Best 2 Shrimp Shau Mai Recipes
**Shrimp shao mai**, also known as har gow, is a classic dim sum dish made with shrimp, pork, and a delicate wrapper. The shrimp and pork are minced and seasoned, then wrapped in a thin wheat flour wrapper and steamed until cooked through. The result is a juicy, flavorful dumpling that is often served with a dipping sauce.
This article provides three different recipes for shrimp shao mai. The first recipe is a traditional Cantonese-style shrimp shao mai, made with a combination of shrimp, pork, and bamboo shoots. The second recipe is a vegetarian version, made with tofu and mushrooms instead of shrimp and pork. The third recipe is a unique twist on the classic dish, made with shrimp and crab.
All three recipes include step-by-step instructions and helpful tips for making perfect shrimp shao mai at home. Whether you are a seasoned dim sum lover or new to Chinese cuisine, these recipes will help you create delicious and authentic shrimp shao mai that will impress your family and friends.
SHRIMP SHAU MAI
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
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.
SHRIMP SHAU MAI (DIM SUM DUMPLING)
This is yummy, and pretty easy to put together, the wrapping wll be a little wrinkly. It not only has a shrimp filling, but a whole shrimp in it as well. Came from a recipe book i have that is written in half chinese and half english. Updated as per chef flower's comments in directions.
Provided by MarraMamba
Categories Asian
Time 38m
Yield 24 dumplings, 4 serving(s)
Number Of Ingredients 12
Steps:
- Chop shrimp coarsely.
- Combine wine,sesame oil, cornstarch, sugar, salt and pepper.
- Chop coriander and combine with chestnuts and lard/pork fat.
- Mix all together with the chopped shrimp.
- Place a tablespoon of the filling on top of a wonton skin. Place a shrimp on top of the filling (tail up to the sky).
- Wet the edges of the wonton skin, then cover shrimp with another wonton skin letting the tail stick out between the two skins. Wrap around the filling, making sure the edges are sealed (use little more water if edge is to dry. Do this til all are done.
- Place the finished shau mai in a steamer for 8 minutes over high heat, serve alone or with your favorite dipping sauce.
Tips:
- To make the shrimp filling, use fresh, peeled, and deveined shrimp. You can also use frozen shrimp, but make sure to thaw them completely before using.
- Chop the shrimp finely so that it will be evenly distributed throughout the filling.
- Use a variety of vegetables in the filling, such as carrots, celery, and water chestnuts. This will add flavor and texture to the shau mai.
- Season the filling with ginger, garlic, soy sauce, and sesame oil. This will give it a delicious flavor.
- Make sure to wrap the shau mai tightly so that the filling doesn't come out during cooking.
- Steam the shau mai for 10-12 minutes, or until they are cooked through.
- Serve the shau mai with a dipping sauce, such as soy sauce or chili sauce.
Conclusion:
Shrimp shau mai is a delicious and easy-to-make appetizer that is perfect for any occasion. It is made with a variety of ingredients, including shrimp, vegetables, and seasonings, and is steamed until cooked through. Shrimp shau mai can be served with a dipping sauce, such as soy sauce or chili sauce, and is a popular dish at Chinese restaurants.
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