SHRIMP AND CILANTRO SHU MAI
Provided by Mark Bittman
Categories quick, appetizer
Time 30m
Yield 10 to 12 dumplings
Number Of Ingredients 9
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, Calories 60, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 2 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 0 grams, Sodium 800 milligrams, Sugar 0 grams, TransFat 0 grams
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Rased Islam
[email protected]These were a bit too bland for my taste.
Faith Wambui
[email protected]These were delicious! I will definitely be making them again.
Ebthalmonem Alameen
[email protected]I would make these again, but I would probably add a little more ginger and garlic to the filling.
MissJJ 101
[email protected]These were okay, but I've had better shu mai.
tsotne bajelidze
[email protected]I'm not usually a fan of shu mai, but these were really good. The shrimp and cilantro filling was very flavorful.
Udoyhowlader Udoyhowlader
[email protected]These shu mai were a little time-consuming to make, but they were worth it. They were so delicious and flavorful.
Zahaire Walker
[email protected]I would definitely recommend this recipe to anyone who loves shrimp and cilantro.
shahidAzmal ShahidAzmal
[email protected]These were really easy to make and they were a hit at my party!
aruyoshin
[email protected]These were a bit too spicy for my taste, but my husband loved them.
Rozaria Davis
[email protected]I followed the recipe exactly and my shu mai turned out perfect! They were so delicious and I will definitely be making them again.
Royal Niranjan
[email protected]These were okay. The shrimp filling was a bit bland and the wrappers were a bit tough.
Rivindu Nethsara
[email protected]I'm not a big fan of cilantro, but I still enjoyed these shu mai. The shrimp filling was very flavorful.
Sulliman Khan
[email protected]These were a bit more work to make than I expected, but they were worth it! They were so flavorful and juicy.
San Deep
[email protected]I love these shrimp and cilantro shu mai! They're the perfect appetizer or snack.
Devraj Singh
[email protected]These shu mai were easy to make and so good! I will definitely be making them again.
Alexia Bando
[email protected]These were delicious! I followed the recipe exactly and they turned out great. The only thing I would change is to add a little more ginger to the filling.
m win
[email protected]I've made these shu mai a few times now and they're always a crowd-pleaser. The shrimp and cilantro filling is so flavorful and the wrappers are perfectly delicate.
Aida Memba
[email protected]These shrimp and cilantro shu mai were a hit at my dinner party! The flavors were amazing and the presentation was beautiful.