Shrimp and Pork Shumai + Video
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5.0
39 reviews
Excellent
Shrimp and Pork Shumai + Video
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Shrimp and pork shumai (siu mai) is a popular dim sum dish of steamed Chinese dumplings. Make this recipe for a delicious Asian breakfast!
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Ingredients
- 1 lb ground pork
- 1 lb medium shrimp divided
- 5 green onions
- 2 tbsp soy sauce
- 2 tbsp sherry wine
- 1 tbsp sesame oil
- 1 tbsp grated fresh ginger (or paste)
- 1 tbsp freshly grated lemongrass (or paste, See Note 1)
- 4 cloves garlic minced
- 2 tsp sugar
- 1 1/2 tsp Chinese five spice
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1 cup water chestnuts chopped
- 1 package wonton wrappers (See Note 2)
Dipping Sauce:
- 1/4 cup soy sauce
- 2 tbsp rice wine vinegar
- 1 tbsp ground chili paste
- 2 tsp sesame oil
Instructions
- Trim green onions. Cut and separate white part from green. Finely chop the green part and set aside. Rough chop white ends.
- Transfer the ground pork, half of the shrimp, white part of green onions, soy sauce, sherry, sesame oil, ginger, lemongrass, garlic, sugar, Chinese 5 Spice powder, salt and white pepper to a food processor and pulse several times until ground and well combined. Using a spatula scrape down sides of bowl and pulse again until a smooth paste forms.
- Scoop the mixture into a medium bowl, and using a spatula, fold in remaining chopped shrimp, water chestnuts and chopped green onion tops.
- Place a 2 tablespoon scoop of the mixture into the center of a wonton wrapper and wet the edges with your finger with water. With your hands gather the sides of the wrapper up and around the filling, letting the wrapper pleat, squeezing the wrapper gently to seal and tap the dumpling to flatten the bottom so that it can sit upright. Repeat until all the filling is used. This should make about 30 dumplings.
- Place these on tray sprinkled with cornstarch to help them from sticking. Refrigerate uncovered for 30 minutes to firm up and make sure the wet wrapper pleats seal well and keep their shape (optional, see Note 2).
- Fill your wok with 2 cups water. Set a bamboo steamer over wok lined with a circular cut piece of parchment paper or coat with cooking spray/oil. Bring water to a boil and place your Shumai in bamboo steamer about a half an inch apart. Cover with lid and steam until filling is cooked through, about 8-10 minutes. Serve immediately with dipping sauce.
Notes
- While not a traditional Chinese ingredient and found more in Thai cooking, I find the flavor a delicious addition. Feel free to omit if you prefer. Most markets now sell lemongrass paste in tubes in the vegetable section.
- I like to use these wrappers to form decorative looking points at the tops of the dumplings. However, siu mai are traditionally made with thin, round dumpling wrappers, so feel free to use those instead.
Nutrition Information
Show Details
Calories
437kcal
(22%)
Carbohydrates
13g
(4%)
Protein
37g
(74%)
Fat
25g
(38%)
Saturated Fat
8g
(40%)
Cholesterol
294mg
(98%)
Sodium
1255mg
(52%)
Potassium
497mg
(14%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
96IU
(2%)
Vitamin C
8mg
(9%)
Calcium
168mg
(17%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Calories | 437kcal | 22% |
| Carbohydrates | 13g | 4% |
| Protein | 37g | 74% |
| Fat | 25g | 38% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 294mg | 98% |
| Sodium | 1255mg | 52% |
| Potassium | 497mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 96IU | 2% |
| Vitamin C | 8mg | 9% |
| Calcium | 168mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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