SHUMAI SHRIMP AND PORK DUMPLINGS
Make this Chinese dim sum Shumai Recipe (Siu Mai, Shaomai, or Siomai). Flavorful Pork Dumplings with crunchy shrimps, bouncy pork & fragrant mushrooms. Great make ahead freezer meals!
Provided by Pressure Cook Recipes
Categories Low-Carb Nut-Free Dairy-Free Weekend Project Egg-Free Intermediate Entertaining Steamer Fridge Peanut-Free Tree Nut-Free Tomato-Free Stove
Time 50m
Yield 10
Number Of Ingredients 16
Steps:
- Re-hydrate the Dried Shiitake Mushroom (1) by soaking it in water for 20-30 minutes. Set aside.
- Pat dry the Tiger Prawns (0.5 pound) paper towels. Place the chopped prawns in a medium mixing bowl. Add in Corn Starch (1 teaspoon) and Salt (1/4 teaspoon).
- Place the Ground Pork (0.5 pound) in a large mixing bowl add in Corn Starch (1 tablespoon), Ground White Pepper (1/2 teaspoon),Granulated Sugar (1/2 teaspoon), Shaoxing Cooking Wine (1 tablespoon), Light Soy Sauce (2 teaspoon), Fish Sauce (1 teaspoon), Sesame Oil (1 teaspoon), and Unsalted Chicken Stock (2 tablespoon).
- Squeeze and mix the seasoned ground pork with your hands, then throw it against the mixing bowl until it resembles a paste-like consistency.
- Wash your hands and do the same with the seasoned shrimps. Put the pastes into the fridge and prepare the remaining ingredients.
- Finely chop the shiitake mushroom.
- Put shrimp and pork paste in the mixing bowl, add the Scallion (3/4 stalk), Fresh Ginger (2 slice) and mushroom. Squeeze and mix the ingredients with your hands until blended. Remember to throw the paste against the mixing bowl!
- Place a Dumpling Wrappers (20) on one hand. Scoop roughly 3/4 to 1 tablespoon of mixed paste on the wonton wrapper with a butter knife or the dull end of a spoon. Then, wrap it into a cylinder shape with an open top.
- Place a parchment liner into the bamboo steamer, then place the Shumai on the liner. Close the bamboo steamer lid.
- Place a steamer rack and pour one cup of water into an electric pressure cooker. Place the bamboo steamer filled with Shumai into the pressure cooker. Close lid and cook at High Pressure for 3 minutes.
- Wait for another 5 minutes and do a Quick Release.
- Remove the bamboo steamer from the pot and enjoy them immediately!
Nutrition Facts : Calories 15 calories, Protein 1.0 g, Fat 0.6 g, Sodium 18.7 mg, SaturatedFat 0.2 g, TransFat 0.0 g, Cholesterol 5.3 mg, Carbohydrate 1.3 g, Fiber 0.1 g, Sugar 0.0 g, UnsaturatedFat 0.3 g
SHUMAI (SHRIMP & PORK DUMPLINGS 燒賣)
Learn how to make Chinese dim sum Shumai (燒賣, Siu Mai, Shaomai, or Siomai). Flavorful Pork Dumplings with crunchy shrimps, bouncy pork & fragrant mushrooms. Great make ahead freezer meals!
Provided by Amy + Jacky
Categories Breakfast/Brunch Dinner Lunch
Time 50m
Number Of Ingredients 17
Steps:
- Season Shrimps: Pat dry the shrimps with paper towels. Place the chopped shrimps in a medium mixing bowl. Add in 1 tsp cornstarch and ¼ tsp salt.
- Season Ground Pork: Place the ground pork in a large mixing bowl. Pour in 1 tbsp cornstarch, ½ tsp ground white pepper, ½ tsp sugar, 1 tbsp Shaoxing wine, 2 tsp regular soy sauce, 1 tsp fish sauce, 1 tsp sesame oil, and 2 tbsp unsalted chicken stock.
- Make Pastes: Squeeze and mix the seasoned ground pork with your hands, then throw it against the mixing bowl until it resembles a paste-like consistency. Wash your hands and do the same with the seasoned shrimps. Put the pastes into the fridge and prepare the remaining ingredients.
- Prepare Ingredients: Finely chop ¾ stalk of green onions and 1 - 2 pieces of re-hydrated shiitake mushrooms. Use a microplane grater to grate the 2 ginger slices.
- Mix Ingredients: Remove the pork and shrimp pastes from the fridge. Pour all the ingredients into the ground pork paste mixing bowl. Squeeze and mix the ingredients with your hands until blended. Remember to throw the paste against the mixing bowl!!
- Wrap Shumai: Place a wonton wrapper on one hand. Scoop roughly ¾ - 1 tbsp mixed paste on the wonton wrapper with a butter knife or the dull end of a spoon. Then, wrap it into a cylinder shape with an open top (see video) Place a parchment liner into the bamboo steamer, then place the Shumai on the liner. Close the bamboo steamer lid.
- Pressure Cook Shumai: Place a steamer rack and pour one cup of water into an electric pressure cooker. Place the bamboo steamer filled with Shumai into the pressure cooker. Close lid and pressure cook at High Pressure for 3 minutes. Wait for another 5 minutes and do a Quick Release. OR Cook Shumai on Stovetop: Steam the Shumai on high heat for 10 - 12 minutes on the stovetop.
- Serve: Remove the bamboo steamer from the pot and enjoy them immediately.
Nutrition Facts : Calories 80 kcal, Carbohydrate 9 g, Protein 5 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 32 mg, Sodium 230 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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
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