Soy-Free Shrimp Shumai
Elevate your dim sum experience with this delectable Soy-Free Shrimp Shumai recipe, a delightful twist on the classic Asian appetizer! Packed with a vibrant blend of shrimp, ground pork, crunchy water chestnuts, and aromatic ginger and garlic, these delicate dumplings offer a perfect balance of flavors and textures—all without any soy. The addition of sesame oil provides a subtle nuttiness, while the carrot garnish adds a pop of color and flair to each bite-sized shumai. Wrapped in tender wonton wrappers and steamed to perfection, this easy-to-follow recipe requires just 30 minutes of prep and results in 24 irresistible dumplings. Serve hot with your favorite soy-free dipping sauces for a crowd-pleasing dish that's perfect for sharing or savoring on your own.
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Recipe Information
Ingredients
- 400 grams Shrimp, peeled and deveined
- 200 grams Ground pork
- 50 grams Water chestnuts, finely chopped
- 2 stalks Green onions, finely chopped
- 1 teaspoon Ginger, grated
- 2 cloves Garlic, minced
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
- 1 teaspoon Sesame oil
- 1 large Egg, lightly beaten
- 24 pieces Round shumai or wonton wrappers
- 0.5 unit Carrot, cut into small squares for garnish
Instructions
Start by finely chopping the shrimp into a coarse paste-like consistency. This will help the filling to have a smoother texture. Set aside.
In a large mixing bowl, combine the chopped shrimp, ground pork, finely chopped water chestnuts, and green onions.
Add the grated ginger, minced garlic, salt, white pepper, sesame oil, and beaten egg to the bowl. Mix thoroughly until the ingredients are evenly distributed and form a cohesive mixture.
Place a shumai or wonton wrapper in the palm of your hand and spoon approximately 1 tablespoon of filling into the center of the wrapper.
Gently bring the edges of the wrapper up around the filling, leaving the top exposed, and form into a round shape. Squeeze lightly to secure and ensure the dumpling can stand upright.
Press a small square of carrot on top of each filled dumpling as garnish.
Repeat the process with the remaining filling and wrappers, forming about 24 dumplings.
Prepare a steamer by bringing water to a boil over high heat. Line the steamer basket with parchment paper or cabbage leaves to prevent sticking.
Place the shumai into the steamer basket with enough space between them to expand slightly as they cook.
Steam the shumai over boiling water for 10-12 minutes, or until the filling is firm and opaque.
Carefully remove the shumai from the steamer and serve hot with your choice of dipping sauces, ensuring they are soy-free if needed.
Nutrition Facts
Calories |
1752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.3 g | 86% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 1147 mg | 382% | |
| Sodium | 2412 mg | 105% | |
| Total Carbohydrate | 119.4 g | 43% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 8.7 g | ||
| Protein | 167.9 g | 336% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 345 mg | 27% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1813 mg | 39% | |
*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.
