SHRIMP SHU MAI
I found this interesting post of Shrimp Shu Mai (a personal favorite, since i’ve been eating those since i was a kid). Yum!
Hi all! One of my favorite things to do when I head into Chinatown is going out for some dim-sum. I love walking into, what seems like a giant conference room, with endless round tables, taking a seat wherever I can manage to squeeze in and watching the women with their carts of steaming goodness jump around from table to table, releasing giant pillows of steam into the air, each time they remove the lid on one of the containers on their cart (whoa, run on sentence much?). Ahhhh, it almost gives me a sense of calm….in a little bit of a weird and creepy way.
Makes 20 to 24
1 garlic clove, chopped
1/2 inch piece fresh ginger, peeled and chopped
1/2 inch piece lemon grass, chopped
1/2 lb white shrimp, peeled, cleaned and divided
1 teaspoon soy sauce
1/2 teaspoon rice wine vinegar
1/2 teaspoon sesame oil
¼ teaspoon salt
1/8 teaspoon white pepper
20-24 round wonton wrappers
1. Place garlic, ginger and lemongrass in a food processor and pulse 6 to 8 times or until finely ground and well combined. Scrape down sides of bowl.
2. Dice shrimp and place half into the food processor with the remaining ingredients. Process until a smooth paste just comes together. Pour mixture into a mixing bowl and fold in remaining shrimp.
3. Place 1/2 tablespoon of the mixture into the center of a wonton wrapper and wet the edges with a small amount of water.
4. Bring all the sides into the center and press to gently seal the bottom and sides (the tops should still be exposed with the shrimp mixture). Flatten the top and place onto a baking sheet. Repeat until all the filling and wrappers have been used. Place shu-mai in the refrigerator or freezer for 1 hour before filling into a steamer and steaming for about 8 to 10 minutes.
5. Serve shu-mai hot with ponzu sauce or a mixture of soy sauce and sesame oil for dipping.
Original Post: Jenny at Spoon Fork Bacon