surface and add about 2 teaspoons of the filling in the center of the wrapper. Brush the edges of the wrapper with water. Take one edge of the wonton wrapper and fold it to the other side, creating a half moon shape. Then starting at one end of your half moon, make gentle folds, pleating and pressing the top side of the wrapper onto the bottom side as you work around the half moon.
  • Have about 1/2 cup water, a large skillet and a lid for the skillet handy. Heat the skillet with 1 to 2 tablespoons of canola oil over high heat. Once the skillet is hot, place the number of dumplings you want to cook smooth-side down in the skillet. Allow them to sear until the bottoms turn golden brown, 1 to 2 minutes. Add the water, immediately cover with the lid and let the dumplings steam for another 3 to 4 minutes.
  • Line each tray of your bamboo steamer with cabbage leaves 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.
  • Place a wonton wrapper on a clean surface and add about 2 teaspoons of the filling in the center of the wrapper. Brush the edges of the wrapper with water. Take one edge of the wonton wrapper and fold it to the other side, creating a half moon shape. Then take the 2 ends of the half moon and fold them into each other, pressing the ends together to secure the shape, creating the wonton.
  • Put the wontons in the cabbage-lined steamers and cover with the lid. Steam the dumplings until cooked through, 5 to 10 minutes.
  • Whisk together the soy sauce, vinegar, garlic, ginger, oil, honey and green onions, and set aside until ready to serve.

STEAMED PORK-AND-MUSHROOM SHUMAI



Steamed Pork-and-Mushroom Shumai image

Provided by Food Network

Time 1h10m

Yield 12 to 14 dumplings

Number Of Ingredients 15

1 1 1/2-inch piece ginger
5 shiitake mushrooms
1 scallion, finely chopped
1/4 pound ground pork
1 tablespoon light soy sauce
1 tablespoon Shaoxing rice wine or dry sherry
1 teaspoon toasted sesame oil
2 teaspoons cornstarch
Sea salt and freshly ground pepper
12 to 14 square wonton wrappers
1 large egg, lightly beaten
Dried goji berries or frozen peas and carrots, for topping (optional)
Vegetable oil, for brushing
1 tablespoon Asian chile paste (such as sambal oelek)
2 tablespoons light soy sauce

Steps:

  • Make the filling: Peel the ginger by scraping it with a spoon, then grate 1 tablespoon. Stem and finely chop the mushrooms. Combine the ginger, mushrooms, scallion, pork, soy sauce, rice wine, sesame oil and cornstarch in a large bowl. Season with salt and pepper. Mix well with your hands until all of the ingredients are incorporated.
  • Form the dumplings: Place a damp paper towel over the wonton wrappers to keep them from drying out. Remove 1 wrapper and brush with some of the beaten egg.
  • Make a circle with your thumb and index finger; lay the wrapper on top, nudging it down to create a cup. Add 2 teaspoons filling, then pat the filling down with the back of a spoon.
  • Fold the overhanging wrapper edges down, leaving the filling exposed. Press the wrapper firmly around the filling. Pat the top and bottom of the dumpling to make it flat.
  • Top the dumpling with a dried goji berry or 1 each frozen pea and carrot. Repeat to form the remaining dumplings.
  • Steam the dumplings: Cut out a round of parchment paper to fit in a bamboo steamer and punch holes in the paper to let steam through. Line the steamer with the parchment and brush with vegetable oil; arrange the dumplings in the steamer and cover. Put the steamer in a wok or skillet with a few inches of boiling water, making sure the water does not touch the bottom of the steamer. Steam the dumplings 8 to 10 minutes, or until the pork is cooked through.
  • Make the sauce: Combine the chile paste and soy sauce in a small shallow bowl. Serve with the dumplings for dipping.

SHU MAI: (CHICKEN-AND-SHRIMP PASTRIES)



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

Provided by Craig Claiborne

Categories     dinner, side dish

Time 40m

Yield 24 shu mai

Number Of Ingredients 12

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

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

SHRIMP SHUMAI



Shrimp Shumai image

Categories     Sauce     Side     Steam     Picnic     Shrimp     Boil

Yield makes 24 pieces, serves 4

Number Of Ingredients 23

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

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.

STEAMED CHICKEN AND COCONUT SHUMAI (DIM SUM)



Steamed Chicken and Coconut Shumai (Dim Sum) image

shumai are the open topped dumplings you see at dim sum. This is a unique filling for the normal beef, shrimp or pork shumai and yummy.

Provided by MarraMamba

Categories     Lunch/Snacks

Time 1h

Yield 40 Dumplings

Number Of Ingredients 17

1 lb ground chicken
1/4 cup unsweetened coconut milk
1/4 cup coarsely shredded carrot
2 Thai chiles, minced
2 tablespoons chopped basil
2 tablespoons asian fish sauce
2 tablespoons sugar
2 teaspoons fresh lime juice
1 garlic clove, minced
1 large egg, beaten
1 small shallot, minced
1/2 teaspoon minced fresh ginger
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
40 wonton wrappers
green leaf lettuce leaf, for steaming
sriracha chili sauce, for serving

Steps:

  • In a large bowl, combine the ground chicken with the coconut milk, carrot, chiles, basil, fish sauce, sugar, lime juice, garlic, egg, shallot, ginger, salt and pepper. Using your hands, mix thoroughly.
  • Hold a wonton wrapper in the palm of your hand; keep the rest covered with plastic wrap. Place a rounded tablespoon of filling in the center of the wrapper and pinch the edges all around to form a cup that is open about 1 inch at the top. Keep the shumai covered with plastic wrap. Repeat with the remaining wonton wrappers and filling.
  • Fill a wok or a very large skillet with 2 inches of water and bring to a boil. Line a double-tiered bamboo steamer with lettuce leaves and arrange the shumai in the steamer without crowding. Cover and steam over moderate heat until cooked through, about 10 minutes. Repeat with the remaining shumai. Serve right away, passing the chili sauce at the table.

SIU MAI (DIM SUM)



Siu mai (dim sum) image

Make one of the most popular types of dim sum, siu mai. They're traditionally topped with fish roe, but we've opted for goji berries for a pop of colour

Provided by Katie Hiscock

Categories     Starter

Time 25m

Yield Makes 20 / serves 4

Number Of Ingredients 13

40g water chestnuts, drained and finely chopped
1 tbsp ginger, grated
1 spring onion, finely chopped
1½ tbsp light soy sauce
¾ tbsp Shaoxing rice wine or dry sherry
1 tsp sesame oil
120g prawns, finely chopped
200g minced pork
1 egg white
1 tbsp potato flour or cornflour
20 wonton wrappers, about 8cm in diameter
20 goji berries, for the top (optional)
sweet soy sauce mixed with a little grated ginger and chilli oil (optional), for dipping

Steps:

  • Put the water chestnuts, ginger, spring onion, light soy sauce, rice wine, sesame oil, prawns, pork, egg white and potato flour in a bowl and mix throughly with your hands to combine. Leave to marinate for 20-30 mins for the flavours to mingle.
  • Stack the wrappers on a work surface covered with a damp cloth and line a baking tray with non-stick baking parchment. Put a wrapper in the palm of your hand and add 1 tbsp of the filling into the centre. Bring up the sides of the wrapper around the filling to make a basket shape, but don't squeeze the top together - you should still be able to see the filling.
  • Add more filling if needed until it's reached the top of the gap, pressing down gently with a damp finger until flat. Tap the dumpling on the bench to flatten the base and put on the prepared tray. Add a goji berry, if you like. Repeat with the remaining wrappers and filling until you have about 20 dumplings.
  • Put a disc of non-stick parchment into a steamer and fill with some of the dumplings, leaving a little space between each. Cover and steam over a wok of simmering water for 8-10 mins, or use an electric steamer. Repeat with the remaining dumplings. Serve with the dipping sauce.

Nutrition Facts : Calories 49 calories, Fat 1 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 0.2 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium

SHU MAI (JAPANESE STEAMED WONTONS)



Shu Mai (Japanese Steamed Wontons) image

Small little wontons with an open top, common to many Asian cuisines (Similar to Chinese Shao Mai). Great appetizers for Asian meals as well as entertaining.

Provided by PalatablePastime

Categories     Lunch/Snacks

Time 32m

Yield 24 wontons

Number Of Ingredients 12

24 round wonton skins
10 ounces lean ground beef
2 tablespoons grated fresh ginger
2 tablespoons finely chopped green onions
1 tablespoon soy sauce
1/2 teaspoon sugar
1 1/2 tablespoons sesame oil
2 1/2 tablespoons cornstarch
2 tablespoons frozen green peas, thawed (about 24)
1 1/2 tablespoons mirin
2 tablespoons soy sauce
1/2 cup dashi

Steps:

  • Stir together ground beef, ginger, green onion, soy sauce, sugar sesame oil and cornstarch in a bowl, until the mixture becomes very sticky.
  • Divide mixture into 24 parts.
  • Holding tips of index finger and thumb together, place a wonton skin on top and top the skin with a portion of the meat.
  • Gently press the meat into the"hole" made by your fingers coming together to get the wrapper to come around the sides of meat.
  • Gently flatten the bottom of the shu mai.
  • Repeat with the remaining wrappers and meat.
  • Place a pea in the center of the meat on each shu mai and top the meat with a thin coating of oil.
  • Place shu mai in a steamer basket and steam for 12-14 minutes over high heat.
  • To prepare dipping sauce, Combine mirin, soy sauce and dashi in a small saucepan; bring to a boil.
  • Boil mixture for 1-2 minutes then allow to cool.

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From stevehacks.com


SIU MAI RECIPE (SHAO MAI) WITH STICKY RICE - CHINA SICHUAN FOOD
2015-11-12 Instructions. Soak the glutinous rice with clean water at least for 24 hours. Move out and drain. Transfer to rice to a plate and flat. Heat up water in wok, steam the rice for around 15 minutes until the rice is almost transparent. Soak the shiitake mushroom with hot water for 2-3 …
From chinasichuanfood.com


PORK AND SHRIMP SHUMAI (SIOMAI) - RIVERTEN KITCHEN
2021-04-19 Filling. In a mixing bowl, combine shrimp, pork, and salt. With your clean hands, mix thoroughly until sticky. Use food-grade gloves if preferred. Add soy sauce, Shaoxing wine, sesame oil, salt, oyster sauce, sugar, black pepper, carrots, and …
From rivertenkitchen.com


SHUMAI (SHRIMP & PORK DUMPLINGS 燒賣) | TESTED BY AMY + JACKY
2016-06-19 Prepare Ingredients: Finely chop ¾ stalk of green onions and 1 - 2 pieces of re-hydrated shiitake mushrooms. Use a microplane grater to grate the 2 ginger slices. Mix Ingredients: Remove the pork and shrimp pastes from the fridge. Pour all the ingredients into the ground pork paste mixing bowl.
From pressurecookrecipes.com


SHUMAI WITH CRAB AND PORK RECIPE | FOOD & WINE
Instructions Checklist. Step 1. In a bowl, mix the pork, scallions, ginger, mirin and salt. Gently fold in the crabmeat. Advertisement. Step 2. Dust a baking sheet with flour. Hold a gyoza wrapper ...
From foodandwine.com


CHINESE CHICKEN SHU MAI (SIU MAI) - RASA MALAYSIA
2021-04-01 Using a mini food processor, ground the chicken but make sure that it's corsely ground. You can also chop with a knife. Mix the chicken with all the ingredients together, set aside in the fridge for 20 minutes. Place about a tablespoon of the filling on each wrapper, gather up the sides and leave the center open.
From rasamalaysia.com


SHU MAI RECIPES - PINTEREST
Make your own Siew Mai (Shrimp and Pork Dumpling)! This all-time favourite Dim Sum dish is healthy, tasty and easy to make! Wrap our versatile meat mix stuffing recipe with wonton skin, top with fresh shrimp roe and pop into the steamer for a quick snack! Seafood Recipes Japanese Recipes Filipino Recipes
From pinterest.com


SHRIMP & PORK SHUMAI (鲜虾猪肉烧卖) - RED HOUSE SPICE
2019-08-14 Leave out some tail parts for garnishing the shumai when assembling. Mince the rest then mix with pork and other seasoning. Shumai wrappers. The wrappers for Cantonese style shrimp & pork shumai are made of unleavened, thin piece of dough that contains lye water (an alkaline solution that gives the pastry a yellow colour and springy texture).
From redhousespice.com


SHU MAI FOOD - THERESCIPES.INFO
Place about a tablespoon of filling on each wrapper, and gather up the sides to form ripples, leaving the center open. Wack the bottom of the dumpling on the counter so that it will stand up. When all the shu mai are filled, steam in a bamboo steamer for about 5 to 6 minutes, until cooked. Served with sweet and sour sauce or other dipping ...
From therecipes.info


STEAMED SHRIMP SHU MAI - JEANIE AND LULU'S KITCHEN
2018-01-26 Line each tier of the bamboo steamer with either parchment paper, lettuce leaves or cabbage leaves to keep it clean, then fill each tier with 12 of the shu mai. Close the steamer with its lid and place it over the simmering water. Let the shu mai steam for about 8 minutes or so, until the filling is opaque and cooked through.
From jeanieandluluskitchen.com


VEGAN TOFU & MUSHROOM SIOMAI OR SHU MAI - THE FOODIE TAKES …
2020-09-26 Siomai is one of those Chinese dishes that’s made its way to the heart of a lot of Filipinos and has been deeply ingrained in Filipino cuisine. You’ll find it often served in local food stalls and kiosks as a side, snack, or even main (siomai with rice!). When I was still in school, kiosks often served siomai and you can scoop up all the ...
From thefoodietakesflight.com


CHICKEN SHUMAI RECIPE: HOW TO MAKE CHICKEN SHUMAI RECIPE AT …
2021-06-29 300 gm minced chicken; 1 teaspoon ginger; 1/2 teaspoon white pepper powder; 2 teaspoon corn starch; salt as required; 1 cup water; 1/2 cup shrimps; 2 tablespoon scallions
From recipes.timesofindia.com


SIU MAI (SHUMAI) - A DIM SUM FAVORITE - ROTI N RICE
2018-02-28 Combine ground pork, Chinese mushrooms, water chestnuts, shrimps, Shao Hsing cooking wine, soy sauce, salt, and ground pepper in a medium bowl. Mix well and leave to marinate for 20 minutes. Prepare a steamer by filling a large pot with an inch of water. Bring water to a boil. Place one siu mai wrapper on your palm.
From rotinrice.com


CHICKEN SHUMAI RECIPE
2020-12-15 Steps. 1. Done. Add flour, a pinch of salt, and ¾ cup of water into a bowl and mix them. Do not add too much water as we need to make the semi-stiff dough to make the wonton wrappers. Once the dough is formed, set it aside to rest and intact properly for about 20-25 minutes. 2. Done.
From continentalcuisinechefs.com


DIM SUM SHUMAI – A CLASSIC CANTONESE STEAMED DUMPLING
2021-02-04 Shumai (烧卖) is absolutely one of our favorites and is must-order dish. It is commonly known as Shaomai (Chinese Pinyin) or Siumai (Cantonese)! Shumai is a traditional Cantonese steamed dumpling delight that has many variations in East Asian countries. With the approach of Chinese Lunar New Year in 2021, and being unable to return to China ...
From cookcookgo.com


WHAT IS SHUMAI FOOD - ALL INFORMATION ABOUT HEALTHY RECIPES AND …
Shumai dumplings are usually made using steamed wonton wrappers. Shumai can also be found in Japan, where it is refereed to as shuumai. Filled with pork and rice, it is seasoned with rice wine vinegar, sugar, and soy sauce. In Japan, shumai is not considered a finger food. In most cases, this steamed or fried dumpling is nearly two times larger ...
From therecipes.info


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