[Chinese Recipes] Shrimp & Pork Shu Mai (2024)

These Shrimp & Pork Shu Mai may look like a lot of work or would be super difficult to make, but I highly encourage you to try making them. It’s fun and easy. Shu Mai are traditionally a pork dumpling in a wrapper that have been steamed.

Place soy sauce, sherry wine, sesame oil, ginger, lemongrass, garlic, sugar, Chinese 5 Spice powder, salt and white pepper in a food processor and pulse several times until ground and well combined. Using a spatula scrape down sides of bowl and add the ground pork and half of the shrimp. Process until a smooth paste forms. Scoop the mixture into a mixing bowl and using a spatula fold in remaining shrimp that has been rough chopped and the chopped water chestnuts and green onions.

I like to use a small ice cream scoop to do the next step for me, it easier and not as messy with your hands. Place a 2 tablespoon scoop of the mixture into the center of a wonton wrapper and wet the edges with your finger with water.

With your hands gather the sides of the wrapper up and around the filling, letting the wrapper pleat, squeezing the wrapper gently to seal and tap the dumpling to flatten the bottom so that it can sit upright. Repeat until all the filling is used.

I place these on tray sprinkled with cornstarch to help them from sticking. Refrigerate for 30 minutes to firm up and make sure the wet wrapper pleats seal well and keep their shape.

Fill your wok with 2 cups water. Set a bamboo steamer over wok lined with a circular cut piece of parchment paper.

For the sauce I simply add a mixture of soy sauce, chili paste and some sesame oil. You can dip each Shu Mai individually or pour it over the tray and serve.

Garnish with some chopped cilantro if you like and enjoy.

Shrimp & Pork Shu Mai

Prep time:60 mins
Cook time:20 mins
Total time:1 hour 20 mins

Author: Kevin
Serves: 5

Ingredients

2 tbsp soy sauce
2 tbsp sherry wine
1 tbsp sesame oil
1 tbsp freshly grated ginger
1 inch piece lemon grass
4 garlic cloves, chopped
2 tsp sugar
2 tsp Chinese 5 Spice powder
½ tsp kosher salt
¼ teaspoon white pepper
1 lb ground pork
1 lb fresh shrimp, separated
1 cup water chestnuts
4-5 chopped green onions
1 package wonton wrappers

Dipping Sauce:
¼ cup soy sauce
1 tbsp ground chili paste
1 tsp sesame oil

Instructions

Place soy sauce, sherry wine, sesame oil, ginger, lemongrass, garlic, sugar, Chinese 5 Spice powder, salt and white pepper in a food processor and pulse several times until ground and well combined.

Using a spatula scrape down sides of bowl and add the ground pork and half of the shrimp. Process until a smooth paste forms. Scoop the mixture into a mixing bowl and using a spatula fold in remaining shrimp that has been rough chopped and the chopped water chestnuts and green onions.

Place a 2 tablespoon scoop of the mixture into the center of a wonton wrapper and wet the edges with your finger with water. With your hands gather the sides of the wrapper up and around the filling, letting the wrapper pleat, squeezing the wrapper gently to seal and tap the dumpling to flatten the bottom so that it can sit upright. Repeat until all the filling is used. This should make about 30 dumplings. I place these on tray sprinkled with cornstarch to help them from sticking. Refrigerate for 30 minutes to firm up and make sure the wet wrapper pleats seal well and keep their shape.

Fill your wok with 2 cups water. Set a bamboo steamer over wok lined with a circular cut piece of parchment paper. Bring to a boil and place your Shu Mai in bamboo steamer about a half an inch apart. Cover with lid and steam until filling is cooked through, about 8-10 minutes. Serve immediately with dipping sauce.

This recipe and image sources are referred in website: Keviniscooking.com. Thanks so much!