The Pioneer Woman Tasty Kitchen
Profile Photo

Steamed Shrimp Shu Mai

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

24
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Dim sum is one of my favorite things about Chinese cuisine. I live for steamed shrimp shu mai, so I decided to make my own right at home without having to call for takeout!

Ingredients

  • 1 pound Jumbo Shrimp, Peeled, Deveined And Tails Removed
  • 1-½ Tablespoon Fresh Ginger, Cut Into Manageable Chunks
  • 2 whole Scallions, Sliced Into Manageable Chunks
  • 2 teaspoons Soy Sauce, Plus More For Dipping
  • 2 teaspoons Sesame Oil
  • 2 whole Egg Whites
  • 4 teaspoons Cornstarch
  • 24 whole Wonton Wrappers

Preparation

Set up a food processor and combine shrimp, ginger, scallions, soy sauce, sesame oil, egg whites and corn starch in its bowl. Puree until it is a smooth, thick filling. Dollop 2 teaspoons of that filling into the center of a wonton wrapper, then bring up the sides and pleat them to look like a little drawstring purse. The filling should peek out a little. Place is under a clean, wet cotton towel to keep the wrapper from drying out. Repeat this until you have made 24 little shu mai total.

Find a deep skillet or wok that fits your 2-tiered bamboo steamer and fill it about halfway with water, making sure the steamer doesn’t touch the water. Bring it to a simmer over medium to medium high heat, but don’t let it come to boil. Line each tier of the bamboo steamer with either parchment paper, lettuce leaves or cabbage leaves to keep it clean, then fill each tier with 12 of the shu mai. Close the steamer with its lid and place it over the simmering water. Let the shu mai steam for about 8 minutes or so, until the filling is opaque and cooked through. Serve immediately with soy sauce for dipping!

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Sweet Potato Wedges with Avocado and Sour Cream Dip
Profile Photo by Nicolas in Appetizers
A delicious and much healthier alternative to your regular deep-fried wedges,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Plant-Based Cashew “Ricotta Cheese”
Profile Photo by Lauren Cook in Appetizers
This plant-based cashew "ricotta cheese" is an amazing dip for any...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Beet Bruschetta with Balsamic Reduction
Profile Photo by Natalie Wiser-Orozco in Appetizers
Beets electrify classic Italian bruschetta, bringing not only glorious color but...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Vegan Coconut Bliss Balls
Profile Photo by Sindhu Suryadevara in Appetizers
Guilt-free healthy snack in less than 20 minutes. Less time in...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Ham and Swiss Sliders
Profile Photo by Beth Pierce in Appetizers
These Ham and Swiss Sliders are party perfect, easy to prepare...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy