Best Shrimp Shau Mai Recipes

Shrimp Shau Mai (Dim Sum Dumpling) image

Provided by MarraMamba

Categories Asian

Time 38m

Yield 24 dumplings, 4 serving(s)

Number Of Ingredients 12

1/2 lb shrimp, raw and peeled
1/2 tablespoon cooking wine
1/2 tablespoon sesame oil
1 teaspoon cornstarch
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped water chestnut
3 tablespoons coriander
2 tablespoons ground pork fat (or solid vegetable oil) or 2 tablespoons lard (or solid vegetable oil)
24 medium shrimp (raw, peeled,whole with tail)
48 wonton skins

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.

Shrimp Shau Mai image

Provided by Martha Stewart

Yield Makes about 20

Number Of Ingredients 12

1/3 cup chopped canned water chestnuts
1/4 cup chopped scallions
1/2 pound shelled and deveined shrimp, chopped
2 teaspoons toasted sesame oil
2 tablespoons peanut oil
1 tablespoon sherry wine
2 teaspoons cornstarch
1 to 2 teaspoons sugar, optional
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 package wonton wrappers
Shau Mai Dipping Sauce

Steps:

In a large bowl, mix together water chestnuts, scallions, shrimp, sesame oil, peanut oil, sherry wine, cornstarch, sugar, if desired, salt, and pepper.
Using a knife, trim the edges of each wonton wrapper to form a round. Place 1 tablespoon filling in the center of each wrapper; moisten edges with water. Cup your hand around wrapper, gathering folds up and around the filling. Press gathered folds lightly around filling to adhere.
Fill a large skillet or wok with 2 cups water; bring to a boil. Set a bamboo steamer into skillet and line with a damp piece of cheesecloth or a piece of parchment paper. Place shau mai in steamer about 1-inch apart. Cover and cook until filling is cooked through, 6 to 8 minutes. Serve immediately with dipping sauce.