Shrimp and Pea Shao Mai Recipe

Name: Shrimp and Pea Shao Mai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup low-sodium soy sauce; 2 tablespoons seasoned rice vinegar; 2 tablespoons minced green onions; 1 tablespoon minced garlic; 1 tablespoon minced peeled fresh ginger; 1 tablespoon oriental sesame oil; 1/4 teaspoon dried crushed red pepper; 3/4 cup frozen petite green peas, thawed or 1/2 pound fresh peas, shelled; 3/4 pound uncooked shrimp, peeled, deveined; 2 egg whites; 2 tablespoons soy sauce; 1 tablespoon minced fresh ginger; 1 teaspoon oriental sesame oil; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/8 teaspoon dried crushed red pepper; 1/4 cup finely chopped green onion; 28 gyoza wrappers

Servings: persons

1/2 cup low-sodium soy sauce
2 tablespoons seasoned rice vinegar
2 tablespoons minced green onions
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
1 tablespoon oriental sesame oil
1/4 teaspoon dried crushed red pepper
3/4 cup frozen petite green peas, thawed or 1/2 pound fresh peas, shelled
3/4 pound uncooked shrimp, peeled, deveined
2 egg whites
2 tablespoons soy sauce
1 tablespoon minced fresh ginger
1 teaspoon oriental sesame oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried crushed red pepper
1/4 cup finely chopped green onion
28 gyoza wrappers

1
Whisk all ingredients in small bowl to blend.
2
(Can be prepared 8 hours ahead.
3
Cover and refrigerate.)
4
If using fresh peas, cook in boiling salted water 2 minutes.
5
Drain; transfer to small bowl.
6
Do not precook frozen peas.
7
Puree shrimp in processor.
8
Add 1 egg white and next 6 ingredients.
9
Process just until blended, using on/off turns.
10
Transfer mixture to bowl.
11
Stir in 1/2 cup peas and green onion.
12
Lightly beat egg white in bowl.
13
Place 1 wrapper on work surface.
14
Brush wrapper with egg white.
15
Place 1 tablespoon filling in center.
16
Gather wrapper around filling, leaving top of filling exposed and forming pouch.
17
Top with some peas.
18
Repeat with remaining ingredients.
19
(Can be made 8 hours ahead.
20
Place on waxed paper-lined cookies sheet.
21
Cover; chill.)
22
Arrange dumplings 1/2 inch apart on oiled steamer basket or rack.
23
Place over boiling water.
24
Cover and steam until dough is tender and filling is cooked, about 10 minutes.
25
Serve with sauce.

278

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 18 ingredients. The key ingredients include: 1/2 cup low-sodium soy sauce, 2 tablespoons seasoned rice vinegar, 2 tablespoons minced green onions, 1 tablespoon minced garlic, and more.

Yes, Shrimp and Pea Shao 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.

Shrimp and Pea Shao Mai

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