Dale Taldes Shrimp Boil Shu Mai Recipe

Name: Dale Taldes Shrimp Boil Shu Mai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons oil; 2 tablespoons shallot, minced; 1 tablespoon ginger, minced; 1 clove garlic, minced; 1 Thai chile, minced; 1/2 cup coconut milk; 2 tablespoons scallion greens, sliced; 2 teaspoons fish sauce; 2 teaspoons salt; 2 pounds shrimp, divided; all peeled and deveined, shells reserved; Hong Kong Yellow Dumpling Wrappers, ends cut to make an octagon; All reserved shells from 2 pounds shrimp used for filling; 1 small white onion; 1 stalk celery; 1 teaspoon black peppercorns; 1 bay leaf; 3 tablespoons Old Bay Seasoning; 2 quarts water; 1/2 teaspoon oil; 1 link Chinese sausage, thinly sliced; 1/2 red onion, sliced; 5 fingerling potatoes, cooked and cut into 1/2-inch discs; 1 ear corn, steamed and cut off the cob; 1 teaspoon XO sauce; 4 ounces light beer; 4 ounces shrimp stock (see recipe below); 1 tablespoon butter; 10 shrimp shu mai (see recipe below)

Servings: persons

2 tablespoons oil
2 tablespoons shallot, minced
1 tablespoon ginger, minced
1 clove garlic, minced
1 Thai chile, minced
1/2 cup coconut milk
2 tablespoons scallion greens, sliced
2 teaspoons fish sauce
2 teaspoons salt
2 pounds shrimp, divided; all peeled and deveined, shells reserved
Hong Kong Yellow Dumpling Wrappers, ends cut to make an octagon
All reserved shells from 2 pounds shrimp used for filling
1 small white onion
1 stalk celery
1 teaspoon black peppercorns
1 bay leaf
3 tablespoons Old Bay Seasoning
2 quarts water
1/2 teaspoon oil
1 link Chinese sausage, thinly sliced
1/2 red onion, sliced
5 fingerling potatoes, cooked and cut into 1/2-inch discs
1 ear corn, steamed and cut off the cob
1 teaspoon XO sauce
4 ounces light beer
4 ounces shrimp stock (see recipe below)
1 tablespoon butter
10 shrimp shu mai (see recipe below)

1
Grind 1 pound of the shrimp through a small die or puree in a food processor until smooth.
2
Cut the remaining 1 pound of shrimp in thirds and mix with the ground shrimp.
3
In a saute pan, sweat shallot, ginger, garlic in the oil.
4
Cool, combine with the ground shrimp and add the remaining ingredients.
5
Mix well until the mixture is sticky.
6
Using a butter knife, stuff the mixture into the Hong Kong dumpling wrappers and bring the sides up to form the shu mai.
7
(I recommend watching instructional videos on YouTube to help with this step.)

751

kcal

Calories

Fat

Carbs

126

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 2 tablespoons oil, 2 tablespoons shallot, minced, 1 tablespoon ginger, minced, 1 clove garlic, minced, and more.

Yes, Dale Taldes Shrimp Boil Shu Mai falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dale Taldes Shrimp Boil Shu Mai

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