Shrimp and Cilantro Shu Mai
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup soy sauce
- 1tablespoon rice wine
- 1tablespoon sesame oil
- 1tablespoon minced fresh ginger
- ½pound shrimp, peeled and deveined
- ½ to ¾cup fresh cilantro leaves
- ¼cup roughly chopped scallions, white parts only
- 10 to 12round dumpling skins
- Juice of 1 lime
Nutritional analysis per serving (11 servings)
63 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 6 grams protein; 708 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the soy sauce, rice wine, sesame oil and ginger in a bowl. Put half the shrimp, half the cilantro and all the scallions in a food processor and pulse; add just enough of the soy mixture to create a smooth paste, about 1 to 2 tablespoons. Transfer to a bowl. Roughly chop the remaining shrimp and cilantro, add them to the bowl and stir to combine.
- Step 2
Place a dumpling skin on a work surface, moisten the edges with water, and put 1 teaspoon of the filling in the center. Gather the edges of the wrapper up around the filling, squeezing gently, to pleat the sides; some of the filling should remain exposed. Repeat with the remaining dumpling skins and filling, keeping the dumpling wrappers and dumplings covered with damp towels while you work.
- Step 3
Rig a steamer in a large pot over an inch of water; bring to a boil and reduce to a simmer. Meanwhile, add the lime juice to the remaining soy mixture to make a dipping sauce.
- Step 4
Put as many dumplings in the steamer as you can fit in a single layer and cover the pot. Cook until the exposed filling turns pink and the wrappers are tender, 4 to 6 minutes, then transfer the dumplings to a serving platter. Repeat with the remaining dumplings. Serve with the dipping sauce.
Private Notes
Comments
Use the tried and true Chinese method of avoiding sticking: put a lettuce leaf or two in your steamer and put the dumplings on the lettuce leaves to cook.
Try parchment paper to line the bottom of the steamer. You can even reuse the parchment paper a few times. That's what I do when I don't have lettuce leaves.
These are fantastic! So savory, but bright with the lime. I should have made a triple batch. My only error was buying dumpling skins that were too thin. They stuck to my steamer and tore open when I pulled them off. I oiled the steamer for the last few and that helped.
I made this exactly as written. Not a fan. Also mildly annoyed that the video differs from the recipe itself. If you have ever had shu mai, you can tell that there's just something missing here. It was a lot of work for little reward, in my opinion. Folding the dumplings was fun at least! And can confirm that lettuce is great at keeping them from sticking. I will continue looking for a good dumpling recipe. This one isn't it for me.
ok...this is brilliant, we are making roast duck for Christmas, the paring of shu mai, saki, soy dipping sauce, sticky rice and Bibb lettuce is beyond perfect. thank you not for the inspiration.
OK. This was a dud to me. Too much soy sauce. Cut it in half. I'll try it again when my family forgives me.
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