Thai Shumai Dumplings
Recipe: #30463
September 27, 2018
Categories: Snacks, Shrimp, Eggs, Appetizers, Asian, Thai, Game/Sports Day, Steam, Hot Appetizers, more
"From our weekday newspaper The West Australian. Times are estimated. Please note I have guessed the weight for the chestnuts as they specified 8 but ZAZZ requires weight."
Original is 20 servings
Ingredients
-
-
- FOR FRIED GARLIC
-
-
-
-
-
-
Nutritional
- Serving Size: 1 (65.3 g)
- Calories 127.7
- Total Fat - 3.6 g
- Saturated Fat - 0.9 g
- Cholesterol - 20.8 mg
- Sodium - 200.1 mg
- Total Carbohydrate - 16.9 g
- Dietary Fiber - 1.9 g
- Sugars - 0.5 g
- Protein - 7.8 g
- Calcium - 28 mg
- Iron - 1.2 mg
- Vitamin C - 3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Roughly chop half of the prawns and place in a bowl with the pork and water chestnuts.
Step 2
Place the garlic and ginger in a food processor and chip until fine, then add the coriander, spring onion and remaining prawns and pulse until chunky and then add the cornflour, egg white, fish and soy sauces and pulse again to mix.
Step 3
Pour into the bowl with the pork and chunky prawns and mix well and season with freshly ground black pepper.
Step 4
If using wonton wrappers, snip of the corners of the squares so that they are more round and keep the wrappers covered with a tea towel so that they don't dry out.
Step 5
Place a wrapper in your hand and spoon one heaped tablespoon of the mixture into it and wrap the wrapper around the filling, so that its's pleated around it and the filling comes up nearly to the top.
Step 6
Tap it on the work surface, so that the bottom becomes flat, and run a knife across the top to smooth over, as you want it to be a tight, compact dumpling.
Step 7
Continue with all wrappers and filling, then place on a plastic tray.
Step 8
To make the fried garlic, add the oil and garlic to a small frying pan and cook for 1 to 2 minutes over low heat until golden.
Step 9
To make the sweet soy dipping sauce, combine all the ingredients in a bowl.
Step 10
Fill a pot or wok with a couple of inches of water and bring to a boil.
Step 11
Place some baking paper with holes cut through in the bottom of a bamboo steamer and arrange the dumplings, in batches, so that they are not touching each other, then cover and steam for 6 to 8 minutes.
Step 12
Place on a serving dish, scatter with the fried garlic and extra spring onions and serve with the dipping sauce.
Step 13
NOTE - If you're making the dumplings in advance, arrange on a tray lined with non-stick baking paper and top with more paper and cover in plastic a
Step 14
Wrap and refrigerate for up to 24 hours ahead of steaming and you can also freeze the dumplings raw and steam from frozen.
Tips
No special items needed.
Editorial Notes
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.
- When buying shrimp, make sure to buy raw and peeled shrimp for the best results.
- When purchasing the water chestnuts, chop them into small pieces to ensure they are evenly distributed throughout the dumplings.
- Substitute ground pork with ground turkey for a leaner option. The benefit of this substitution is that it provides a healthier alternative with fewer calories and fat.
- Substitute water chestnuts with jicama for a crunchier texture. The benefit of this substitution is that jicama has a higher water content, which will give the dumplings a more crunchy texture.
Vegetarian Shumai Dumplings Replace the shrimp and pork with 200 grams of firm tofu, mashed, and 150 grams of cooked mushrooms (such as shiitake, button or cremini). Use vegetable stock in place of the fish sauce and soy sauce. Omit the egg white.
Coconut Rice - This fragrant and flavorful rice dish is the perfect accompaniment to the Thai Shumai Dumplings. The creamy coconut milk and nutty jasmine rice will bring out the savory flavors of the dumplings. Plus, the hint of sweetness from the coconut milk will balance out the salty and spicy flavors of the dumplings.
Thai Green Papaya Salad: This crunchy, sweet, and spicy salad is the perfect complement to the Thai Shumai Dumplings. The tangy flavor of the green papaya, combined with the salty and spicy flavors of the dumplings, will create a delicious balance of flavors. The crunchy texture of the papaya will also contrast nicely with the soft texture of the dumplings.
FAQ
Q: How long should I steam the dumplings?
A: The dumplings should be steamed for 6 to 8 minutes. Make sure to place them in a bamboo steamer and cover the steamer with a lid.
Q: What ingredients are in dumplings?
A: Dumplings typically contain a mixture of ground meat, vegetables, spices, and herbs wrapped in a thin dough. The exact ingredients vary depending on the recipe.
0 Reviews
You'll Also Love
Fun facts:
The Thai Shumai Dumplings recipe is believed to have originated from China, where it is a popular street food. The Chinese version is usually made with pork, mushrooms, and bamboo shoots, and is often served with a dipping sauce.
The famous celebrity chef Gordon Ramsay is known to enjoy this dish and often features it on his shows. He has also created his own version of the dish, which includes shrimps, pork, chestnuts, garlic, ginger, and spring onions.