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!
Servings 20 pieces, approx
- 1 tsp ginger grated/finely chopped
- 1 tsp garlic grated/finely chopped (1 clove)
- 8 oz shrimp peeled, deveined raw
- 1/4 cup water chestnuts (from can)
- 1 egg white
- 1 tsp soy sauce
- 1/2 tsp sesame oil
- 1/2 tsp rice wine vinegar
- 20 gyoza dumpling wrappers (round dumpling wrappers)
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.
- 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.
Calories: 37kcal | Carbohydrates: 5g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 151mg | Potassium: 21mg | Fiber: 1g | Sugar: 1g | Vitamin C: 0.5mg | Calcium: 20mg | Iron: 0.5mg