Shrimp and Pork Shumai + Video
User Reviews
5
Shrimp and Pork Shumai + Video
Description
This Shrimp and Pork Shumai recipe blends ground pork and half the shrimp into a smooth paste with flavorings like soy sauce, sherry, sesame oil, ginger, lemongrass, garlic, sugar, Chinese five spice, salt, and white pepper. Remaining chopped shrimp and water chestnuts are gently folded in for texture. Green onions add freshness and crunch.
The filling is portioned onto round wonton wrappers, which are pleated around the filling and sealed to create upright dumplings with a flattened base. Steaming preserves moisture and yields a tender exterior while the inside cooks thoroughly. The recipe suggests traditional round wrappers but notes the use of square wonton wrappers for decorative shaping is acceptable.
The accompanying dipping sauce combines soy sauce, rice wine vinegar, chili paste, and sesame oil, providing a tangy, spicy contrast to the rich filling. Lemongrass paste is noted as optional, substituting fresh where preferred.
Ingredients
- 1 lb ground pork
- 1 lb Shrimp divided, medium
- 5 green onions
- 2 tbsp soy sauce
- 2 tbsp sherry wine
- 1 tbsp sesame oil
- 1 tbsp ginger or paste, grated fresh
- 1 tbsp lemongrass or paste, See Note 1, freshly grated
- 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 chestnut chopped
- 1 wonton wrappers See Note 2, package
Dipping Sauce:
- 1/4 cup soy sauce
- 2 tbsp rice wine vinegar
- 1 tbsp chili paste ground
- 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
- Lemongrass adds a distinct flavor but can be omitted if unavailable or undesired; fresh or paste forms work well.
- Using round dumpling wrappers is traditional, but square wonton wrappers can be used for a decorative pleated shape.
- Shape dumplings to stand upright with a flat base for even steaming and attractive serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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