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
- 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.