Best 2 Shrimp And Ginger Siu Mai Dumplings Recipes

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The fragrant and flavorful combination of shrimp and ginger in siu mai dumplings is a delightful culinary experience that tantalizes the taste buds. Siu mai dumplings are a classic dim sum dish that originated in southern China, consisting of a savory filling wrapped in a thin and delicate dumpling wrapper. While pre-made siu mai dumplings can be purchased from Asian grocery stores, nothing beats the satisfaction of creating these dumplings from scratch. This article will guide you through the process of making shrimp and ginger siu mai dumplings, offering tips and techniques to help you achieve perfectly steamed dumplings with a burst of flavors. Get ready to embark on a culinary journey as we explore the art of crafting these delectable treats from the comfort of your own kitchen.

Let's cook with our recipes!

SHRIMP SIU MAI (DUMPLINGS)



Shrimp Siu Mai (Dumplings) image

Provided by Giada De Laurentiis

Time 35m

Yield 16 dumplings

Number Of Ingredients 16

1 egg white
1 teaspoon sesame oil
1/2 teaspoon arrowroot
1/2 red bell pepper, cored, seeded and diced into 1/4-inch pieces
1 medium carrot, peeled and diced into 1/4-inch pieces
1/4 cup frozen petite peas, thawed
1/4 cup chopped chives
1 (1-inch) piece fresh ginger, peeled and minced
1 teaspoon kosher salt
1/2 pound large shrimp, peeled, deveined and cut into 1/4-inch pieces
4 egg roll wrappers
Vegetable oil cooking spray
1/4 cup low-sodium soy sauce
2 tablespoons honey
3/4 teaspoon hot sauce (recommended: Sriracha)
1 garlic clove, minced

Steps:

  • Dumplings: In a medium bowl, whisk together the egg white, sesame oil and arrowroot until frothy. Stir in the bell pepper, carrot, peas, chives, ginger, salt, and shrimp. Put 1/2 of the mixture in a food processor. Blend until the mixture forms a chunky paste. Return the paste to the bowl and combine it with the remaining vegetable mixture. Cut each egg roll wrapper into 4 equal-sized squares. Spoon about 1 tablespoon of the mixture into the center of each piece of dough. Gather the sides of the egg roll wrapper around the filling leaving the top of the filling uncovered. If necessary, use a little water to help secure the wrapper in place. Spray the bottom of a bamboo or stainless steel steamer with vegetable oil cooking spray. Working in batches, stand the dumplings, uncovered filling side up, in the steamer and cover. Steam until the shrimp turn pink and are cooked through, about 6 to 8 minutes.
  • Dipping sauce: In a small bowl, whisk together the soy sauce, honey, hot sauce and garlic.
  • Arrange the dumplings on a platter and serve the dipping sauce alongside.

SHRIMP SIU MAI (DUMPLINGS)



Shrimp Siu Mai (Dumplings) image

Giada's recipe for Chinese dumplings are filled with tasty ingredients like shrimp, bell pepper, fresh ginger, chives and carrot.

Provided by Giada De Laurentiis

Categories     Asian,Chinese,chinese new year,eggs and dairy,Legumes,seafood,Shellfish,vegetables

Time 35m

Yield 16 servings

Number Of Ingredients 16

1 egg white
1 tsp sesame oil
½ tsp arrowroot
½ red bell pepper, cored, seeded and diced into ¼-inch pieces
1 medium carrot, peeled and diced into ¼-inch pieces
¼ cup frozen petite peas, thawed
¼ cup chopped chives
1 (1-inch) piece fresh ginger, peeled and minced
1 tsp kosher salt
½ lb(s) large shrimp, peeled, deveined and cut into ¼-inch pieces
4 egg roll wrappers
Vegetable oil cooking spray
¼ cup low-sodium soy sauce
2 Tbsp honey
¾ tsp hot sauce (recommended: Sriracha)
1 clove garlic, minced

Steps:

  • In a medium bowl, whisk together the egg white, sesame oil and arrowroot until frothy. Stir in the bell pepper, carrot, peas, chives, ginger, salt, and shrimp. Put 1/2 of the mixture in a food processor. Blend until the mixture forms a chunky paste. Return the paste to the bowl and combine it with the remaining vegetable mixture. Cut each egg roll wrapper into 4 equal-sized squares. Spoon about 1 tablespoon of the mixture into the center of each piece of dough. Gather the sides of the egg roll wrapper around the filling leaving the top of the filling uncovered. If necessary, use a little water to help secure the wrapper in place. Spray the bottom of a bamboo or stainless steel steamer with vegetable oil cooking spray. Working in batches, stand the dumplings, uncovered filling side up, in the steamer and cover. Steam until the shrimp turn pink and are cooked through, about 6 to 8 minutes.
  • In a small bowl, whisk together the soy sauce, honey, hot sauce and garlic.
  • Arrange the dumplings on a platter and serve the dipping sauce alongside.

Tips:

  • For the best flavor, use fresh shrimp and ginger.
  • Be sure to chop the shrimp and ginger finely so that they evenly distribute throughout the dumplings.
  • Don't overmix the dumpling filling, as this will make the dumplings tough.
  • To get the perfect pleats on your dumplings, use the "crescent moon" method.
  • Steam the dumplings until they are cooked through, but be careful not to overcook them, as this will make them dry.
  • Serve the dumplings immediately with your favorite dipping sauce.

Conclusion:

Shrimp and ginger siu mai dumplings are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can also be served as a main course. With a little practice, you'll be able to make perfect dumplings every time.

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