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RECIPE
9 INGREDIENTS 5 STEPS 55min

Steamed Shrimp Shu Mai

5.0
1 Ratings
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!
Steamed Shrimp Shu Mai Recipe | SideChef
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!
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/
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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/
55min
Total Time
$1.70
Cost Per Serving

Ingredients

Servings
12
US / METRIC
1 lb
Large Shrimp , peeled, deveined
tails removed
1 1/2 Tbsp
Fresh Ginger , peeled, cut
1 bunch
Scallions , sliced
2 scallions per 12 servings
1/2 Tbsp
1/2 Tbsp
Sesame Oil
2
Eggs , separated
whites only
24
Wonton Wrappers
to taste
for dipping
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Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
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Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
256
FAT
3.2 g
PROTEIN
16.9 g
CARBS
38.6 g

Author's Notes

Yields 24.

Cooking Instructions

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Step 1
In a food processor, combine the Large Shrimp (1 lb) , Fresh Ginger (1 1/2 Tbsp) , Scallions (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 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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Nutrition Per Serving
Calories
256
% Daily Value*
Fat
3.2 g
4%
Saturated Fat
0.5 g
2%
Trans Fat
0.0 g
--
Cholesterol
111.7 mg
37%
Carbohydrates
38.6 g
14%
Fiber
1.4 g
5%
Sugars
0.3 g
--
Protein
16.9 g
34%
Sodium
633.1 mg
28%
Vitamin D
0.2 µg
1%
Calcium
68.1 mg
5%
Iron
3.4 mg
19%
Potassium
92.9 mg
2%
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