Shrimp shumai is a straightforward dim sum recipe constituted of garlicky seasoned shrimp wrapped up inside a young steamed dumpling with recent herbs and ginger. This do-it-yourself 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 do-it-yourself Normal Tso’s hen and this flavor-packed shrimp lo mein.
If, like me, you’re completely hooked on dim sum, I’m certain that you would be able to relate: There are simply TOO MANY scrumptious dumpling dishes on the market, and never almost sufficient money and time. Once I began remaking a few of my household’s go-to takeout dishes at dwelling, I knew dumplings could be excessive on the record. Shrimp shumai is my all-time favourite, so right here we’re.
This do-it-yourself recipe turned out even higher than I might have anticipated. These are little pockets of juicy goodness full of ginger and garlic shrimp, vibrant 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 couple of seasonings, some juicy shrimp, and a handful of recent herbs to make an genuine shumai filling. These dumplings are recent, savory, and even higher than your favourite takeout.
- Selfmade. 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 take advantage of store-bought dumpling wrappers, however if you happen to’re feeling bold, you may all the time make your personal wrapper dough.
- Straightforward to cook dinner. I’ve been on the lookout for the proper event to make use of my bamboo steamer. Shrimp shumai delivered! And if you happen to don’t personal a steamer basket, don’t fear. With little or no McGyver-ing, you can also 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 sort of dumpling that’s half of a bigger household of Cantonese dishes known as dim sum. In response to Wikipedia, there are no less than 2,000 varieties 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 totally different sorts of steamed buns (like cha siu bao), dumplings, noodle rolls, and extra, full of seafood, beef, hen, 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 have to make shrimp shumai. Take a look at the recipe card beneath the publish for a printable record of the elements with quantities.
- Shrimp – Peeled and deveined. You need to use recent or frozen shrimp. Should you’re utilizing frozen, be certain to thaw them utterly earlier than you make the filling.
- Herbs – Contemporary 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 – You may as well use white wine vinegar or distilled white vinegar.
- Sesame Oil – There’s actually no substitute for sesame oil because the taste is so distinct. Do your finest to get your fingers on some. I take advantage of toasted, however common sesame oil works, too.
- Ginger – Floor ginger works nice since we’ll be mixing it up anyway. You may as well substitute 1 tablespoon of grated recent 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 if you happen to don’t have recent limes.
- Dumpling Wrappers – Use giant or small spherical dumpling skins (you’ll want extra if you happen to’re utilizing the smaller ones). I choose 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.
Tips on how to Make Shrimp Shumai
Selfmade dim sum is a little bit of a revelation. By no means in 1,000,000 years did I feel it was THIS straightforward to make scrumptious steamed dumplings! There’s a teensy little bit of method concerned in filling and folding the dumpling wrappers, however you’ll get the dangle of it shortly. Listed here are the steps:
- Make the filling. First, mix chopped shrimp with the filling elements 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 perimeters of the wrapper and fold them across the filling, urgent the perimeters 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?
Should 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 On the spot Pot! In any other case, a spherical wire rack additionally works. Right here’s my trick for steaming shrimp shumai with out a steamer basket:
- Select a lidded pot extensive 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 needs to be above the water. Place the plate over the steamer rack and produce the pot to a boil.
- Fastidiously 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.
Tips on how to Preserve Shumai From Falling Aside
It’s the worst-case situation, however generally, do-it-yourself shumai falls aside. There are a few the reason why it occurs. The primary one is overstuffing the wrappers. Watch out to not get carried away with the filling.
Secondly, be certain to moist the perimeters 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 prone to tear. A light-weight brush with a moist fingertip is often sufficient, and keep in mind to pinch firmly.
Ceaselessly Requested Questions
The precise cooking time relies on the scale of your dumplings, so the easiest way to inform in case your shumai is cooked is to go by eye. They’re completed when the dumpling wrapper turns translucent and the shrimp inside is vibrant pink.
Shrimp shumai are savory, juicy, and somewhat 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 if you happen to’re nonetheless getting the swing of utilizing chopsticks, go forward and use a fork, or your fingers! These shrimp dumplings make great finger meals. See beneath for straightforward serving concepts.
Serving Strategies
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 hen and broccoli or hen fried rice as a major.
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, strive these do-it-yourself 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 couple 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 the easiest way 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 couple of further minutes to the cooking time.
Should you’re freezing cooked shumai, freeze them hermetic and reheat them from frozen within the microwave (see above).
Extra Shrimp Recipes
Pin this now to seek out it later
-
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.
-
Prep. Fill a pot with a couple of inches of water and set a steamer basket over it. Convey the water to a boil over medium-high warmth whilst you assemble the shumai.
-
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 perimeters of the wrapper. Fold the perimeters 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.
-
Steam. Line the basket of the steamer with lettuce leaves and prepare 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.
-
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 accordance with the elements and instruments used. Please use your most popular dietary calculator for extra detailed information.
