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)
- 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
- 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.