Recipes

Shrimp

Shrimp Shumai

Ingredients

• 1 tablespoon soy sauce or tamari soy sauce
• 2 teaspoons rice vinegar
• 2 teaspoons sesame oil
• 1 teaspoon mirin (sweet rice wine), optional
• 1/4 teaspoon ground black or white pepper
•  Dash salt
• 2 teaspoons cornstarch
• 8 ounces uncooked shrimp (26-30 per pound), peeled, deveined and finely chopped
• 2 tablespoons finely chopped water chestnuts
• 1-3/4 teaspoons minced fresh gingerroot
• 1 garlic cloves, minced
• 16 round dumpling or wonton wrappers (trimmed into rounds)
• 9 cabbage leaves
• DIPPING SAUCE:
• 1 tablespoon soy sauce or tamari soy sauce
• 2 teaspoons rice vinegar
• 1 teaspoon sesame oil
• 1 green onion, finely chopped
• 1/2 teaspoon mirin (sweet rice wine), optional
• 1/2 teaspoon grated fresh gingerroot

Description

1. In a large bowl, whisk soy sauce, vineger, sesame oil, mirin if desired, pepper and salt. Gradually whisk in cornstarch. Add shrimp, ginger, garlic and water chestnuts. Stir until filling texture becomes slightly sticky, about 5 minutes.
2. Place 1 scant tablespoon shrimp mixture in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edge with water. Place the wrapper with filling into your non-dominant hand. Close your hand slightly to form a cup shape. Using your dominant hand, add pleats to hold the cup shape, leaving 1 inch open across the top to show filling. Repeat with remaining wrappers and filling.
3. Line a steamer basket with three cabbage leaves. Arrange dumplings 1 in. apart over cabbage; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam until a thermometer inserted in filling reads 145°, 8-10 minutes. Discard cabbage. Repeat with remaining cabbage and dumplings.
4. Meanwhile, in a small bowl, combine soy sauce, vinegar, sesame oil, green onion, mirin if desired and ginger. Serve with dumplings.