Shrimp Shumai

Shrimp shumai is a tasty and EASY staple dim sum recipe made with ginger and garlic shrimp, water chestnuts, and a soy sauce mixture, served as dumplings!

Course Appetizer

Cuisine Chinese

Keyword shrimp shumai, shumai, shumai recipe, shumai shrimp

Prep Time 30

Cook Time 8

Total Time 38

Servings pieces, approx

Calories 37kcal

Author Isabel Laessig

Ingredients

1 teaspoon ginger grated/finely chopped
1 teaspoon garlic grated/finely chopped (1 clove)
8 oz shrimp peeled, deveined raw
¼ cup water chestnuts (from can)
1 egg white
1 teaspoon soy sauce
½ teaspoon sesame oil
½ teaspoon rice wine vinegar
20 gyoza dumpling wrappers (round dumpling wrappers)

Instructions

Finely chop or grate the garlic and ginger.
Put them in the food processor along with the peeled shrimp and pulse so the shrimp are well broken up.
Add the water chestnuts and pulse to chop.
Add the egg white, soy sauce, sesame oil and rice wine vinegar and pulse to combine.
Set out dumpling/gyoza wrappers on a dry surface and put a tablespoon of the filling in the middle of each.
Dampen your finger and moisten the edge of one of the dumpling wrappers. Pinch together the wrapper in small folds, working your way round so the middle of the filling is still showing. Repeat with the rest of the dumplings.
Brush a steamer with oil or line it with a liner or parchment with holes cut into it. Place dumplings in steamer with a little space between them. If you can't fit all at once, cook in batches.
Set steamer over a pot of water and steam the dumplings for around 6-8 minutes until the shrimp filling is cooked.
Serve immediately, with your preferred dipping sauce or soy on the side.

Notes

RECIPE NOTES:

You can find ready-made dumpling wrappers in most Asian stores, if not your local supermarket.
To substitute the rice wine vinegar, try apple cider vinegar, or white or red wine vinegar.
Shrimp shumai are often served with a little tobiko (flying fish roe) on top for decoration, but you can also add finely chopped chives.

Nutrition