Shrimp Shumai
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Shrimp Shumai
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This Shrimp Shumai recipe features tender steamed dumplings stuffed with a savory blend of succulent shrimp and earthy mushrooms, plus fresh ginger and garlic. Enjoy this easy dim sum recipe at home, with soy sauce for dipping!
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Ingredients
- 1 pound raw large shrimp, peeled and deveined
- 1½ tablespoons granulated sugar, divided
- 1 teaspoon sea salt, divided
- ¼ teaspoon baking powder
- 4 ounces fresh shiitake mushrooms, finely chopped
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic
- 1 teaspoon grated lemongrass
- ½ tablespoon cornstarch
- ½ tablespoon minced fresh cilantro leaves
- 1 tablespoon soy sauce
- ½ tablespoon toasted sesame oil
- ½ tablespoon rice vinegar
- ¼ teaspoon white pepper
- 20 square dumpling wrappers
- 1 tablespoons finely chopped green onion, garnish
- 2 tablespoons tobiko, optional garnish
Instructions
- Place shrimp in a medium bowl and mix with 1 tablespoon of the sugar, ½ teaspoon of the sea salt, and the baking powder. Let sit for 15 minutes, then rinse the shrimp in a colander under running water until the water runs clear. Pat shrimp dry with paper towels.
- In a food processor, pulse marinated shrimp with shiitake mushrooms, ginger, garlic, lemongrass, cornstarch, cilantro, soy sauce, toasted sesame oil, rice vinegar, remaining ½ tablespoon of sugar, remaining ½ teaspoon of sea salt, and white pepper, until a chunky mixture forms.
- Place a dumpling wrapper on a clean work surface. Spoon about 1 tablespoon of prepared shrimp filling onto center of wrapper. Gather edges of wrapper around the filling, leaving the top open, and gently pleat the edges to seal. Repeat with the remaining wrappers and filling.
- Heat a large pot of water over medium-high heat until boiling. Arrange the assembled shumai on a bamboo steamer lined with parchment paper or cabbage leaves, leaving space between each dumpling. Close the bamboo steamer and place it over a pot of boiling water.
- Steam the shumai for 8-10 minutes, or until shrimp is cooked through and the wrappers are translucent.
- Transfer shumai to a serving plate. If desired, garnish with tobiko and green onion. Serve hot with your favorite soy sauce or other desired dipping.
Nutrition Information
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Calories
257kcal
(13%)
Carbohydrates
30g
(10%)
Protein
28g
(56%)
Fat
3g
(5%)
Saturated Fat
0.5g
(3%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
186mg
(62%)
Sodium
1212mg
(51%)
Potassium
433mg
(12%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
9IU
(0%)
Vitamin C
0.3mg
(0%)
Calcium
109mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 30g | 10% |
| Protein | 28g | 56% |
| Fat | 3g | 5% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 186mg | 62% |
| Sodium | 1212mg | 51% |
| Potassium | 433mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 9IU | 0% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 109mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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