Shrimp Shau Mai (Dim Sum Dumpling) Recipe

Name: Shrimp Shau Mai (Dim Sum Dumpling)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb shrimp, raw and peeled; 1/2 tablespoon cooking wine; 1/2 tablespoon sesame oil; 1 teaspoon cornstarch; 1 teaspoon sugar; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/2 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

Servings: persons

1/2 lb shrimp, raw and peeled
1/2 tablespoon cooking wine
1/2 tablespoon sesame oil
1 teaspoon cornstarch
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 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

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.

577

kcal

Calories

Fat

Carbs

130

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 12 ingredients. The key ingredients include: 1/2 lb shrimp, raw and peeled, 1/2 tablespoon cooking wine, 1/2 tablespoon sesame oil, 1 teaspoon cornstarch, and more.

Yes, Shrimp Shau Mai (Dim Sum Dumpling) 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 Shau Mai (Dim Sum Dumpling)

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