Shrimp Shumai Recipe
Fried shrimp dumplings (8) with sweet chili ponzu
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Ingredients
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Dumpling Filling
Dumpling Wrappers
Sweet Chili Ponzu Sauce
Oil for Frying
Method
Prepare the Filling
- 1
Chop the Shrimp
Finely chop the raw shrimp into small pieces using a knife or a food processor.
- 2
Mix Ingredients
In a mixing bowl, combine the chopped shrimp, green onions, minced garlic, grated ginger, soy sauce, sesame oil, cornstarch, salt, and black pepper. Mix thoroughly until well combined.
Assemble the Dumplings
- 3
Prepare the Wrappers
Lay out the shumai wrappers on a clean, dry surface.
- 4
Fill the Wrappers
Place about 1 tablespoon of the shrimp filling in the center of each wrapper. Gather the edges of the wrapper around the filling and gently pinch to create an open-top dumpling.
Fry the Dumplings
- 5
- 6
Fry the Dumplings
Carefully add the shumai to the hot oil, in batches if necessary, and fry for about 3-4 minutes or until the bottoms are golden brown and crispy.
- 7
Drain and Cool
Using a slotted spoon, remove the dumplings from the oil and place them on a plate lined with paper towels to drain excess oil.
Prepare the Sauce
- 8
Combine Sauces
In a small bowl, mix the ponzu sauce and sweet chili sauce together until well blended.
Serve
- 9
Plate the Dumplings
Arrange the fried shrimp shumai on a serving platter.
- 10
Serve with Sauce
Serve with the sweet chili ponzu sauce on the side for dipping.
