Chinese Shrimp Dumplings (Shiu Mai) are one of those Chinese dishes that I always used to order until I made them myself. These shrimp filled wonton wrappers are steamed to cook them without affecting the texture or flavours. The shitake mushrooms, water chestnuts, Pork and shrimp provide a texture that is absolutely divine. When the mixture is wrapped in the wontons and steamed they are better than anything you can order. Dumplings are a particular dish and not the same as Dim Sum. Dim Sum is the name given to a variety of dishes while dumplings are a dish of Dim Sum

Chinese Shrimp Dumplings (Shiu Mai)

Chinese Shrimp Dumplings (Shiu Mai) are one of those Chinese dishes that I always used to order until I made them myself.

4.69 from 66 votes

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Course: Side Dish, Starter

Cuisine: Chinese

Keyword: Far East, Seafood

Prep Time: 10

Cook Time: 20

Total Time: 1

Servings: people

Calories: 300kcal

Ingredients

1 lb Shrimp 450 g, see notes
1/2 lb ground pork 225 g
6 in dried shiitake mushrooms
6 whole water chestnuts can, finely chopped
3 tbsp bamboo shoots finely chopped can, 45 ml
3 large scallions finely chopped
1 large egg white
1 tbsp soy sauce 15 ml
1 tbsp chinese rice wine 15 ml,
1 tsp sesame oil 5 ml
24 large wonton wrappers

Instructions

Combine all ingredients except the wonton wrappers in a bowl and mix thoroughly.
Place a heaping teaspoon of the filling in the center of each wonton wrapper.
Form into small purse-shaped dumplings, flat on the bottom, open on the top, and with a slight hourglass shape.
Place in a single layer in a steamer and cook tightly covered over boiling water for 20 minutes. Serve hot or cold.

Notes

Notes:

The shrimp need to be peeled, deveined, and finely chopped;

The Shitake Mushrooms should be soaked hot water for 30 minutes, stems removed, and heads finely chopped

Nutrition

Chinese Shrimp Dumplings (Shiu Mai)