Best 2 Shu Mai Chicken And Shrimp Pastries Recipes

Indulge in a delectable culinary journey with our enticing Shu Mai Chicken and Shrimp Pastries, a fusion of flavors that will tantalize your taste buds. These pastries, also known as Siu Mai or Shao Mai, are a popular dim sum dish originating from China, and now enjoyed worldwide. With a delicate, translucent wrapper encasing a savory filling of minced chicken, succulent shrimp, and an aromatic blend of seasonings, these pastries are a true delight. Whether you're a seasoned chef or a novice cook, our carefully curated recipes provide step-by-step instructions to guide you in creating these culinary masterpieces. From the classic Cantonese-style Shu Mai to innovative variations like the Vietnamese Goi Cuon and the Japanese Gyoza, our collection offers a diverse range of flavors and techniques to satisfy every palate. Discover the art of crafting these bite-sized treasures and impress your friends and family with your culinary skills.

Check out the recipes below so you can choose the best recipe for yourself!

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.

SHRIMP AND CILANTRO SHU MAI

Shrimp and Cilantro Shu Mai image

Provided by Mark Bittman

Categories quick, appetizer

Time 30m

Yield 10 to 12 dumplings

Number Of Ingredients 9

Ingredients

1/2 cup soy sauce
1 tablespoon rice wine
1 tablespoon sesame oil
1 tablespoon minced fresh ginger
1/2 pound shrimp, peeled and deveined
1/2 to 3/4 cup fresh cilantro leaves
1/4 cup roughly chopped scallions, white parts only
10 to 12 round dumpling skins
Juice of 1 lime

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

Tips:

For the best results, use fresh shrimp and chicken. If using frozen shrimp, thaw them completely before cooking.
Make sure to finely chop the shrimp and chicken so that they will mix well with the other ingredients.
Use a food processor to quickly and easily chop the shrimp and chicken.
If you don't have a food processor, you can finely chop the shrimp and chicken by hand using a sharp knife.
Be careful not to overmix the filling. Overmixing will make the filling tough.
Use wonton wrappers that are specifically designed for shu mai. These wrappers are thinner and more delicate than regular wonton wrappers.
If you can't find shu mai wrappers, you can use regular wonton wrappers. However, you may need to fold them differently to prevent them from breaking.
To make the shu mai look more professional, you can use a bamboo steamer to steam them. However, you can also steam them in a regular pot with a steamer basket.
Serve the shu mai with your favorite dipping sauce. Some popular choices include soy sauce, chili sauce, and rice vinegar.

Conclusion:

Shu mai is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. With a little practice, you can easily make shu mai at home. So next time you're looking for a fun and easy recipe to try, give shu mai a try!