Shrimp Shumai Mings Way
"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."
- 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 by Step Method
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
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.
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.
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.
Yields 16 shumai.
NOTE: Though not a game stopper, Chef Ming Tsai recommends using truffle oil if you want truly fragrant and flavorful wontons.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Be sure to buy medium-sized shrimp for this recipe, as larger shrimp will be difficult to incorporate into the mousse.
- Truffle oil is not necessary for this recipe, but it will add a unique flavor and aroma to the shumai.
- Instead of shrimp, you can use ground pork or beef. The benefit of this substitution is that it is a more affordable option and the texture of the meat will be easier to work with when forming the shumai.
- Instead of truffle oil, you can use vegetable oil. The benefit of this substitution is that it is a more cost-effective option and it will still provide a good flavor to the wontons.
Vegetarian Shumai Replace the shrimp with diced mushrooms, such as shiitake or cremini, and add 1/2 cup of diced firm tofu. Increase the amount of sesame oil to 2 tablespoons, and season with soy sauce instead of salt and pepper.
Roasted Bok Choy with Garlic and Ginger
RECOMMENDED DISH DESCRIPTION: This roasted bok choy side dish is the perfect accompaniment to the shumai. It has a light, fresh flavor from the garlic and ginger, and the roasting gives it a nice crunch. The vegetables provide a great contrast to the shrimp-filled dumplings. Plus, it's easy to make and goes well with any meal.
RECOMMENDED DISH DESCRIPTION: This sesame-crusted tofu is a delicious and healthy alternative to meat-based dishes. The tofu is lightly coated in a crunchy sesame seed crust, and then pan-fried until golden and crispy. It's a great source of protein, and the earthy flavor of the sesame complements the roasted bok choy perfectly. Plus, it's easy to make and takes just minutes to prepare.
Q: What type of oil should I use for the shumai?
A: Chef Ming Tsai recommends using truffle oil for the best flavor, but a neutral oil such as vegetable or canola oil can also be used.
Q: What is the best way to store shumai?
A: Shumai should be stored in an airtight container in the refrigerator for up to 3 days. For best results, reheat before serving.
You'll Also Love
Ming Tsai, the creator of this recipe, is a celebrity chef and restaurateur. He is the host of the PBS cooking show Simply Ming and the owner of the Blue Ginger restaurant in Wellesley, Massachusetts.
Shumai is a traditional Chinese dim sum dish that has been enjoyed for centuries. It is believed to have originated in the Fujian province of China during the Qing Dynasty (1644-1912).