Shrimp Shau Mai Recipes

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SHIU MAI (CHINESE STEAMED SHRIMP DUMPLINGS) RECIPE - (4.3/5)



Shiu Mai (Chinese steamed shrimp dumplings) Recipe - (4.3/5) image

Provided by á-39535

Number Of Ingredients 12

1 package Round dumpling skins (you can use square rounded off or your own homemade wrappers.
1/2 pound prawns
12 Chinese mushrooms, small or use canned but squeeze dry
1/2 pound ground pork
2 green onion, finely chopped
1 small egg
1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon sesame oil
2 teaspoons thin soy sauce
1 teaspoon oyster sauce
1 tablespoon cornstarch

Steps:

  • Shell, devein, wash, and drain prawns. Dice into bits. Boil mushrooms in water for 10 minutes, rinse, squeeze dry, cut off and discard stems; then chop into very small pieces. Combine the pork, mushrooms, prawns, and onion. Put mixture on chopping board and chop 10 to 15 strokes with cleaver. (Use a sharp knife if you don't have a cleaver.) Texture, when you're finished, should be slightly finer than hamburger. Add "seasoning" and the egg to the pork mixture. Mix well. To make dumpling, place 1 Tbsp filling in the center of a dumpling skin. Then bring all sides of the skin up to cover the meat as much as possible, without closing. The top of the dumpling is left open. Cook dumplings by steaming for 30 minutes. Use as many as you need, with the rest, cool, wrap, freeze. Reheat after thawing by steaming 10 minutes. Serve with soy sauce, hot sauce, or mustard.

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.

SHRIMP SIU MAI (DUMPLINGS)



Shrimp Siu Mai (Dumplings) image

Provided by Giada De Laurentiis

Time 35m

Yield 16 dumplings

Number Of Ingredients 16

1 egg white
1 teaspoon sesame oil
1/2 teaspoon arrowroot
1/2 red bell pepper, cored, seeded and diced into 1/4-inch pieces
1 medium carrot, peeled and diced into 1/4-inch pieces
1/4 cup frozen petite peas, thawed
1/4 cup chopped chives
1 (1-inch) piece fresh ginger, peeled and minced
1 teaspoon kosher salt
1/2 pound large shrimp, peeled, deveined and cut into 1/4-inch pieces
4 egg roll wrappers
Vegetable oil cooking spray
1/4 cup low-sodium soy sauce
2 tablespoons honey
3/4 teaspoon hot sauce (recommended: Sriracha)
1 garlic clove, minced

Steps:

  • Dumplings: In a medium bowl, whisk together the egg white, sesame oil and arrowroot until frothy. Stir in the bell pepper, carrot, peas, chives, ginger, salt, and shrimp. Put 1/2 of the mixture in a food processor. Blend until the mixture forms a chunky paste. Return the paste to the bowl and combine it with the remaining vegetable mixture. Cut each egg roll wrapper into 4 equal-sized squares. Spoon about 1 tablespoon of the mixture into the center of each piece of dough. Gather the sides of the egg roll wrapper around the filling leaving the top of the filling uncovered. If necessary, use a little water to help secure the wrapper in place. Spray the bottom of a bamboo or stainless steel steamer with vegetable oil cooking spray. Working in batches, stand the dumplings, uncovered filling side up, in the steamer and cover. Steam until the shrimp turn pink and are cooked through, about 6 to 8 minutes.
  • Dipping sauce: In a small bowl, whisk together the soy sauce, honey, hot sauce and garlic.
  • Arrange the dumplings on a platter and serve the dipping sauce alongside.

SHRIMP SHAU MAI (DIM SUM DUMPLING)



Shrimp Shau Mai (Dim Sum Dumpling) image

This is yummy, and pretty easy to put together, the wrapping wll be a little wrinkly. It not only has a shrimp filling, but a whole shrimp in it as well. Came from a recipe book i have that is written in half chinese and half english. Updated as per chef flower's comments in directions.

Provided by MarraMamba

Categories     Asian

Time 38m

Yield 24 dumplings, 4 serving(s)

Number Of Ingredients 12

1/2 lb shrimp, raw and peeled
1/2 tablespoon cooking wine
1/2 tablespoon sesame oil
1 teaspoon cornstarch
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped water chestnut
3 tablespoons coriander
2 tablespoons ground pork fat (or solid vegetable oil) or 2 tablespoons lard (or solid vegetable oil)
24 medium shrimp (raw, peeled,whole with tail)
48 wonton skins

Steps:

  • Chop shrimp coarsely.
  • Combine wine,sesame oil, cornstarch, sugar, salt and pepper.
  • Chop coriander and combine with chestnuts and lard/pork fat.
  • Mix all together with the chopped shrimp.
  • Place a tablespoon of the filling on top of a wonton skin. Place a shrimp on top of the filling (tail up to the sky).
  • Wet the edges of the wonton skin, then cover shrimp with another wonton skin letting the tail stick out between the two skins. Wrap around the filling, making sure the edges are sealed (use little more water if edge is to dry. Do this til all are done.
  • Place the finished shau mai in a steamer for 8 minutes over high heat, serve alone or with your favorite dipping sauce.

SHAU MAI DIPPING SAUCE



Shau Mai Dipping Sauce image

Serve shrimp shau mai with this delicious dipping sauce, two recipes courtesy of Michael Eisner.

Provided by Martha Stewart

Categories     Chinese Recipes

Yield Makes enough for 20 shau mai

Number Of Ingredients 2

1/3 cup unseasoned rice-wine vinegar
2 tablespoons freshly grated and peeled ginger

Steps:

  • Mix together vinegar and ginger in a small bowl.

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