Shrimp And Mushroom Sui Mei Recipe

Name: Shrimp And Mushroom Sui Mei
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 3 1/2 cups thinly sliced cremini mushrooms (about 6 ounces); 1 3/4 cups thinly sliced shiitake mushroom caps (about 4 ounces); 1 cup thinly sliced green onions; 2 tablespoons low-sodium soy sauce; 1 tablespoon dry sherry; 2 1/2 teaspoons minced peeled ginger; 2 teaspoons dark sesame oil; 4 ounces peeled and deveined medium shrimp; 24 gyoza skins (round wonton wrappers); 6 peeled and deveined medium shrimp, each cut crosswise into 4 pieces; 4 large napa (Chinese) cabbage leaves; 1 tablespoon sambal oelek (ground fresh chile paste) or Sriracha (hot chile sauce)

Servings: persons

Cooking spray
3 1/2 cups thinly sliced cremini mushrooms (about 6 ounces)
1 3/4 cups thinly sliced shiitake mushroom caps (about 4 ounces)
1 cup thinly sliced green onions
2 tablespoons low-sodium soy sauce
1 tablespoon dry sherry
2 1/2 teaspoons minced peeled ginger
2 teaspoons dark sesame oil
4 ounces peeled and deveined medium shrimp
24 gyoza skins (round wonton wrappers)
6 peeled and deveined medium shrimp, each cut crosswise into 4 pieces
4 large napa (Chinese) cabbage leaves
1 tablespoon sambal oelek (ground fresh chile paste) or Sriracha (hot chile sauce)

1
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms to pan; saute 8 minutes or until liquid evaporates. Spoon mushrooms into a food processor. Add onions and next 5 ingredients (through 4 ounces shrimp); process 10 seconds or until finely chopped.
2
Working with 1 gyoza skin at a time (cover remaining skins to prevent drying), spoon about 1 tablespoon shrimp mixture into center of each skin. Moisten edges of skin with water. Gather up and crimp edges of skin around filling; lightly squeeze skin to adhere to filling, leaving top of dumpling open. Place 1 shrimp piece on top of filling, pressing gently into filling. Place dumpling on a baking sheet; cover loosely with a damp towel to prevent drying. Repeat procedure with remaining skins and filling.
3
Line each tier of a 2-tiered bamboo steamer with 2 cabbage leaves. Arrange 12 dumplings, 1 inch apart, over cabbage in each steamer basket. Stack tiers, and cover with steamer lid.
4
Add water to skillet to a depth of 1 inch, and bring to a boil. Place steamer in pan, and steam dumplings for 15 minutes or until done. Remove dumplings from steamer, and spoon 1/8 teaspoon sambal oelek onto each dumpling. Discard cabbage.

298

kcal

Calories

Fat

Carbs

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 13 ingredients. The key ingredients include: Cooking spray, 3 1/2 cups thinly sliced cremini mushrooms (about 6 ounces), 1 3/4 cups thinly sliced shiitake mushroom caps (about 4 ounces), 1 cup thinly sliced green onions, and more.

Yes, Shrimp And Mushroom Sui Mei 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.

Shrimp And Mushroom Sui Mei

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