RECIPE
9 INGREDIENTS5 STEPS55MIN

Steamed Shrimp Shu Mai

5.0
1 Ratings
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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.
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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!

55MIN

Total Cooking Time

9

Ingredients
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.
GO TO BLOG
Ingredients
US / METRIC
Servings:
12
Serves 12
1 lb
Large Shrimp , peeled, deveined
tails removed
1 1/2 Tbsp
Fresh Ginger , peeled, cut
2
Scallions , sliced
1/2 Tbsp
1/2 Tbsp
Sesame Oil
2
Eggs , separated
whites only
24
Wonton Wrappers
to taste
for dipping
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Author's Notes

Yields 24.

Directions

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Step 1
In a food processor, combine the Large Shrimp (1 lb) , Fresh Ginger (1 1/2 Tbsp) , Scallions (2) , 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 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 5
Serve immediately with Soy Sauce (to taste) . Enjoy!

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