Shu Mai Sauce Recipes

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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.

SHU MAI WITH DIPPING SAUCE



SHU MAI WITH DIPPING SAUCE image

Categories     Shellfish     Appetizer     Steam     Cocktail Party     Low/No Sugar

Yield 25-30 dumplings

Number Of Ingredients 20

3/4 pound uncooked shrimp
4 oz ground pork
1/2 white onion finely diced
3 cloves minced garlic
1 tbsp freshly grated ginger
1 tbsp soy sauce
1 tbsp mirin (sweetened Japanese wine)
1 tbsp cornstarch
1/2 tbsp sesame oil
pinch of salt and pepper
1/4 - 1/2 cup peanut oil
1 pkg wonton wrappers
Dipping sauce:
2 tbsp soy
2 tbsp mirin
1 tbsp white vinegar
3 cloves minced garlic
1 tbsp grated ginger
1 tsp sesame oil
1/2 tbsp sesame oil

Steps:

  • combine pork,ginger,soy,mirin,garlic,seame oil,and cornstarch into a uniform paste then add minced shrimp and onion until well combined. Hold your index finger and thumb together, place a moistened wonton wrapper on top, add about a tablespoon of the filling then pull up the sides of the wrapper as you push down. Steam dumplings for app. 8 - 10 minutes Once dumplings are cooked put app 1/4 inch oil in skillet and fry the dumplings until the bottoms are browned (about 2-3 minutes) I usually pour the dipping sauce on each one but it may also be served on the side.

SHRIMP AND PORK DUMPLINGS, STEAMED OR PAN-FRIED



Shrimp and Pork Dumplings, Steamed or Pan-Fried image

This recipe gives you two options for assembling and cooking these dumplings: open on top and steamed like shu mai or closed and pan-fried like gyoza.

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.
  • Whisk together the soy sauce, vinegar, garlic, ginger, oil, honey and green onions, and set aside until ready to serve.

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.

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 AND CILANTRO SHU MAI



Shrimp and Cilantro Shu Mai image

Provided by Mark Bittman

Categories     quick, appetizer

Time 30m

Yield 10 to 12 dumplings

Number Of Ingredients 9

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

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

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.

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SHU MAI/SIU MAI DUMPLINGS FILLED WITH BROCCOLI & ZUCCHINI IN GARLIC ...
2011-06-27 In a pan, heat some canola oil and add garlic and chili flakes and cook on medium heat for a few seconds. Add in the broccoli and zucchini, toss and let cook for 3-4 minutes. …
From veganricha.com


SHRIMP AND CRAB SHU MAI RECIPE - FOOD NEWS
How to make shrimp and pork shu mai dumplings? Directions For the filling: In the bowl of a food processor, add the shrimp, ground pork, sesame oil, soy sauce, cornstarch, ginger, garlic, …
From foodnewsnews.com


SHU MAI BEST RECIPES
Ingredients: 1/2 pound skinless, boneless breast of chicken; 1/2 pound raw, peeled, deveined shrimp, rinsed thoroughly and patted dry; 1 egg white
From findrecipes.info


BAO AND SHU MAI – STEAMED BUNS AND CHINESE DUMPLINGS
2021-04-01 Combine mirin, brown sugar, soy sauce, ginger and garlic in a small saucepan. Cook over medium heat until sugar dissolves at a low simmer. Mix cornstarch and water in a …
From littlelannieskitchen.wordpress.com


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