Shrimp Shumai
Delight your taste buds with homemade Shrimp Shumai, a classic dim sum delicacy that combines plump shrimp, savory ground pork, and crunchy water chestnuts wrapped in tender wonton skins. This crowd-pleasing recipe features the perfect blend of aromatics like ginger, scallions, and sesame oil, all packed into bite-sized steamed dumplings. With just 30 minutes of prep and a quick steam, these juicy little morsels are perfect for sharing at any gathering. Serve them steaming hot with a tangy rice vinegar dipping sauce, and optionally add a touch of red chili oil for a fiery twist. Easy to make and utterly irresistible, Shrimp Shumai is a must-have in your repertoire of Asian-inspired recipes! Keywords: Shrimp Shumai recipe, homemade dim sum, steamed dumplings, Asian appetizer, wonton wrappers, dipping sauce.
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Recipe Information
Ingredients
- 300 grams Shrimp
- 150 grams Ground Pork
- 50 grams Water Chestnuts
- 2 stalks Scallions
- 1 tablespoon Ginger
- 1 tablespoon Soy Sauce
- 1 teaspoon Sesame Oil
- 0.5 teaspoon Salt
- 0.25 teaspoon White Pepper
- 30 sheets Wonton Wrappers
- 1 teaspoon Cornstarch
- 1 Egg White
- 1 teaspoon Rice Vinegar
- 1 teaspoon Red Chili Oil (optional)
Instructions
Start by peeling and deveining the shrimp. Chop the shrimp into small pieces and place in a large mixing bowl.
Finely chop the water chestnuts and scallions. Add these to the bowl with the shrimp.
Add the ground pork, grated ginger, soy sauce, sesame oil, salt, white pepper, cornstarch, and egg white to the mixture in the bowl.
Mix all the ingredients thoroughly until well combined. The mixture should be sticky and well integrated.
Take one wonton wrapper and place it flat on a clean surface. Spoon about a heaping teaspoon of the shrimp mixture into the center of the wrapper.
Lightly moisten the edge of the wrapper with water to help seal. Gather the wrapper sides up around the filling, leaving the top open.
Press gently to adhere the wrapper to the filling, and press the mixture slightly to flatten the top.
Repeat the process with the remaining filling and wonton wrappers.
Prepare a steamer basket by lining it with parchment paper or cabbage leaves to prevent sticking.
Arrange the shumai in the steamer, leaving some space between them for expansion.
Fill a pot with water just below the steamer basket and bring to a boil over medium-high heat.
Once steaming, place the basket on top of the pot, cover, and steam the shumai for about 8-10 minutes or until the shrimp is cooked through.
In a small bowl, mix rice vinegar with red chili oil (if using) for a dipping sauce.
Serve the shumai hot with the prepared dipping sauce.
Nutrition Facts
Calories |
1699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.4 g | 92% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 13.0 g | ||
| Cholesterol | 555 mg | 185% | |
| Sodium | 3885 mg | 169% | |
| Total Carbohydrate | 146.3 g | 53% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 5.5 g | ||
| Protein | 113.9 g | 228% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 374 mg | 29% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1212 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
