Best 2 Shrimp And Cilantro Shu Mai Recipes

Embark on a culinary journey to discover the delectable flavors of Shrimp and Cilantro Shu Mai, a quintessential Cantonese dim sum dish. These bite-sized parcels of steamed goodness are crafted from a delicate dough wrapper, encasing a succulent filling of plump shrimp, aromatic cilantro, and a medley of savory seasonings. Succulent shrimp provides a burst of oceanic sweetness, while cilantro adds a refreshing herbal touch, perfectly complementing the savory profile of the dish. Accompanying this main recipe are two additional variations to tantalize your taste buds: Vegetarian Shu Mai and Chicken and Shiitake Mushroom Shu Mai. The Vegetarian Shu Mai offers a meatless alternative, featuring a delightful combination of shiitake mushrooms, carrots, and wood ear mushrooms, all enveloped in a tender dough wrapper. Meanwhile, the Chicken and Shiitake Mushroom Shu Mai showcases the harmonious marriage of tender chicken and earthy shiitake mushrooms, creating a symphony of flavors. Each recipe is meticulously detailed, guiding you through the preparation process with precision and clarity, ensuring successful execution and mouthwatering results.

Here are our top 2 tried and tested recipes!

SHRIMP SIU MAI (DUMPLINGS)

Shrimp Siu Mai (Dumplings) image

Provided by Giada De Laurentiis

Time 35m

Yield 16 dumplings

Number Of Ingredients 16

Ingredients

1 egg white
1 teaspoon sesame oil
1/2 teaspoon arrowroot
1/2 red bell pepper, cored, seeded and diced into 1/4-inch pieces
1 medium carrot, peeled and diced into 1/4-inch pieces
1/4 cup frozen petite peas, thawed
1/4 cup chopped chives
1 (1-inch) piece fresh ginger, peeled and minced
1 teaspoon kosher salt
1/2 pound large shrimp, peeled, deveined and cut into 1/4-inch pieces
4 egg roll wrappers
Vegetable oil cooking spray
1/4 cup low-sodium soy sauce
2 tablespoons honey
3/4 teaspoon hot sauce (recommended: Sriracha)
1 garlic clove, minced

Steps:

Dumplings: In a medium bowl, whisk together the egg white, sesame oil and arrowroot until frothy. Stir in the bell pepper, carrot, peas, chives, ginger, salt, and shrimp. Put 1/2 of the mixture in a food processor. Blend until the mixture forms a chunky paste. Return the paste to the bowl and combine it with the remaining vegetable mixture. Cut each egg roll wrapper into 4 equal-sized squares. Spoon about 1 tablespoon of the mixture into the center of each piece of dough. Gather the sides of the egg roll wrapper around the filling leaving the top of the filling uncovered. If necessary, use a little water to help secure the wrapper in place. Spray the bottom of a bamboo or stainless steel steamer with vegetable oil cooking spray. Working in batches, stand the dumplings, uncovered filling side up, in the steamer and cover. Steam until the shrimp turn pink and are cooked through, about 6 to 8 minutes.
Dipping sauce: In a small bowl, whisk together the soy sauce, honey, hot sauce and garlic.
Arrange the dumplings on a platter and serve the dipping sauce alongside.

SHRIMP SHAU MAI

Shrimp Shau Mai image

This tasty recipe for shrimp shau mai comes courtesy of Michael Eisner.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes about 20

Number Of Ingredients 12

Ingredients

1/3 cup chopped canned water chestnuts
1/4 cup chopped scallions
1/2 pound shelled and deveined shrimp, chopped
2 teaspoons toasted sesame oil
2 tablespoons peanut oil
1 tablespoon sherry wine
2 teaspoons cornstarch
1 to 2 teaspoons sugar, optional
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 package wonton wrappers
Shau Mai Dipping Sauce

Steps:

In a large bowl, mix together water chestnuts, scallions, shrimp, sesame oil, peanut oil, sherry wine, cornstarch, sugar, if desired, salt, and pepper.
Using a knife, trim the edges of each wonton wrapper to form a round. Place 1 tablespoon filling in the center of each wrapper; moisten edges with water. Cup your hand around wrapper, gathering folds up and around the filling. Press gathered folds lightly around filling to adhere.
Fill a large skillet or wok with 2 cups water; bring to a boil. Set a bamboo steamer into skillet and line with a damp piece of cheesecloth or a piece of parchment paper. Place shau mai in steamer about 1-inch apart. Cover and cook until filling is cooked through, 6 to 8 minutes. Serve immediately with dipping sauce.

Tips:

Use fresh, high-quality shrimp for the best flavor.
If you don't have a steamer, you can also cook the shu mai in a bamboo steamer set over a pot of boiling water.
To make the dipping sauce, you can use a store-bought chili sauce or make your own by combining soy sauce, rice vinegar, sesame oil, and chili paste.
For a vegetarian version of this dish, you can substitute the shrimp with tofu or mushrooms.
Serve the shu mai hot or at room temperature with the dipping sauce.

Conclusion:

Shrimp and cilantro shu mai is a delicious and easy-to-make appetizer or main course. With its delicate flavor and beautiful presentation, it's sure to impress your guests. So next time you're looking for a new recipe to try, give this one a shot. You won't be disappointed!