SHRIMP AND GINGER SIU MAI DUMPLINGS
Provided by Tyler Florence
Categories appetizer
Time 1h10m
Yield 36 dumplings
Number Of Ingredients 16
Steps:
- Special equipment: wok, bamboo steamer
- To make the shrimp filling: Pulse all the ingredients in a food processor until partly smooth but not completely pureed. It should have a little texture. Season with salt and pepper.
- To assemble dumplings: Hold a wonton wrapper in your hand. Dip a spoon in cold water and then drop 1 tablespoon of the filling onto the center of a wrapper (dipping the spoon in cold water first will make the filling come off easier). Gather the edges of the wrapper up around the filling and squeeze the sides slightly with your fingers. The sides will naturally pleat, leaving the filling slightly exposed. Tap the dumpling on the table so the bottom is flat and it stands upright. Repeat with the remaining wrappers and filling. (You can freeze the leftover filling for 2 or 3 weeks.)
- Lightly oil the bottom of a 10-inch bamboo steamer and line it with the whole cabbage leaves. Stand the dumplings in the steamer in a single layer and don't let them touch. You should be able to get 12 siu mai in the steamer at a time. Bring 1 to 2 inches of water to a boil in a pot. Set the bamboo steamer over the pot, then cover it with the bamboo lid. Steam for 10 to 12 minutes or until the filling feels firm and is cooked through. Serve in the steamer basket and garnish with micro arugula and soy sauce.
SHRIMP AND CILANTRO SHU MAI
Provided by Mark Bittman
Categories quick, appetizer
Time 30m
Yield 10 to 12 dumplings
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 60, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 2 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 0 grams, Sodium 800 milligrams, Sugar 0 grams, TransFat 0 grams
SHRIMP, SCALLOP AND PORK SHUMAI
Provided by Tyler Florence
Categories appetizer
Time 10m
Yield about 40 shumai
Number Of Ingredients 18
Steps:
- To make the filling: Combine the shrimp, scallops, pork, ginger, cilantro, shallots, vinegar, sesame oil and egg whites in a food processor. Season with salt and pepper, add the corn starch and lemon juice and pulse to combine-- I like my fillings to have a little texture. (Alternatively chop the shrimp and scallops finely then add the pork, ginger, cilantro and vinegar and chop together. Transfer the mixture to a bowl and rapidly mix in the vinegar, sesame oil, egg whites, seasoning, corn starch and lemon juice.)
- To make the shumai: Hold a wonton wrapper in your hand. Spoon 1 tablespoon of the filling into the center of the wrapper (rinse the spoon in cold water so the filling doesn't stick). Gather the edges of the wrapper up around the filling and squeeze the sides together with your fingers forming a little pleated cup. (The sides will naturally pleat, leaving the filling slightly exposed.) Tap the dumpling on the table so the bottom is flat and it stands upright then set aside on a baking sheet. Repeat with the remaining wrappers and filling. Top each shumai with a pea. (You can freeze any leftover filling.)
- Lightly oil the bottom of a bamboo steamer then line it with the cabbage leaves. Stand the dumplings in the steamer in a single layer taking care that they don't touch one another. (A 10-inch steamer will accommodate 12 shumai). Bring about 2 inches of water to a boil in a wok. Set the bamboo steamer in the wok, cover it with the bamboo lid and steam until the shumai feel firm, 10 to 12 minutes. Serve the shumai immediately garnished with green onions and accompanied by soy sauce or dipping sauces of your choice.
Nutrition Facts : Calories 63, Fat 2 grams, SaturatedFat 1 grams, Cholesterol 15 milligrams, Sodium 84 milligrams, Carbohydrate 7 grams, Protein 4 grams
SHRIMP SIU MAI (DUMPLINGS)
Provided by Giada De Laurentiis
Time 35m
Yield 16 dumplings
Number Of Ingredients 16
Steps:
- Dumplings: In a medium bowl, whisk together the egg white, sesame oil and arrowroot until frothy. Stir in the bell pepper, carrot, peas, chives, ginger, salt, and shrimp. Put 1/2 of the mixture in a food processor. Blend until the mixture forms a chunky paste. Return the paste to the bowl and combine it with the remaining vegetable mixture. Cut each egg roll wrapper into 4 equal-sized squares. Spoon about 1 tablespoon of the mixture into the center of each piece of dough. Gather the sides of the egg roll wrapper around the filling leaving the top of the filling uncovered. If necessary, use a little water to help secure the wrapper in place. Spray the bottom of a bamboo or stainless steel steamer with vegetable oil cooking spray. Working in batches, stand the dumplings, uncovered filling side up, in the steamer and cover. Steam until the shrimp turn pink and are cooked through, about 6 to 8 minutes.
- Dipping sauce: In a small bowl, whisk together the soy sauce, honey, hot sauce and garlic.
- Arrange the dumplings on a platter and serve the dipping sauce alongside.
SHRIMP SHAU MAI (DIM SUM DUMPLING)
This is yummy, and pretty easy to put together, the wrapping wll be a little wrinkly. It not only has a shrimp filling, but a whole shrimp in it as well. Came from a recipe book i have that is written in half chinese and half english. Updated as per chef flower's comments in directions.
Provided by MarraMamba
Categories Asian
Time 38m
Yield 24 dumplings, 4 serving(s)
Number Of Ingredients 12
Steps:
- Chop shrimp coarsely.
- Combine wine,sesame oil, cornstarch, sugar, salt and pepper.
- Chop coriander and combine with chestnuts and lard/pork fat.
- Mix all together with the chopped shrimp.
- Place a tablespoon of the filling on top of a wonton skin. Place a shrimp on top of the filling (tail up to the sky).
- Wet the edges of the wonton skin, then cover shrimp with another wonton skin letting the tail stick out between the two skins. Wrap around the filling, making sure the edges are sealed (use little more water if edge is to dry. Do this til all are done.
- Place the finished shau mai in a steamer for 8 minutes over high heat, serve alone or with your favorite dipping sauce.
SUI MAI (STEAMED DUMPLINGS)
I like to steam these before a party and then I reheat them in a skillet with a little water and a lid to serve. I like the bottoms a little brown. These freeze beautifully. The number of dumplings you get will depend on how big you make them. I try to have extra wrappers around just in case.
Provided by riffraff
Categories Lunch/Snacks
Time 35m
Yield 30 Dumplings
Number Of Ingredients 12
Steps:
- Chop the shrimp very fine using a knife or the food processor. Just be careful not to grind too too fine.
- Mix together the pork, shrimp, scallions, cilantro, fish sauce, salt, cornstarch, egg,sesame oil, water chestnuts. and ginger (I use my hands).
- Form the mixture into 1-2 inch balls and place on wax papper, parchment or a platter.
- Put one ball in the middle of a wonton wrapper and gather the wrapper around the ball leaving the top open.
- Kind of give it a "waist".
- Steam in a bamboo steamer for about 5 to 6 minutes.
- May be frozen after steamed and cooled.
- To reheat I put them in a large skillet with some water or resteam.
- Some people boil these but I have never had much luck with that.
- I serve with several dipping sauces of varying heat.
Nutrition Facts : Calories 103.6, Fat 5.9, SaturatedFat 2, Cholesterol 35.6, Sodium 351.9, Carbohydrate 5.7, Fiber 0.3, Sugar 0.2, Protein 6.5
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