Now I know that Asian cuisine is not normally in my wheel house. I have a confession to make though. Even though I truly adore my pastas and desserts, dim sum is my absolute favorite food in the world. My family teases me that I am like Po from Kung Fu Panda when it comes to dumplings. There is an amazing all you can eat sushi restaurant near us, and for me it ends up being a game of how much shrimp shu mai can I eat in one sitting? Spoiler alert, the answer is always a lot! This week, I decided to make it dim sum week right here at home, and I kicked it off with my version of the steamed shrimp shu mai recipe that I learned in culinary school. They were so fun to make!
It took about 8 minutes for the steamed shrimp shu mai to perfectly cook through with opaque, white filling. Oh my goodness, they made me so incredibly happy. They tasted just like my favorite take out shu mai without having to pick up the phone! I hope you all have fun making some take out at home too. xoxo
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!
- 1 pound jumbo shrimp peeled and deveined, tails removed
- 1 1/2 tablespoons fresh ginger peeled and cut into manageable chunks
- 2 whole scallions cut into manageable slices
- 2 teaspoons soy sauce
- 2 teaspoons sesame oil
- 2 whole egg whites
- 4 teaspoons corn starch
- 24 whole wonton wrapper
- soy sauce for dipping
- Set up a food processor and combine the shrimp, ginger, scallions, soy sauce, sesame oil, egg whites and corn starch in its bowl. Puree them all together until it is a smooth, thick filling. Dollop 2 teaspoons of that filling into the center of a wonton wrapper, then bring up the sides and pleat them to look like a little drawstring purse. The filling should peek out a little. Place it under a clean, wet cotton towel to keep the wrapper from drying out. Repeat this until you have made 24 little shu mai total.
- Find a deep skillet or wok that fits your 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 to medium high heat, but don't let it come to boil. Line each tier of the bamboo steamer with either parchment paper, lettuce leaves or cabbage leaves to keep it clean, then fill each tier with 12 of the shu mai. Close the steamer with its lid and place it over the simmering water. Let the shu mai steam for about 8 minutes or so, until the filling is opaque and cooked through. Serve immediately with soy sauce for dipping!