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Steamed Shrimp Shu Mai
Recipe

9 INGREDIENTS • 5 STEPS • 55MINS

Steamed Shrimp Shu Mai

5
1 rating
Dim sum is one of my favorite things about Chinese cuisine. I live for steamed shrimp shu mai, so I decided to make my own right at home without having to call for takeout!
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
Dim sum is one of my favorite things about Chinese cuisine. I live for steamed shrimp shu mai, so I decided to make my own right at home without having to call for takeout!
55MINS
Total Time
$1.70
Cost Per Serving
Ingredients
Servings
12
US / Metric
Large Shrimp
1 lb
Large Shrimp, peeled, deveined
tails removed
Fresh Ginger
1 1/2 Tbsp
Fresh Ginger, peeled, cut
Scallion
1 bunch
Scallion, sliced
2 scallions per 12 servings
Soy Sauce
1/2 Tbsp
Sesame Oil
1/2 Tbsp
Sesame Oil
Egg
2
Eggs, separated
whites only
Wonton Wrappers
24
Wonton Wrappers
Soy Sauce
to taste
Soy Sauce
for dipping
Nutrition Per Serving
VIEW ALL
Calories
256
Fat
3.2 g
Protein
16.9 g
Carbs
38.6 g
Add to plan
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Steamed Shrimp Shu Mai
Save
author_avatar
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/

Author's Notes

Yields 24.
Cooking InstructionsHide images
step 1
In a food processor, combine the Large Shrimp (1 lb), Fresh Ginger (1 1/2 Tbsp), Scallion (1 bunch), Soy Sauce (1/2 Tbsp), Sesame Oil (1/2 Tbsp), Eggs (2), and Corn Starch (1 Tbsp). Puree them all together until it is a smooth, thick filling.
step 1 In a food processor, combine the Large Shrimp (1 lb), Fresh Ginger (1 1/2 Tbsp), Scallion (1 bunch), Soy Sauce (1/2 Tbsp), Sesame Oil (1/2 Tbsp), Eggs (2), and Corn Starch (1 Tbsp). Puree them all together until it is a smooth, thick filling.
step 2
Dollop 2 teaspoons of that filling into the center of each of the Wonton Wrappers (24), then bring up the sides and pleat them to look like a little drawstring purse. The filling should peek out a little. Place under a clean, wet cotton towel to keep the wrappers from drying out.
step 2 Dollop 2 teaspoons of that filling into the center of each of the Wonton Wrappers (24), then bring up the sides and pleat them to look like a little drawstring purse. The filling should peek out a little. Place under a clean, wet cotton towel to keep the wrappers from drying out.
step 3
Find a deep skillet or wok that fits a 2-tiered bamboo steamer and fill it about halfway with water, making sure the steamer doesn't touch the water. Bring it to a simmer over medium-high heat, but don't let it come to boil.
step 4
Line each tier of the bamboo steamer with parchment paper, then fill each tier with 12 of the shu mai. Close the steamer and place it over the simmering water. Let the shu mai steam for about 8 minutes, until the filling is opaque and cooked through.
step 4 Line each tier of the bamboo steamer with parchment paper, then fill each tier with 12 of the shu mai. Close the steamer and place it over the simmering water. Let the shu mai steam for about 8 minutes, until the filling is opaque and cooked through.
step 5
Serve immediately with Soy Sauce (to taste). Enjoy!
step 5 Serve immediately with Soy Sauce (to taste). Enjoy!
Tags
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Appetizers
Dairy-Free
Asian
Comfort Food
Seafood
Side Dish
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