STEAMED PORK-AND-MUSHROOM SHUMAI
Provided by Food Network
Time 1h10m
Yield 12 to 14 dumplings
Number Of Ingredients 15
Steps:
- Make the filling: Peel the ginger by scraping it with a spoon, then grate 1 tablespoon. Stem and finely chop the mushrooms. Combine the ginger, mushrooms, scallion, pork, soy sauce, rice wine, sesame oil and cornstarch in a large bowl. Season with salt and pepper. Mix well with your hands until all of the ingredients are incorporated.
- Form the dumplings: Place a damp paper towel over the wonton wrappers to keep them from drying out. Remove 1 wrapper and brush with some of the beaten egg.
- Make a circle with your thumb and index finger; lay the wrapper on top, nudging it down to create a cup. Add 2 teaspoons filling, then pat the filling down with the back of a spoon.
- Fold the overhanging wrapper edges down, leaving the filling exposed. Press the wrapper firmly around the filling. Pat the top and bottom of the dumpling to make it flat.
- Top the dumpling with a dried goji berry or 1 each frozen pea and carrot. Repeat to form the remaining dumplings.
- Steam the dumplings: Cut out a round of parchment paper to fit in a bamboo steamer and punch holes in the paper to let steam through. Line the steamer with the parchment and brush with vegetable oil; arrange the dumplings in the steamer and cover. Put the steamer in a wok or skillet with a few inches of boiling water, making sure the water does not touch the bottom of the steamer. Steam the dumplings 8 to 10 minutes, or until the pork is cooked through.
- Make the sauce: Combine the chile paste and soy sauce in a small shallow bowl. Serve with the dumplings for dipping.
SHRIMP AND PORK SHU MAI DUMPLINGS
Provided by Food Network Kitchen
Categories appetizer
Time 2h
Yield 60 dumplings
Number Of Ingredients 23
Steps:
- For the filling: In the bowl of a food processor, add the shrimp, ground pork, sesame oil, soy sauce, cornstarch, ginger, garlic, green onions, egg whites, lemon juice and sprinkle with salt and pepper. Pulse the ingredients until smooth, 3 to 5 times. It should be somewhat chunky, not totally pureed. Put the filling into a bowl and fold in the water chestnuts.
- To determine if the filling is seasoned well, make a small patty, about 2 tablespoons. Place a small saute pan over medium-high heat and add 1 tablespoon canola oil. Once heated, add the tester patty and cook on both sides until browned, 2 to 3 minutes. Remove from the pan and place onto a paper-towel-lined plate and taste. Adjust seasoning to the remaining filling if needed.
- Prepare the dumplings according to desired assembly. Serve with Sesame-Soy Dipping Sauce.
- Line each tray of your bamboo steamer with cabbage leaves and cover with the lid. Bring 1 to 2 inches of water to a boil in a large, wide pan. Set the bamboo steamer over the pot. Continue to add water as needed.
- Place a wonton wrapper on a clean surface and add about 2 teaspoons of the filling in the center of the wrapper. Brush the edges of the wrapper with water. Fold and pleat as you gather the wrapping around the filling, leaving the top of the filling uncovered. Gently tap the shu mai on your work surface, flattening the bottom and allowing it to stand upright and make a basket shape.
- Put the shu mai in the cabbage-lined steamers and cover with the lid. Steam the dumplings until cooked through, 5 to 10 minutes.
- Place a wonton wrapper on a clean surface and add about 2 teaspoons of the filling in the center of the wrapper. Brush the edges of the wrapper with water. Take one edge of the wonton wrapper and fold it to the other side, creating a half moon shape. Then starting at one end of your half moon, make gentle folds, pleating and pressing the top side of the wrapper onto the bottom side as you work around the half moon.
- Have about 1/2 cup water, a large skillet and a lid for the skillet handy. Heat the skillet with 1 to 2 tablespoons of canola oil over high heat. Once the skillet is hot, place the number of dumplings you want to cook smooth-side down in the skillet. Allow them to sear until the bottoms turn golden brown, 1 to 2 minutes. Add the water, immediately cover with the lid and let the dumplings steam for another 3 to 4 minutes.
- Line each tray of your bamboo steamer with cabbage leaves and cover with the lid. Bring 1 to 2 inches of water to a boil in a large, wide pan. Set the bamboo steamer over the pot. Continue to add water as needed.
- Place a wonton wrapper on a clean surface and add about 2 teaspoons of the filling in the center of the wrapper. Brush the edges of the wrapper with water. Take one edge of the wonton wrapper and fold it to the other side, creating a half moon shape. Then take the 2 ends of the half moon and fold them into each other, pressing the ends together to secure the shape, creating the wonton.
- Put the wontons in the cabbage-lined steamers and cover with the lid. Steam the dumplings until cooked through, 5 to 10 minutes.
- Whisk together the soy sauce, vinegar, garlic, ginger, oil, honey and green onions, and set aside until ready to serve.
BOILED SHRIMP AND PORK DUMPLINGS
A couple of weeks ago I went to a market and saw some dumplings in one of the stalls. I wanted to buy some but they were so expensive, so I decided I'd just make them myself. The preparation - filling and shaping the dumplings - does take time, but I think it is worth the result.
Provided by j.sugiarto
Categories Clear Soup
Time 1h
Yield 30-40 dumplings, 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix all ingredients except wonton wrappers and stock.
- Place a teaspoon of meat mixture in the center of wrappers.
- Enclose the filling - you can shape the wontons into any shape you want. Don't forget to wet the edges of wrappers to ensure the filling is sealed well.
- Boil the chicken stock over high heat.
- Reduce heat to low and simmer.
- Carefully put dumplings into stock and cook, covered, until dumplings float in the surface. Don't crowd the dumplings - you may need to repeat this step for 2-3 times.
- Add the vegetables along with the last batch of dumplings, if using.
- Add salt, pepper, or soy sauce to taste.
- Enjoy!
Nutrition Facts : Calories 421.2, Fat 15.7, SaturatedFat 5, Cholesterol 78.3, Sodium 1083, Carbohydrate 44.2, Fiber 1.4, Sugar 3.1, Protein 22.8
STEAMED PORK AND SHRIMP DUMPLINGS
These delicious dumplings are perfect finger food. Pick them up by the stem, dunk them in dipping sauce and enjoy! We often serve them when family and friends come over for a movie night or as part of a dim sum dinner. -Steve Niederloh, Champlin, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 52 dumplings.
Number Of Ingredients 16
Steps:
- Place the first 10 ingredients in a food processor; cover and process until finely chopped., Place 2 teaspoons pork mixture in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water. Bring corners of wonton wrapper over filling and twist to form a bundle; pinch edges to seal. Repeat., Line a steamer basket with three lettuce leaves. Arrange a fourth of the dumplings 1 in. apart over lettuce; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 10-12 minutes or until a thermometer reads 160°. Discard lettuce. Repeat., Combine the sauce ingredients; serve with hot dumplings.
Nutrition Facts : Calories 40 calories, Fat 1g fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 103mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
More about "pork and shrimp shumai dumplings recipes"
SHUMAI (SHRIMP & PORK DUMPLINGS 燒賣) | TESTED BY AMY …
From pressurecookrecipes.com
5/5 (47)Calories 80 per servingCategory Breakfast/Brunch, Dinner, Lunch
- Season Shrimps: Pat dry the shrimps with paper towels. Place the chopped shrimps in a medium mixing bowl. Add in 1 tsp cornstarch and ¼ tsp salt.
- Season Ground Pork: Place the ground pork in a large mixing bowl. Pour in 1 tbsp cornstarch, ½ tsp ground white pepper, ½ tsp sugar, 1 tbsp Shaoxing wine, 2 tsp regular soy sauce, 1 tsp fish sauce, 1 tsp sesame oil, and 2 tbsp unsalted chicken stock.
- Make Pastes: Squeeze and mix the seasoned ground pork with your hands, then throw it against the mixing bowl until it resembles a paste-like consistency. Wash your hands and do the same with the seasoned shrimps. Put the pastes into the fridge and prepare the remaining ingredients.
- Prepare Ingredients: Finely chop ¾ stalk of green onions and 1 - 2 pieces of re-hydrated shiitake mushrooms. Use a microplane grater to grate the 2 ginger slices.
SHUMAI SHRIMP AND PORK DUMPLINGS RECIPE | SIDECHEF
From sidechef.com
5/5 (1)Total Time 50 minsCuisine Chinese, AsianCalories 15 per serving
- Re-hydrate the Dried Shiitake Mushroom (1) by soaking it in water for 20-30 minutes. Set aside.
- Pat dry the Tiger Prawns (0.5 pound) paper towels. Place the chopped prawns in a medium mixing bowl. Add in Corn Starch (1 teaspoon) and Salt (1/4 teaspoon).
- Place the Ground Pork (0.5 pound) in a large mixing bowl add in Corn Starch (1 tablespoon), Ground White Pepper (1/2 teaspoon),Granulated Sugar (1/2 teaspoon), Shaoxing Cooking Wine (1 tablespoon), Light Soy Sauce (2 teaspoon), Fish Sauce (1 teaspoon), Sesame Oil (1 teaspoon), and Unsalted Chicken Stock (2 tablespoon).
- Squeeze and mix the seasoned ground pork with your hands, then throw it against the mixing bowl until it resembles a paste-like consistency.
SIU MAI DUMPLINGS WITH PORK AND SHRIMP - THE SPRUCE EATS
From thespruceeats.com
4.2/5 (43)Total Time 1 hr 10 minsCategory Appetizer, DinnerCalories 96 per serving
RECIPE: PORK AND SHRIMP SHUMAI - TASTING TABLE
From tastingtable.com
5/5 (52)Total Time 50 minsCategory Appetizer, Side DishCalories 178 per serving
PORK-AND-SHRIMP DUMPLINGS RECIPE | MYRECIPES
From myrecipes.com
PORK AND SHRIMP POTSTICKER RECIPES - THERESCIPES.INFO
From therecipes.info
CANTONESE SHUMAI (SIU MAI, 燒賣) - HEALTHY NIBBLES
From healthynibblesandbits.com
PORK & SHRIMP SHUMAI NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
SHRIMP AND PORK SHUMAI RECIPE (JUICY CHINESE STEAMED …
From cookingwithdog.com
HOW TO MAKE SHUMAI (烧麦, STEAMED DUMPLINGS) - OMNIVORE'S …
From omnivorescookbook.com
WHAT IS SHUMAI AND 10 BEST SHUMAI RECIPES - IZZYCOOKING
From izzycooking.com
PORK AND SHRIMP SHUMAI RECIPE - HUNGRY HUY
From hungryhuy.com
SHUMAI SHRIMP AND PORK DUMPLINGS RECIPE - FOOD NEWS
From foodnewsnews.com
SHRIMP AND PORK DUMPLINGS, STEAMED OR PAN-FRIED RECIPE | FOOD …
From cookingchanneltv.com
SHRIMP AND PORK CHINESE DUMPLINGS - BELLY FULL
From bellyfull.net
SHRIMP AND PORK SHU MAI DUMPLINGS - PLAIN.RECIPES
From plain.recipes
PORK AND SHRIMP SHUMAI DUMPLINGS - NATALIE PARAMORE
From natalieparamore.com
SHUMAI SHRIMP AND PORK DUMPLINGS - THERESCIPES.INFO
From therecipes.info
PORK AND SHRIMP SHUMAI (SIOMAI) - RIVERTEN KITCHEN
From rivertenkitchen.com
WHAT IS SHUMAI? (WITH PICTURES) - DELIGHTED COOKING
From delightedcooking.com
SHUMAI PORK DUMPLING RECIPE - FOOD NEWS
From foodnewsnews.com
SHRIMP AND PORK SHUMAI RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
PORK AND SHRIMP SIU MAI (STEAMED CHINESE DUMPLINGS) RECIPE
From seriouseats.com
SHUMAI RECIPE- HOW TO MAKE CANTONESE SHUMAI ... - TASTE OF …
From tasteasianfood.com
PORK AND SHRIMP DUMPLINGS (SHU MAI) RECIPE | MYRECIPES
From myrecipes.com
PORK SHUMAI (STEAMED PORK DUMPLINGS) シュウマイ - JUST ONE …
From justonecookbook.com
PORK AND SHRIMP SHUMAI DUMPLINGS - ALL INFORMATION ABOUT …
From therecipes.info
SHRIMP & PORK SHUMAI (鲜虾猪肉烧卖) - RED HOUSE SPICE
From redhousespice.com
PORK SHUMAI RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PORK AND SHRIMP DUMPLING (SHUMAI) - RECIPE - SHUT UP AND EAT.
From shutupandeat.ca
SHRIMP AND PORK SHUMAI+ VIDEO | SILK ROAD RECIPES
From silkroadrecipes.com
SIU MAI (SHUMAI) - CHINESE STEAMED DUMPLINGS
From recipetineats.com
PORK AND SHRIMP SHUMAI DUMPLINGS - THE HUNGARY BUDDHA
From thehungarybuddha.com
PORK AND SHRIMP DUMPLINGS (SHU MAI) - GLUTEN FREE RECIPES
From fooddiez.com
STEAMED PORK AND SHRIMP DUMPLING (SIOMAI) - SALU SALO RECIPES
From salu-salo.com
HOW TO MAKE PORK & SHRIMP SIOMAI | PANLASANG PINOY RECIPES™
From panlasangpinoyrecipes.com
SHRIMP AND PORK SHUMAI DUMPLINGS RECIPE
From cafechinohouston.com
SHRIMP AND PORK DUMPLING : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
PORK AND SHRIMP SHUMAI — CINNAMON SOCIETY
From cinnamonsociety.com
PORK-SHRIMP SHUMAI : SIOMAI DUMPLINGS - ASIAN IN AMERICA
From asianinamericamag.com
NANJING STYLE PORK & SHRIMP SHUMAI - SAUCED UP! FOODS
From saucedupfoods.com
STEAMED PORK SHUMAI DUMPLINGS RECIPE – DIM SUM AT HOME
From homeisakitchen.com
PORK & SHRIMP SHUMAI - ARNOLD MYINT
From arnoldmyint.com
HOW TO MAKE PORK AND SHRIMP SIU MAI, A CLASSIC CHINESE DIM SUM …
From seriouseats.com
You'll also love