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Shrimp Shau Mai (Dim Sum Dumpling)

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“This is yummy, and pretty easy to put together, the wrapping wll be a little wrinkly. It not only has a shrimp filling, but a whole shrimp in it as well. Came from a recipe book i have that is written in half chinese and half english. Updated as per chef flower's comments in directions.”
READY IN:
38mins
SERVES:
4
YIELD:
24 dumplings
UNITS:
US

Ingredients Nutrition

  • 12 lb shrimp, raw and peeled
  • 12 tablespoon cooking wine
  • 12 tablespoon sesame oil
  • 1 teaspoon cornstarch
  • 1 teaspoon sugar
  • 12 teaspoon salt
  • 14 teaspoon pepper
  • 12 cup chopped water chestnut
  • 3 tablespoons coriander
  • 2 tablespoons ground pork fat (or solid vegetable oil) or 2 tablespoons lard (or solid vegetable oil)
  • 24 medium shrimp (raw, peeled,whole with tail)
  • 48 wonton skins

Directions

  1. Chop shrimp coarsely.
  2. Combine wine,sesame oil, cornstarch, sugar, salt and pepper.
  3. Chop coriander and combine with chestnuts and lard/pork fat.
  4. Mix all together with the chopped shrimp.
  5. Place a tablespoon of the filling on top of a wonton skin. Place a shrimp on top of the filling (tail up to the sky).
  6. Wet the edges of the wonton skin, then cover shrimp with another wonton skin letting the tail stick out between the two skins. Wrap around the filling, making sure the edges are sealed (use little more water if edge is to dry. Do this til all are done.
  7. Place the finished shau mai in a steamer for 8 minutes over high heat, serve alone or with your favorite dipping sauce.

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