Open Faced Shrimp Shumai
Delicate open-topped steamed dumplings filled with a succulent ginger-garlic shrimp mousse and topped with bright green peas.
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Ingredients
- 1 lb Raw shrimp, peeled and deveined
- 24 pieces Wonton wrappers (round)
- 1/4 cup Bamboo shoots, finely minced
- 1 tsp Fresh ginger, grated
- 1 tbsp Toasted sesame oil
- 1 tbsp Soy sauce
- 1 1/2 tbsp Cornstarch
- 1 large Egg white
- 2 stalks Green onions, finely chopped
- 24 pieces Frozen green peas
- 1/4 tsp White pepper
Instructions
- 1
Roughly chop half of the shrimp into chunks and process the other half in a food processor until it forms a smooth paste.
- 2
In a large bowl, combine the shrimp paste, chopped shrimp, bamboo shoots, ginger, sesame oil, soy sauce, cornstarch, egg white, green onions, and white pepper.
- 3
Stir the mixture vigorously in one direction for 2-3 minutes until it becomes sticky and emulsified.
- 4
Place a wonton wrapper in the palm of your hand and add 1 tablespoon of the filling to the center.
- 5
Squeeze your hand gently to form a waist around the filling, pleating the sides of the wrapper while leaving the top open and flat.
- 6
Press one green pea into the center of the exposed shrimp filling on each dumpling.
- 7
Line a bamboo steamer with parchment paper or cabbage leaves and arrange the shumai so they are not touching.
- 8
Steam over boiling water for 8 to 10 minutes until the shrimp is opaque and the wrappers are translucent.
Nutrition per Serving
245
Calories
22g
Protein
28g
Carbs
5g
Fat
2g
Fiber
1g
Sugar
680mg
Sodium
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