SHU MAI DUMPLINGS RECIPES

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WHITEFISH SHU MAI DUMPLINGS - JAMIE GELLER



Whitefish Shu Mai Dumplings - Jamie Geller image

These Whitefish Shu Mai Dumplings are an impressive appetizer, or addition to a Chinese themed meal. The green aromatic paste of ginger, garlic, and sesame, gives them a special flavor.

Provided by Chef Laura Frankel

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4-6

Number Of Ingredients 13

3-inch piece of fresh ginger, peeled
4 garlic cloves
6 scallions
Pinch of crushed red chili flakes
3 tablespoons toasted sesame oil
2 tablespoons Sichuan Soy Sauce
1 pound white fish fillets, boned but skin on
2 tablespoons homemade aioli or store-bought mayonnaise
2 teaspoons fresh-squeezed lemon juice
1 teaspoon fresh-squeezed lime juice
2 tablespoons finely chopped scallions
2 teaspoons finely ground carrots
1 package wonton skins

Steps:

  • 1. Prepare Green Aromatics: Place all the ingredients for the Green Aromatics in a blender and pulse until the mixture resembles a paste. 2. Green Aromatics can be stored in the refrigerator for up to 3 days or frozen for 1 month. 3. Prep the Fish: Smear the white fish with Green Aromatics. Steam the fish in a steamer or a wok set up as a steamer until the fish is cooked through but still very moist (about 10 minutes). 4. Pull the skin off of the fish and flake the flesh with your fingers. Add the aioli, citrus juices, scallions and carrots. Mix together. 5. Cut the wonton skins with a cookie cutter to the desired size, if necessary. Place a small amount of fish in the center. Moisten the wonton skin with a little water and pinch the edges together as close to the center as possible. Transfer the finished dumplings to a sheet pan and cover loosely with a damp towel. Continue making the dumplings. 6.To serve: Set up your wok as a steamer and steam the dumplings for 8-10 minutes directly from the freezer, or until they are warmed through and the wrapper is translucent. Garnish with wasabi peas or scallions.

SHRIMP AND CILANTRO SHU MAI RECIPE - NYT COOKING



Shrimp and Cilantro Shu Mai Recipe - NYT Cooking image

Provided by Mark Bittman

Total Time 30 minutes

Yield 10 to 12 dumplings

Number Of Ingredients 9

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//schema.org, Calories 60, UnsaturatedFatContent 1 gram, CarbohydrateContent 6 grams, FatContent 2 grams, FiberContent 1 gram, ProteinContent 5 grams, SaturatedFatContent 0 grams, SodiumContent 800 milligrams, SugarContent 0 grams, TransFatContent 0 grams

SHU MAI CHINESE STEAMED DUMPLING RECIPE
From thespruceeats.com
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SIU MAI (SHUMAI) - CHINESE STEAMED DUMPLINGS | RECIPETIN EATS
Feb 07, 2020 · Making Siu Mai (process steps and video helpful!): Form an "O" with your forefinger and thumb. Place a wonton wrapper over the "O". Push in 1 heaped teaspoon of Filling and push down into the "O" hole. Use a butter knife to smear more Filling into until level with edge of wonton. Place on work ...
From recipetineats.com
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EASY SHU MAI DUMPLINGS | RECIPES | WW USA
Arrange the dumplings, in batches, in a steamer basket; set in a saucepan over 1 inch of boiling water. Cover tightly and steam the dumplings until cooked through, about 7 minutes. Serve hot with the dipping sauce. Yields 3 dumplings per serving.
From weightwatchers.com
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SHUMAI RECIPE (SIU MAI-CHINESE STEAMED DUMPLING) - FOXY FOLKSY
Jul 25, 2020 · Fill a wok or pot big enough to hold steamer with 2-3 inch water, making sure that it does not touch the steamer. Bring the water to a gentle boil over medium heat. Place the steamer with siu mai over the simmering water. Steam 8 minutes (per layer), or until internal temperature of dumplings is 75°C.
From foxyfolksy.com
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HOW TO MAKE SHUUMAI / SHUMAI DUMPLINGS | JUSTBENTO
Jun 11, 2019 · Steam for 10-15 minutes. Alternatively, you can steam-panfry them in a non-stick frying pan. Add a little oil to the pan, put in the shuumai, add water to about half the height of the shuumai, and cook with a lid on for about 10 minutes. This steam-panfrying method is similar to the one used for gyoza dumplings.
From justbento.com
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SHUMAI (SHRIMP & PORK DUMPLINGS ??) | TESTED BY AMY + JACKY
Jun 19, 2016 · Place the bamboo steamer filled with Shumai into the pressure cooker. Close lid and pressure cook at High Pressure for 3 minutes. Wait for another 5 minutes and do a Quick Release. OR Cook Shumai on Stovetop: Steam the Shumai on high heat for 10 – 12 minutes on the stovetop.
From pressurecookrecipes.com
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HOW TO MAKE SHUMAI (??, STEAMED DUMPLINGS) - OMNIVORE'S ...
Feb 08, 2018 · Line your steamer with a clean, wet dish towel or steaming parchment (*footnote). Transfer the shumai into the steamer, one finger’s width apart. Cover and steam over boiling water for 8 minutes, until cooked through. Serve with dumpling dipping sauce of your choice or Chinkiang vinegar.
From omnivorescookbook.com
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SHU MAI CHINESE STEAMED DUMPLING RECIPE
Jun 17, 2021 · Place about a tablespoon of filling on each wrapper, and gather up the sides to form ripples, leaving the center open. Wack the bottom of the dumpling on the counter so that it will stand up. When all the shu mai are filled, steam in a bamboo steamer for about 5 to 6 minutes, until cooked. Served with sweet and sour sauce or other dipping ...
From thespruceeats.com
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SHU MEI DUMPLINGS - KATIECHIN
Jul 06, 2012 · Place one tablespoon of the chicken and shrimp mixture in the center of the a shu mai wrapper and bring the edges up around the filling, leaving the top open. Repeat with the remaining shu mai wrappers. Place the dumplings in a single layer on a rack in a steam, cover and steam over boiling water for 12 minutes, adding boiling water if necessary.
From chefkatiechin.com
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EASY SHU MAI DUMPLINGS | RECIPES | WW USA
Press the filling to release any trapped air; press the edges to seal. Repeat with the remaining filling and wontons. Arrange the dumplings, in batches, in a steamer basket; set in a saucepan over 1 inch of boiling water. Cover tightly and steam the dumplings until cooked through, about 7 minutes. Serve hot with the dipping sauce.
From weightwatchers.com
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SHU MAI DUMPLING – EAT MY RECIPE
Apr 08, 2015 · Shu mai dumplings are made with a combination of shrimp and pork. This is a dim sum ala carte dish is perfect for a side dish or appetizer. Ingredients. 3 dried Chinese black or Shiitake mushrooms (Optional) 1 lb. peeled deveined large shrimp; 1 green onion; 2 tbsp. minced white onion; 1 tsp minced ginger; 1 lb. ground pork; 1 tbsp. oyster sauce
From eatmyrecipe.com
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PORK DUMPLINGS (SHIU MAI) - RECIPE - FINECOOKING
Shrimp & Scallop Shiu Mai: Instead of the ground pork, you can use 1/2 lb. peeled and deveined shrimp and 1/2 lb. dry-packed, fresh sea scallops (with the tough muscle removed). Pulse the shrimp and scallops in a food processor until almost smooth, about 12 pulses. Use this mixture instead of the ground pork in the shiu mai recipe.
From finecooking.com
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CHINESE STEAMED DUMPLINGS (SHU MAI) | SUB-ZERO
For moist and tender meat in our shu mai recipe, we used our food processor to grind boneless country-style ribs in two batches: one chunky and one fine. Once combined in the steamed dumplings’ filling, the smaller pieces helped hold the larger bits together and added a pleasant textural contrast. We used a mixture of powdered gelatin and cornstarch to keep our shu mai’s filling moist and ...
From americastestkitchen.com
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SHUMAI RECIPE (SIU MAI-CHINESE STEAMED DUMPLING) - FOXY FOLKSY
Apr 18, 2021 · Fill a wok or pot big enough to hold steamer with 2-3 inch water, making sure that it does not touch the steamer. Bring the water to a gentle boil over medium heat. Place the steamer with siu mai over the simmering water. Steam 8 minutes (per layer), or until internal temperature of dumplings is 75°C.
From foxyfolksy.com
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HOW TO MAKE SHUMAI (??, STEAMED DUMPLINGS) - OMNIVORE'S ...
Jun 12, 2020 · Drain and squeeze excess water. Mince into small pieces. Combine the rest of the filling ingredients. Stir to mix well, until the paste becomes sticky and a bit springy. Work on the shumai one by one. Place a dumpling wrapper on a clean work surface. Place 1 tablespoon of filling in the center of the wrapper.
From omnivorescookbook.com
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SHUMAI: A CANTONESE DIM SUM FAVORITE - THE WOKS OF LIFE
Jan 31, 2015 · Shumai or Siu Mai wasn’t necessarily always our first choice at Sunday dim sum. It was usually dominated by steamed pork ribs, chive dumplings, sticky rice, and congee.But in the end, we always had a little room on the table for some traditional shumai, and it would end up on the table in one way or another.
From thewoksoflife.com
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HOW TO MAKE SHUUMAI / SHUMAI DUMPLINGS | JUSTBENTO
Jun 11, 2019 · Shuumai or shumai dumplings (??)are a standby for dim sum, and are very well suited to bentos. They are small, taste good cold, freeze very well, and are a lot easier to make than gyoza dumplings. You've probably encountered shuumai dumplings in the freezer section of Asian or Japanese grocery stores. Frozen ones are usually pretty good, but if you make them yourself you know
From justbento.com
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SHRIMP SHUMAI RECIPE (SHRIMP DUMPLINGS) - SUNDAY SUPPER ...
Jun 18, 2020 · This Shrimp Shumai Recipe is a staple dim sum recipe of shrimp dumplings with ginger and garlic shrimp, water chestnuts, and a soy sauce mixture! It is a perfect seafood appetizer to serve at a party.. Shrimp shumai is one of the most beautiful and tasty Chinese appetizers that is much easier to make than you might think. They taste so good and will be the hit of your party!
From sundaysuppermovement.com
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CANTONESE SHUMAI (SIU MAI, ??) | HEALTHY NIBBLES BY LISA LIN
Chop the shrimp into small 1/4-inch pieces and add them to the bowl with the ground pork. Add the chopped water chestnuts, shiitake mushrooms, ginger, and scallions to the bowl with the pork and shrimp. Stir to combine. Then, add the oyster sauce, salt, sugar, and white pepper.
From healthynibblesandbits.com
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