Best Shrimp And Pea Shao Mai Recipes

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 and Pea Shao Mai image

Yield Makes about 28

Number Of Ingredients 20

Dipping Sauce
1/2 cup low-sodium soy sauce
2 tablespoons seasoned rice vinegar
2 tablespoons minced green onions
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
1 tablespoon oriental sesame oil
1/4 teaspoon dried crushed red pepper
Shao Mai
3/4 cup frozen petite green peas, thawed or 1/2 pound fresh peas, shelled
3/4 pound uncooked shrimp, peeled, deveined
2 egg whites
2 tablespoons soy sauce
1 tablespoon minced fresh ginger
1 teaspoon oriental sesame oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried crushed red pepper
1/4 cup finely chopped green onion
28 gyoza wrappers

Steps:

For Sauce:
Whisk all ingredients in small bowl to blend. (Can be prepared 8 hours ahead. Cover and refrigerate.)
For Shao Mai:
If using fresh peas, cook in boiling salted water 2 minutes. Drain; transfer to small bowl. Do not precook frozen peas. Puree shrimp in processor. Add 1 egg white and next 6 ingredients. Process just until blended, using on/off turns. Transfer mixture to bowl. Stir in 1/2 cup peas and green onion.
Lightly beat egg white in bowl. Place 1 wrapper on work surface. Brush wrapper with egg white. Place 1 tablespoon filling in center. Gather wrapper around filling, leaving top of filling exposed and forming pouch. Top with some peas. Repeat with remaining ingredients. (Can be made 8 hours ahead. Place on waxed paper-lined cookies sheet. Cover; chill.)
Arrange dumplings 1/2 inch apart on oiled steamer basket or rack. Place over boiling water. Cover and steam until dough is tender and filling is cooked, about 10 minutes. Serve with sauce.