The Recipes

Shrimp and Snow Pea Shumai

I've been making good use of my bamboo steamers that I bought, and this recipe is another one cooked in my new toy.  You could easily make pan-seared or fried dumplings with the same filling and dipping sauce.  I think my technique on making shumai pretty will improve, but these were delightful, if a little rough around the edges:)


Shrimp and Snow Pea Shumai


- 1 egg white

- 6 shrimp, peeled and deveined and roughly chopped

- handful of cilantro

- 1/2 shallot, roughly chopped

- 1 T. rice wine vinegar, plus another splash

- drizzle of sesame oil

- 1 T. cornstarch

- 1 lime, juiced

- 4 snap peas, roughly chopped

- 1 garlic clove, roughly chopped

- 1 T. freshly grated ginger, separated

- 1 T. soy sauce

- 1 tsp. Sriracha or other hot sauce

- 1 T. honey

- white pepper

- salt

- 9 round wonton wrappers

- 1 scallion, chopped for garnish

Combine the egg white, shrimp, cilantro, shallot, vinegar, sesame oil, cornstarch, lime juice, snap peas, garlic, and half of the ginger in a food processor.  Pulse until all ingredients are combined.  Season with salt and white pepper and pulse a few more times.

Place the wonton wrappers on a flat surface and spoon 1 T. of the shrimp filling into the center of each one.  Fold up the sides of the wrappers, leaving the top of the filling exposed.

Cut a piece of parchment paper that will fit inside your steamer.  Place the dumplings inside the steamer.  Bring a low level of water to a boil in a wok or skillet that will allow the steamer to sit level, making sure the water does not come up high enough to touch the dumplings.  Cover and steam for 10-12 minutes.

While the dumplings steam, whisk together the soy, Sriracha, honey, remaining ginger, and another splash of rice wine vinegar.  Put in a small serving dish and garnish with the scallion.  Plate the dumplings and serve the sauce alongside.