Shrimp Shumai Mings Way

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"Who doesn't love a good dumpling? In this recipe, chef Ming Tsai shares his secret for shumai, open-faced traditional Chinese dumplings that are oh-so-poppable. Flattening "smashing" indicated in the recipe instructions makes them even easier to eat in one bite. They make great appetizers for a party or for just plain enjoyment to have at any time."

Original recipe yields 4-6 servings


  • Serving Size: 1 (256.4 g)
  • Calories 610.8
  • Total Fat - 44.4 g
  • Saturated Fat - 18 g
  • Cholesterol - 311.8 mg
  • Sodium - 932.4 mg
  • Total Carbohydrate - 28.8 g
  • Dietary Fiber - 1.9 g
  • Sugars - 0.7 g
  • Protein - 24.6 g
  • Calcium - 165.7 mg
  • Iron - 3.3 mg
  • Vitamin C - 4.7 mg
  • Thiamin - 0.3 mg

Step 1

In a food processor, combine the shrimp and eggs and process until almost smooth. Add the butter and truffle oil, if using (refer to NOTE), season with salt and white pepper, and pulse until the butter is incorporated but still visible in small pieces. Test a small amount for seasoning by microwaving it at high power for 10 to 15 seconds, or by sautéing it in a little oil in a small pan. Adjust the seasoning if necessary. Use or place in a container, cover, and store refrigerated for up to 2 days.

Forming the Shumai

Step 2

Have a bowl of water handy. Hold 1 wonton wrapper in the palm of your non-dominant hand. Cup the hand and place 1 heaping tablespoon of the mousse in the center of the wrapper. Bring the wrapper up around the filling, pressing it to adhere to the filling and pleating as you go. Continue around the filling. There will be 6 to 8 pleats and the filling will be exposed. Tap the dumpling against the work surface to flatten the bottom. Repeat with the remaining wrappers and filling.

Step 3

Put the scallions on a platter. Add the sesame seeds and combine. With a wet palm, press down on the shumai, flattening them to a thickness of about ½ inch. Press the “open” top side of the shumai into the scallion mixture.

Step 4

Line a large plate with paper towels. Heat a large skillet over medium heat. Add 2 tablespoons of the oil and swirl to coat the pan. When the oil is hot, carefully add half the shumai to the pan coated side down and cook until golden, turning once, 1½ to 2 minutes per side. The tip of a paring knife, when inserted in the shumai, should emerge hot. Transfer the shumai to the paper towels to drain. Cook the remaining shumai with the remaining 2 tablespoons of oil. Transfer to a platter, sprinkle with the reserved scallion greens, and serve.

Step 5

Yields 16 shumai.

NOTE: Though not a game stopper, Chef Ming Tsai recommends using truffle oil if you want truly fragrant and flavorful wontons.

Tips & Variations

No special items needed.