WEEKDAYS 1e|12c|p

Shrimp Shumai with Soy Ginger Dipping Sauce

Carla Hall
30 to 45 min
Part 1 of 3

These Asian shrimp dumplings are so good, you'll be asking for dim sum more!

  • Ingredients
  • step-by-step directions
Shrimp Shumai with Soy Ginger Dipping Sauce
  • 1 pound shrimp (cleaned, tails removed, roughly chopped, divided)
  • 2 egg whites
  • 2 " piece ginger (grated, divided)
  • 3 scallions (sliced, divided)
  • 2 tablespoons cilantro (chopped)
  • 1/4 cup water chestnuts in water (chopped)
  • 2 tablespoons vegetable oil
  • 1/4 cup + 2 teaspoons low sodium soy sauce
  • 2 tablespoons water
  • 2 tablespoons rice wine vinegar
  • 1/4 teaspoon red chili flakes
  • 2 teaspoons sugar
  • juice of half a lime
  • 1/2 teaspoon sesame oil
  • 24 round dumpling wrappers
  • In the bowl of a food processor, add half the chopped shrimp, egg white, half the ginger, 1 chopped scallion, 2 tsp soy sauce, salt and freshly ground black pepper. Puree until smooth.
  • In a large bowl, add the shrimp mousse, fold in remaining chopped shrimp, 1 chopped scallion, cilantro and chopped water chestnuts. Season with soy and salt to taste.
  • To form shumai, lay a wonton wrapper on the counter (cover the remaining wrappers with a damp towel to keep from drying out). Place a bit of the filling in the center of the wrapper. Carefully press the wonton skin around the filling, pinching with your fingers to create a cup. Use a bit of water to smooth the top of the shumai as needed. Repeat with remaining wrappers.
  • At this point, the shumai may be frozen if desired.
  • In a nonstick pan, add a bit of oil and sear the bottom of the shumai. When all shumai are seared, add enough water to cover the bottom of the pan. Bring the liquid to a simmer, cover and allow to steam until cooked through, about 8 minutes. The water should evaporate and the bottom of the pan with re-crisp the dumpling.
  • To make the dipping sauce, combine 1/4 cup low sodium soy sauce, water, rice wine vinegar, chili flakes, sesame oil, sugar, lime juice and remaining ginger and scallions.

    - Make ahead and freeze!
    - Fold the dumpling wrapper into a half moon for an easy dumpling shake.
rate this recipe

Latest Recipes