Shrimp Shumai with Soy Ginger Dipping Sauce

By Rander9576

Ingredients

• 1 pound shrimp (cleaned, tails removed, roughly chopped, divided)
• 2 egg whites
• 2 " piece ginger (grated, divided)
• 3 scallions (sliced, divided)
• 2 tablespoons cilantro (chopped)
• 1/4 cup water chestnuts in water (chopped)
• 2 tablespoons vegetable oil
• 1/4 cup + 2 teaspoons low sodium soy sauce
• 2 tablespoons water
• 2 tablespoons rice wine vinegar
• 1/4 teaspoon red chili flakes
• 2 teaspoons sugar
• juice of half a lime
• 1/2 teaspoon sesame oil
• 24 round dumpling wrappers

Details

Servings 1
Cooking time 40mins
Adapted from abc.go.com

Preparation

Step 1

In the bowl of a food processor, add half the chopped shrimp, egg white, half the ginger, 1 chopped scallion, 2 tsp soy sauce, salt and freshly ground black pepper. Puree until smooth.
In a large bowl, add the shrimp mousse, fold in remaining chopped shrimp, 1 chopped scallion, cilantro and chopped water chestnuts. Season with soy and salt to taste.
To form shumai, lay a wonton wrapper on the counter (cover the remaining wrappers with a damp towel to keep from drying out). Place a bit of the filling in the center of the wrapper. Carefully press the wonton skin around the filling, pinching with your fingers to create a cup. Use a bit of water to smooth the top of the shumai as needed. Repeat with remaining wrappers.
In a nonstick pan, add a bit of oil and sear the bottom of the shumai. When all shumai are seared, add enough water to cover the bottom of the pan. Bring the liquid to a simmer, cover and allow to steam until cooked through, about 8 minutes. The water should evaporate and the bottom of the pan with re-crisp the dumpling.
To make the dipping sauce, combine 1/4 cup low sodium soy sauce, water, rice wine vinegar, chili flakes, sesame oil, sugar, lime juice and remaining ginger and scallions.