![]() ![]() While these little bites are delicious on their own, you can also serve them with other dim sum dishes like our pork potstickers, which are just as delicious and also freeze really well.Dim sums and Dumplings are a thing of beauty a meat-seafood mixture packed into a soft and chewy dumpling or wonton wrapper. When ready to use, steam frozen (do not thaw) as directed, but add an additional 8 to 10 minutes to the cook time. Once fully frozen, transfer shumai to a resealable bag and store in freezer for up to 3 months. Place uncooked shrimp shumai onto a parchment lined baking sheet, about 1/2 inch apart and place in freezer until fully frozen. To make ahead and freeze, fill and form shrimp shumai as directed. I love using a bowl upside down on a plate to cover them. They are best served right away, but if you prefer to serve them all at once you can place them onto a plate and cover to keep the steam in until you are ready to serve. For this entire recipe, you will have to cook them in batches. It’s thoughtfully designed and so beautiful. You also want to ensure that the shumai are not touching each other because they will stick together. When you are steaming shrimp shumai, you always line the basket with lettuce leaves (or steamer linrs) to prevent the shu mai from sticking to the basket. ![]() Place a scallion slice on the top of each shrimp shumai.The water works as an adhesive between the layers of wonton. Stick the edges of the wonton wrapper that are resting on top of your hand down to the sides on the shrimp shumai. Gently wet your fingers in your bowl of water.You can use the spoon to gently pack the mixture down and create a clean top. We like to use a gently scraping method when we do this. Using a spoon, place the shrimp mixture in the cavity.Be sure to not make your cavity too deep, that will just leave your edges messy. The edges of the wonton wrapper that lay on top of your hand will be folded down later. The cavity should be deep enough to hold about half a tablespoon of the shrimp mixture inside.Gently press the wonton wrapper into your hand to create a cavity for the shrimp mixture to sit in.Place the wonton wrapper over the hole you have made with you hand. With your non-dominate hand, form a circle with your fingers.Have ready a stack of your wonton wrappers, your shrimp mixture, a spoon, a towel in case you need to wipe your fingers off, and a small bowl of water. Remove from heat and serve with a simple dipping sauce.Cover, place over heat and steam for 8 to 10minutes.Arrange shumai onto lettuce leaves, about an inch apart.Fill a steamer with water and top basket with a single layer of lettuce leaves.Place 1/2 tablespoon sized amount of filling onto center of each wonton wrapper and form, using dabs of water to fold edges down.This will give the shumai filling some nice texture. Add remaining chopped shrimp to the paste mixture and fold together.– This will help to keep the shumai together. ![]() Add half of the shrimp and the remaining filling ingredients and pulse together until a paste forms.In a food processor pulse together garlic, ginger and lemongrass.Shrimp shumai (also pronounced siu mai or shao mai) are a popular Cantonese steamed dumpling often served at Chinese, dim-sum restaurants.
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