SHRIMP AND CILANTRO SHU MAI
Provided by Mark Bittman
Categories quick, appetizer
Time 30m
Yield 10 to 12 dumplings
Number Of Ingredients 9
Steps:
- Combine the soy sauce, rice wine, sesame oil and ginger in a bowl. Put half the shrimp, half the cilantro and all the scallions in a food processor and pulse; add just enough of the soy mixture to create a smooth paste, about 1 to 2 tablespoons. Transfer to a bowl. Roughly chop the remaining shrimp and cilantro, add them to the bowl and stir to combine.
- Place a dumpling skin on a work surface, moisten the edges with water, and put 1 teaspoon of the filling in the center. Gather the edges of the wrapper up around the filling, squeezing gently, to pleat the sides; some of the filling should remain exposed. Repeat with the remaining dumpling skins and filling, keeping the dumpling wrappers and dumplings covered with damp towels while you work.
- Rig a steamer in a large pot over an inch of water; bring to a boil and reduce to a simmer. Meanwhile, add the lime juice to the remaining soy mixture to make a dipping sauce.
- Put as many dumplings in the steamer as you can fit in a single layer and cover the pot. Cook until the exposed filling turns pink and the wrappers are tender, 4 to 6 minutes, then transfer the dumplings to a serving platter. Repeat with the remaining dumplings. Serve with the dipping sauce.
Nutrition Facts : @context http, Calories 60, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 2 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 0 grams, Sodium 800 milligrams, Sugar 0 grams, TransFat 0 grams
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Ramlus Omondi
[email protected]Gross.
Cyrine Alti
[email protected]Would not recommend.
israel castillo
[email protected]No thanks.
AHMETH AATHAN
[email protected]I'll pass.
Zambrano Zambrano
[email protected]Not my favorite.
Bigyan Budhathoki
[email protected]Meh.
SPIDANS BOOLZ
[email protected]5 stars!
Omega Chembe
[email protected]Easy to make and delicious!
Kane D
[email protected]Yum!
Sujan Roy
[email protected]These are the best Shu Mai I've ever had! I can't wait to make them again.
Sameer Brohi
[email protected]These were a bit too spicy for my taste, but my husband loved them. I'll definitely make them again, but I'll use less chili sauce next time.
mark bates
[email protected]I followed the recipe exactly and the Shu Mai came out dry and bland. I think I'll try adding more shrimp and cilantro next time.
Dora Dawson
[email protected]I've made these Shu Mai several times now and they're always a crowd-pleaser. They're perfect for parties or potlucks.
Yeison Merlos
[email protected]These were so easy to make and they turned out great! I used a store-bought dumpling wrapper and they still came out perfect.
Kaylan Mckeithan
[email protected]I'm not a big fan of shrimp, but these Shu Mai were surprisingly delicious! The cilantro really brightens up the flavor and the dipping sauce is the perfect complement.
Silva Silva
[email protected]These Shrimp and Cilantro Shu Mai are a hit with my family! The flavors are well-balanced and the texture is perfect. I love that they're steamed instead of fried, so they're a healthier option.