Steamed Shrimp Shu Mai

9 INGREDIENTS • 5 STEPS • 55MINS

Steamed Shrimp Shu Mai

Dim sum is one of my favorite things about Chinese cuisine. I live for steamed shrimp shu mai, so I decided to make my own right at home without having to call for takeout!

Love This Recipe?

Dim sum is one of my favorite things about Chinese cuisine. I live for steamed shrimp shu mai, so I decided to make my own right at home without having to call for takeout!

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

55MINS

Total Time

Ingredients

Servings

12

us / metric

1 lb

Large Shrimp, peeled, deveined

tails removed

1 1/2 Tbsp

Fresh Ginger, peeled, cut

1 bunch

Scallion, sliced

2 scallions per 12 servings

2 tsp

Soy Sauce

2 tsp

Sesame Oil

2

Eggs, separated

whites only

1 1/3 Tbsp

Corn Starch

24

Wonton Wrappers

to taste

Soy Sauce

for dipping

Nutrition Per Serving

VIEW ALL

Calories

256

Fat

3.2 g

Protein

16.9 g

Carbs

38.6 g

Love This Recipe?

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

Author's Notes

Yields 24.

Cooking Instructions

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step 1

In a food processor, combine the Large Shrimp (1 lb), Fresh Ginger (1 1/2 Tbsp), Scallion (1 bunch), Soy Sauce (2 tsp), Sesame Oil (2 tsp), Eggs (2), and Corn Starch (1 1/3 Tbsp). Puree them all together until it is a smooth, thick filling.

step 1 In a food processor, combine the Large Shrimp (1 lb), Fresh Ginger (1 1/2 Tbsp), Scallion (1 bunch), Soy Sauce (2 tsp), Sesame Oil (2 tsp), Eggs (2), and Corn Starch (1 1/3 Tbsp). Puree them all together until it is a smooth, thick filling.

step 2

Dollop 2 teaspoons of that filling into the center of each of the Wonton Wrappers (24), then bring up the sides and pleat them to look like a little drawstring purse. The filling should peek out a little. Place under a clean, wet cotton towel to keep the wrappers from drying out.

step 2 Dollop 2 teaspoons of that filling into the center of each of the Wonton Wrappers (24), then bring up the sides and pleat them to look like a little drawstring purse. The filling should peek out a little. Place under a clean, wet cotton towel to keep the wrappers from drying out.

step 3

Find a deep skillet or wok that fits a 2-tiered bamboo steamer and fill it about halfway with water, making sure the steamer doesn't touch the water. Bring it to a simmer over medium-high heat, but don't let it come to boil.

step 4

Line each tier of the bamboo steamer with parchment paper, then fill each tier with 12 of the shu mai. Close the steamer and place it over the simmering water. Let the shu mai steam for about 8 minutes, until the filling is opaque and cooked through.

step 4 Line each tier of the bamboo steamer with parchment paper, then fill each tier with 12 of the shu mai. Close the steamer and place it over the simmering water. Let the shu mai steam for about 8 minutes, until the filling is opaque and cooked through.

step 5

Serve immediately with Soy Sauce (to taste). Enjoy!

step 5 Serve immediately with Soy Sauce (to taste). Enjoy!

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