Shrimp Shumai
Succulent shrimp, garlic, ginger, water chestnuts, and more come together in this delicately flavorful, subtly sweet, classic shrimp shumai recipe!
Servings: 16 shumai
Equipment
Ingredients
- 1 teaspoon minced garlic
- 1 teaspoon grated fresh ginger
- ½ pound (227 g) shrimp peeled and deveined
- ⅓ cup (75 g) water chestnuts drained
- 1 ½ teaspoon soy sauce
- 1 teaspoon oyster sauce
- ½ teaspoon rice wine vinegar
- ¼ teaspoon white pepper
- 16 round gyoza dumpling wrappers
Instructions
- Add the garlic, ginger, shrimp and water chestnuts to a food processor and pulse to chop. Add in the soy sauce, oyster sauce, vinegar and white pepper and pulse until well combined.1 teaspoon minced garlic, 1 teaspoon grated fresh ginger, ½ pound shrimp, ⅓ cup water chestnuts, 1 ½ teaspoon soy sauce, 1 teaspoon oyster sauce, ½ teaspoon rice wine vinegar, ¼ teaspoon white pepper
- Place about 1 tablespoon of filling in the center of each dumpling wrapper. Wet your finger and moisten the edges of the wrapper. Pinch the wrapper in towards the center, leaving the top of the dumpling exposed. Repeat with the remaining dumplings.16 round gyoza dumpling wrappers
- Set a steamer over a pot of simmering water. Place the dumplings about 1 inch apart (you’ll have to cook them in batches) and steam for 8-10 minutes, until the shrimp is cooked through. Serve immediately with dipping sauce of choice.
Nutrition
Serving: 1 shumai | Calories: 39 kcal | Carbohydrates: 5 g | Protein: 4 g | Fat: 0.2 g | Saturated Fat: 0.04 g | Polyunsaturated Fat: 0.1 g | Monounsaturated Fat: 0.03 g | Trans Fat: 0.001 g | Cholesterol: 23 mg | Sodium: 102 mg | Potassium: 55 mg | Fiber: 0.3 g | Sugar: 0.2 g
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