Shrimp Shumai | Diethood


Shrimp shumai is a simple dim sum recipe produced from garlicky seasoned shrimp wrapped up inside a young steamed dumpling with recent herbs and ginger. This do-it-yourself recipe is tremendous fast to make and even higher than takeout!

There’s nothing higher than making a favourite restaurant dish at dwelling, for much less. I additionally love my do-it-yourself Common Tso’s rooster and this flavor-packed shrimp lo mein.

An overhead view shows shrimp shumai arranged on top of lettuce leaves inside the bamboo steamer, with a pair of chopsticks resting on the edge of the basket.

 

If, like me, you’re completely hooked on dim sum, I’m certain you could relate: There are simply TOO MANY scrumptious dumpling dishes on the market, and never practically sufficient money and time. After I began remaking a few of my household’s go-to takeout dishes at dwelling, I knew dumplings could be excessive on the record. Shrimp shumai is my all-time favourite, so right here we’re.

This do-it-yourself recipe turned out even higher than I might have anticipated. These are little pockets of juicy goodness crammed with ginger and garlic shrimp, vivid herbs, and umami-packed seasonings. It was the proper excuse to crack out my new steamer basket!

Why I Love This Shrimp Shumai Recipe

  • Genuine taste. All it takes is a couple of seasonings, some juicy shrimp, and a handful of recent herbs to make an genuine shumai filling. These dumplings are recent, savory, and even higher than your favourite takeout.
  • Selfmade. There’s one thing therapeutic about folding the wrappers across the filling, and it doesn’t take lengthy in any respect. The shrimp filling comes collectively lightning-quick within the blender or meals processor. I exploit store-bought dumpling wrappers, however if you happen to’re feeling bold, you may all the time make your personal wrapper dough.
  • Simple to cook dinner. I’ve been searching for the proper event to make use of my bamboo steamer. Shrimp shumai delivered! And if you happen to don’t personal a steamer basket, don’t fear. With little or no McGyver-ing, you may make a makeshift steamer in minutes. Nothing ought to maintain you again from a plate of tasty dim sum!
Shumai served on a plate with a bowl of soy sauce on the side.

What Is Dim Sum?

Shrimp shumai, additionally referred to as siu mai, is a kind of dumpling that’s half of a bigger household of Cantonese dishes referred to as dim sum. In line with Wikipedia, there are at the very least 2,000 varieties of dim sum throughout China (wowzers!!), the place it’s often eaten for breakfast or brunch. 

So, yeah, dim sum has vary. You’ll discover completely different sorts of steamed buns (like cha siu bao), dumplings, noodle rolls, and extra, crammed with seafood, beef, rooster, pork, and veggies. Principally, all types of scrumptious fillings are wrapped in dough after which steamed, deep-fried, or pan-fried. I’m craving it once more already!

Ingredients for shrimp shumai with text labels overlaying each ingredient.

Recipe Elements

Right here’s a brief rundown of what you’ll must make shrimp shumai. Take a look at the recipe card under the submit for a printable record of the elements with quantities.

  • Shrimp – Peeled and deveined. You need to use recent or frozen shrimp. If you happen to’re utilizing frozen, be sure to thaw them fully earlier than you make the filling.
  • Herbs – Contemporary chopped cilantro, scallions, and garlic. Separate the white scallion slices from the inexperienced ones.
  • Soy Sauce – You’ll be able to substitute soy sauce with tamari or coconut aminos if wanted.
  • Rice Wine Vinegar – You too can use white wine vinegar or distilled white vinegar.
  • Sesame Oil – There’s actually no substitute for sesame oil because the taste is so distinct. Do your greatest to get your fingers on some. I exploit toasted, however common sesame oil works, too.
  • Ginger – Floor ginger works nice since we’ll be mixing it up anyway. You too can substitute 1 tablespoon of grated recent ginger for each ¼ teaspoon of floor.
  • Lime – I’m a stickler for freshly squeezed lime juice, however since there’s such a small quantity on this recipe, you need to use bottled lime juice if you happen to don’t have recent limes.
  • Dumpling Wrappers – Use massive or small spherical dumpling skins (you’ll want extra if you happen to’re utilizing the smaller ones). I decide up dumpling wrappers from my native Asian grocery store, however you may also discover them within the worldwide meals aisle.
  • Lettuce Leaves – For lining the steamer basket. Iceberg lettuce works effectively right here.

Learn how to Make Shrimp Shumai

Selfmade dim sum is a little bit of a revelation. By no means in one million years did I believe it was THIS straightforward to make scrumptious steamed dumplings! There’s a teensy little bit of method concerned in filling and folding the dumpling wrappers, however you’ll get the cling of it rapidly. Listed here are the steps:

  1. Make the filling. First, mix chopped shrimp with the filling elements to make a paste. Subsequent, mix the paste with finely chopped shrimp and scallion greens.
  2. Assemble the shrimp shumai. Place a spoonful of shrimp filling within the middle of every dumpling wrapper. To fold your shrimp shumai, moist the sides of the wrapper and fold them across the filling, urgent the sides in opposition to one another in order that they stick. Repeat with the remainder of the shumai.
  3. Steam. Get a pot of water boiling beneath your basket steamer and line the basket with lettuce leaves. Working in batches, steam the shrimp shumai for 4-6 minutes till the shrimp inside is cooked by and pink.
Basket with dumplings.

What Can I Use As an alternative of a Bamboo Steamer?

If you happen to don’t have a bamboo steamer basket, you may nonetheless cook dinner scrumptious dim sum. Earlier than I owned a steamer, I typically borrowed the trivet from my Prompt Pot! In any other case, a spherical wire rack additionally works. Right here’s my trick for steaming shrimp shumai with out a steamer basket:

  1. Select a lidded pot vast sufficient to suit your trivet or wire rack. You’ll additionally want a heat-safe dinner plate that matches over the rack. Fill the pot with about ½” of water. 
  2. Place your trivet/steamer rack into the pot. It must be above the water. Place the plate over the steamer rack and convey the pot to a boil. 
  3. Fastidiously add your dumplings to the plate. Place a lid over the pot, and steam! 

No trivet? An alternative choice is to crumple 3 items of aluminum foil into golf ball-sized balls (they need to be massive sufficient to raise the plate contained in the pot). Crush the foil balls with the plate, boil the water, and steam your dumplings as directed.

Learn how to Preserve Shumai From Falling Aside

It’s the worst-case state of affairs, however generally, do-it-yourself shumai falls aside. There are a few the reason why it occurs. The primary one is overstuffing the wrappers. Watch out to not get carried away with the filling.

Secondly, be sure to moist the sides of the wrappers earlier than folding, because the moisture helps seal the dumplings shut. Simply don’t moist them TOO a lot, as soggy wrappers are additionally more likely to tear. A light-weight brush with a moist fingertip is often sufficient, and bear in mind to pinch firmly.

Chopsticks holding up shrimp shumai.

Regularly Requested Questions

Learn how to inform if shumai is cooked?

The precise cooking time will depend on the dimensions of your dumplings, so one of the simplest ways to inform in case your shumai is cooked is to go by eye. They’re accomplished when the dumpling wrapper turns translucent and the shrimp inside is vivid pink. 

What does shumai style like?

Shrimp shumai are savory, juicy, and slightly chewy. You get a touch of seafood from the shrimp, some freshness from the herbs, and umami from the soy sauce. There’s additionally toastiness from the sesame oil, and the lime juice brightens every little thing up properly. So scrumptious!

How do you eat shumai?

Historically, you’d eat shumai with chopsticks. However if you happen to’re nonetheless getting the swing of utilizing chopsticks, go forward and use a fork, or your fingers! These shrimp dumplings make great finger meals. See under for simple serving concepts.

Serving Strategies

I like to serve my dim sum as an appetizer with soy sauce or chili oil for dunking. Shrimp shumai goes nice with a kani salad (one other seafood favourite!) or spring rolls earlier than we tuck into rooster and broccoli or rooster fried rice as a foremost.

I additionally love a Chinese language-inspired surf-and-turf second with shrimp shumai paired with kung pao beef. For a lighter meal or lunch, attempt these do-it-yourself maki rolls or cucumber sushi rolls, or a bowl of warming scorching rice soup

A bite is missing from a shrimp dumpling to expose the filling. More shrimp shumai are arranged on the plate.

Storing and Reheating Leftovers

  • Refrigerate. Retailer any leftover shrimp shumai in an hermetic container within the fridge for as much as 3 days.
  • Reheat. You’ll be able to reheat shrimp shumai within the microwave. Add a couple of spoonfuls of water to the dumplings and canopy earlier than heating, this manner they’ll keep moist.

Can I Freeze Shrimp Shumai?

Sure! I’ve discovered that one of the simplest ways to freeze shumai is to flash-freeze the uncooked shumai on a baking sheet. Afterward, seal them in an hermetic container and freeze them for 2-3 months. You’ll be able to steam the dumplings straight from frozen, including a couple of further minutes to the cooking time.

If you happen to’re freezing cooked shumai, freeze them hermetic and reheat them from frozen within the microwave (see above).

Extra Shrimp Recipes

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  • Make the filling. Finely chop the shrimp and place half of it in a meals processor with the cilantro, the whites of the scallions, the garlic, soy sauce, rice wine vinegar, toasted sesame oil, ginger, and lime juice. Pulse till the combination turns into a paste. Switch the shrimp paste to a mixing bowl and fold within the remaining chopped shrimp and the greens of the scallions.

  • Prep. Fill a pot with a couple of inches of water and set a steamer basket over it. Carry the water to a boil over medium-high warmth when you assemble the shumai.

  • Assemble the shrimp shumai. Organize a number of dumpling wrappers flat on a clear work floor and have a bowl of heat water close by. Place about 1 tablespoon of the shrimp filling within the middle of every wrapper. Dip your fingers within the heat water and moist the sides of the wrapper. Fold the sides of the wrapper across the filling, urgent the moist edges gently towards one another in order that they stick. Repeat with the remaining wrappers and filling.

  • Steam. Line the basket of the steamer with lettuce leaves and prepare the dumplings within the basket. Cowl and steam for 4-6 minutes (6 minutes for bigger dumplings) or till the shrimp turns pink. Don’t crowd the steamer basket. Steam in batches if wanted.

  • Serve. Switch the dumplings to a serving plate and serve with a facet of soy sauce or chili oil.

Serving: 1dumpling | Energy: 25kcal | Carbohydrates: 5g | Protein: 1g | Fats: 0.3g | Saturated Fats: 0.04g | Polyunsaturated Fats: 0.1g | Monounsaturated Fats: 0.1g | Ldl cholesterol: 1mg | Sodium: 64mg | Potassium: 17mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.3mg

Dietary data is an estimate and supplied as courtesy. Values could fluctuate in response to the elements and instruments used. Please use your most popular dietary calculator for extra detailed data.

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