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.
Chinese Shrimp Dumplings (Shiu Mai) are one of those Chinese dishes that I always used to order until I made them myself.
Servings 4 people
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
Calories: 300kcal | Carbohydrates: 2g | Protein: 35g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 261mg | Sodium: 511mg | Potassium: 296mg | Fiber: 1g | Sugar: 1g