Shrimp shumai is a simple dim sum recipe constructed from garlicky seasoned shrimp wrapped up inside a young steamed dumpling with contemporary herbs and ginger. This selfmade 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 selfmade Common Tso’s rooster and this flavor-packed shrimp lo mein.
If, like me, you’re completely hooked on dim sum, I’m positive you can relate: There are simply TOO MANY scrumptious dumpling dishes on the market, and never practically sufficient money and time. Once I began remaking a few of my household’s go-to takeout dishes at dwelling, I knew dumplings can be excessive on the checklist. Shrimp shumai is my all-time favourite, so right here we’re.
This selfmade recipe turned out even higher than I may have anticipated. These are little pockets of juicy goodness full of ginger and garlic shrimp, shiny 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 number of seasonings, some juicy shrimp, and a handful of contemporary herbs to make an genuine shumai filling. These dumplings are contemporary, savory, and even higher than your favourite takeout.
- Do-it-yourself. 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 in case you’re feeling formidable, you may all the time make your individual wrapper dough.
- Straightforward to cook dinner. I’ve been searching for the proper event to make use of my bamboo steamer. Shrimp shumai delivered! And in case you 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!
What Is Dim Sum?
Shrimp shumai, additionally known as siu mai, is a kind of dumpling that’s half of a bigger household of Cantonese dishes known as dim sum. In keeping with Wikipedia, there are at the least 2,000 kinds 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, full of seafood, beef, rooster, pork, and veggies. Mainly, all kinds of scrumptious fillings are wrapped in dough after which steamed, deep-fried, or pan-fried. I’m craving it once more already!
Recipe Substances
Right here’s a brief rundown of what you’ll must make shrimp shumai. Take a look at the recipe card beneath the put up for a printable checklist of the substances with quantities.
- Shrimp – Peeled and deveined. You need to use contemporary or frozen shrimp. When you’re utilizing frozen, be certain that to thaw them utterly earlier than you make the filling.
- Herbs – Recent 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 – It’s also possible to use white wine vinegar or distilled white vinegar.
- Sesame Oil – There’s actually no substitute for sesame oil for the reason that taste is so distinct. Do your greatest to get your palms on some. I exploit toasted, however common sesame oil works, too.
- Ginger – Floor ginger works nice since we’ll be mixing it up anyway. It’s also possible to substitute 1 tablespoon of grated contemporary 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 in case you don’t have contemporary limes.
- Dumpling Wrappers – Use giant or small spherical dumpling skins (you’ll want extra in case you’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 nicely right here.
Make Shrimp Shumai
Do-it-yourself dim sum is a little bit of a revelation. By no means in 1,000,000 years did I feel it was THIS simple to make scrumptious steamed dumplings! There’s a teensy little bit of approach concerned in filling and folding the dumpling wrappers, however you’ll get the cling of it rapidly. Listed below are the steps:
- Make the filling. First, mix chopped shrimp with the filling substances to make a paste. Subsequent, mix the paste with finely chopped shrimp and scallion greens.
- 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.
- 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 via and pink.
What Can I Use As a substitute of a Bamboo Steamer?
When you don’t have a bamboo steamer basket, you may nonetheless cook dinner scrumptious dim sum. Earlier than I owned a steamer, I usually borrowed the trivet from my Immediate Pot! In any other case, a spherical wire rack additionally works. Right here’s my trick for steaming shrimp shumai with no steamer basket:
- Select a lidded pot large 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.
- Place your trivet/steamer rack into the pot. It ought to be above the water. Place the plate over the steamer rack and produce the pot to a boil.
- Rigorously 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 giant 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.
Maintain Shumai From Falling Aside
It’s the worst-case situation, however generally, selfmade shumai falls aside. There are a few the explanation why it occurs. The primary one is overstuffing the wrappers. Watch out to not get carried away with the filling.
Secondly, be certain that 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 lightweight brush with a moist fingertip is often sufficient, and keep in mind to pinch firmly.
Ceaselessly Requested Questions
The precise cooking time is determined by 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 performed when the dumpling wrapper turns translucent and the shrimp inside is shiny pink.
Shrimp shumai are savory, juicy, and a bit of 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 part up properly. So scrumptious!
Historically, you’d eat shumai with chopsticks. However in case you’re nonetheless getting the swing of utilizing chopsticks, go forward and use a fork, or your palms! These shrimp dumplings make fantastic finger meals. See beneath for straightforward serving concepts.
Serving Ideas
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 most important.
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 selfmade maki rolls or cucumber sushi rolls, or a bowl of warming scorching rice soup.
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 number of spoonfuls of water to the dumplings and canopy earlier than heating, this fashion 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 number of additional minutes to the cooking time.
When you’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.
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Prep. Fill a pot with a number of inches of water and set a steamer basket over it. Convey the water to a boil over medium-high warmth when you assemble the shumai.
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Assemble the shrimp shumai. Prepare 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.
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Steam. Line the basket of the steamer with lettuce leaves and organize 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.
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Serve. Switch the dumplings to a serving plate and serve with a aspect 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 information is an estimate and supplied as courtesy. Values might range in response to the substances and instruments used. Please use your most popular dietary calculator for extra detailed information.
