Shrimp Shumai Recipe
Steamed shrimp dumplings served with soy sauce
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Ingredients
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Dumpling Filling
Dumpling Wrappers
Dipping Sauce
Method
Prepare the Filling
- 1
Chop Ingredients
Finely chop the green onions and mince the garlic. Grate the ginger.
- 2
Mix Filling
In a bowl, combine the raw shrimp, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, cornstarch, salt, and white pepper. Mix until well combined and the shrimp is evenly coated.
Assemble the Dumplings
- 3
Prepare the Work Surface
Lightly flour a clean surface to prevent sticking.
- 4
Fill Wrappers
Take a wonton wrapper and place about 1 tablespoon of the shrimp filling in the center. Wet the edges of the wrapper with a little water, fold the wrapper over the filling, and pinch to seal. Repeat with remaining wrappers and filling.
Steam the Dumplings
- 5
Prepare the Steamer
Bring water to a boil in a steamer pot or a large pot with a steaming basket.
- 6
Steam Dumplings
Place the shumai in a single layer in the steamer basket, making sure they do not touch. Steam for 6-8 minutes or until the shrimp is cooked through and the dumplings are translucent.
Make the Dipping Sauce
- 7
Combine Sauce Ingredients
In a small bowl, mix together soy sauce, rice vinegar, and chili oil (if using). Adjust to taste.
Serve
- 8
Plate and Serve
Serve the steamed shrimp shumai hot with the dipping sauce on the side.
