Shrimp Shumai

Name: Shrimp Shumai
Cuisine: American
Ingredients: as needed Wonton wrappers,; 10 oz ground pork (about 290 grams); as needed Shrimp (peeled and deveined),; 1 tablespoon chopped green onion; 1 tablespoon grated ginger; 2 tablespoons water; A few corn kernels; 1 tablespoon sesame oil; 1 tablespoon rice wine; 1/2 teaspoon salt; 1 teaspoon soy sauce; 1/2 teaspoon white pepper

綺樂廚房 @cook_6828528

Making shumai at home is just as good as what you get at restaurants—and you know exactly what's in it, so you can enjoy it with peace of mind.

Tip:

The shumai may stick to the bottom while steaming. You can place thin slices of carrot under the wonton wrappers to prevent sticking.

Making shumai at home is just as good as what you get at restaurants—and you know exactly what's in it, so you can enjoy it with peace of mind.

Tip:

The shumai may stick to the bottom while steaming. You can place thin slices of carrot under the wonton wrappers to prevent sticking.

綺樂廚房 @cook_6828528

Making shumai at home is just as good as what you get at restaurants—and you know exactly what's in it, so you can enjoy it with peace of mind.

Tip:

The shumai may stick to the bottom while steaming. You can place thin slices of carrot under the wonton wrappers to prevent sticking.

Making shumai at home is just as good as what you get at restaurants—and you know exactly what's in it, so you can enjoy it with peace of mind.

Tip:

The shumai may stick to the bottom while steaming. You can place thin slices of carrot under the wonton wrappers to prevent sticking.

Saved

Ingredients

0 minutes

Ingredients
as neededWonton wrappers,
10 ozground pork (about 290 grams)
as neededShrimp (peeled and deveined),
1 tablespoonchopped green onion
1 tablespoongrated ginger
2 tablespoonswater
A fewcorn kernels
Marinade
1 tablespoonsesame oil
1 tablespoonrice wine
1/2 teaspoonsalt
1 teaspoonsoy sauce
1/2 teaspoonwhite pepper

Saved

Steps

0 minutes

1

Marinate the ground pork with the marinade ingredients for 30 minutes. Prepare the other ingredients.
2

Add the green onion and ginger to the ground pork. Mix in 2 tablespoons of water and stir until the mixture becomes sticky.
3

Place some filling onto a wonton wrapper. Gather the wrapper around the filling using your thumb and forefinger to form a cup shape.
4

Remove the vein from the shrimp, rinse, and pat dry with a paper towel.
5

Place a shrimp in the center of each shumai and arrange them in a steamer basket.
6

Add 2/3 cup water (about 160 ml) to the outer pot of an electric steamer. Steam until the switch pops up.
7

Add a few corn kernels on top for color.