Sirloin Cheddar And Shrimp Shumai Recipes

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SIRLOIN CHEDDAR AND SHRIMP SHUMAI



Sirloin Cheddar and Shrimp Shumai image

Provided by Food Network

Categories     appetizer

Time 40m

Yield 30 shumai

Number Of Ingredients 16

1 1/2 pounds ground beef (preferably 80 percent lean)
1/2 pound raw shrimp, finely chopped
1 cup finely shredded sharp Cheddar
1 shallot, finely chopped
1 scallion, green part only, finely chopped
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
2 tablespoons soy sauce
2 teaspoons cornstarch
1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon freshly ground black pepper
1 large egg
30 wonton wrappers
Sriracha or sambal oelek
Soy sauce

Steps:

  • Line a baking sheet with parchment paper. Line a bamboo steamer with parchment paper and place it in a pot filled with 2 inches of water. Set aside.
  • To make the filling, in a large bowl, combine the beef, shrimp, Cheddar, shallot, scallion, vinegar, sesame oil, soy sauce, cornstarch, garlic powder, ginger and pepper and mix with your hands until evenly combined. Set aside.
  • In a small bowl, beat the egg with 2 tablespoons of water until combined. Set aside.
  • To assemble the shumai, gently roll 2 tablespoons of filling into a ball, just as you would a meatball. Transfer the ball to the prepared baking sheet. Repeat with the remaining filling, leaving about 1 inch between balls.
  • Use your finger to wet the middle of a wrapper with some beaten egg. Place the wrapper over a meatball and gently press into the meatball; invert the wrapper to partially enclose the filling. Pinch the wrapper gently to secure it around the filling. Transfer the shumai to a piece of parchment paper and repeat with remaining wrappers and meatballs.
  • Bring the water in the pot fitted with the bamboo steamer to a simmer. Place the shumai in the basket, leaving about 1/2 inch between each (work in batches if necessary). Steam until cooked through, 8 to 10 minutes.
  • For the dipping sauce: Whisk together the sriracha and soy sauce in a small bowl. Serve with the steamed shumai.

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