Shrimp Shumai
User Reviews
5
Shrimp Shumai
Description
Shrimp Shumai start with a paste of garlic, fresh ginger, and lemongrass finely processed together, combined with chopped shrimp and a seasoning mix including soy sauce, rice wine vinegar, sesame oil, salt, and white pepper. The filling balances aromatic and umami elements with delicate seafood texture.
The mixture is portioned onto wonton wrappers, whose edges are moistened to enable shaping into open-topped dumplings with exposed filling. They are arranged on a lettuce-lined steamer basket and steamed until cooked through, producing a tender, moist dumpling with a soft wrapper and richly flavored shrimp interior.
This recipe yields 24 pieces and includes instructions for freezing uncooked shumai on a tray before transferring to bags, allowing storage up to 3 months. Steaming from frozen adds a few minutes to the cooking time. Shumai make an elegant appetizer or part of a dim sum meal.
Ingredients
- 1 garlic clove, chopped
- ½ inch ginger fresh, peeled and chopped
- ½ inch lemongrass chopped
- ½ pound Shrimp peeled, cleaned and deveined
- 1 teaspoon soy sauce
- ½ teaspoon rice wine vinegar
- ½ teaspoon sesame oil
- ¼ teaspoon salt
- ⅛ teaspoon white pepper
- 24 wonton wrapper square
Instructions
- Place garlic, ginger and lemongrass in a food processor and pulse 6 to 8 times or until finely ground and well combined. Scrape down sides of bowl.
- Dice shrimp and place half into the food processor with the remaining ingredients. Process until a smooth paste just comes together. Pour filling into a mixing bowl and fold in remaining shrimp.
- Place ½ tablespoon of the mixture into the center of a wonton wrapper and wet the edges with a small amount of water.
- Assemble: Bring all the sides into the center and press any excess wrapper down onto the sides to gently seal (the tops should still be exposed with the shrimp mixture). Flatten the top and place onto a baking sheet. Top each shumai with a piece of sliced green onion. Repeat until all the filling and wrappers have been used.
- Fill base a pot with 2 inches of water. Top with steamer and line steamer with a layer of lettuce leaves and arrange shumai on top, 1 inch apart (this will be done in batches). Cover steamer with lid and place over medium-high heat. Steam shumai for 8 to 10 minutes or until shrimp has just cooked through.
- Serve shu-mai hot with ponzu sauce or a mixture of soy sauce and sesame oil for dipping.
Notes
- Make up to 24 pieces with the given ingredients.
- To freeze, arrange formed but uncooked shumai on a parchment-lined tray, freeze until solid, then store in a sealed bag for up to 3 months.
- Steam shumai from frozen by adding 5 to 6 minutes to the usual steaming time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 11g | 22% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 98mg | 33% |
| Sodium | 618mg | 26% |
| Potassium | 55mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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