Ingredients
-
1/2
-
1/2
-
1/2
-
1
-
1
-
1/2
-
1/4
-
1/2
-
3
-
2
-
24
-
48
-
-
-
Directions
Shrimp Shau Mai (Dim Sum Dumpling), This is yummy, and pretty easy to put together, the wrapping wll be a little wrinkly It not only has a shrimp filling, but a whole shrimp in it as well Came from a recipe book i have that is written in half chinese and half english Updated as per chef flower’s comments in directions , This Reipie was grate my whole family loved it BUT i had a lot of trouble wraping it to look decent so we just ended up making little purses out of them and omiting the tail sticking out lol also had a bit of trouble with them sticking to my steamer any sugjestions?, Excellent taste Note to serve them immediately when ready Served with chili sauce and hot mustard on side I took the tail shell off the shrimp and chopped the shrimp in halfs or thirds Easier to make better looking shu mai, more uniform Had fun with this and was delicious
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Steps
|
1
Done
|
Chop Shrimp Coarsely. |
|
2
Done
|
Combine Wine,Sesame Oil, Cornstarch, Sugar, Salt and Pepper. |
|
3
Done
|
Chop Coriander and Combine With Chestnuts and Lard/Pork Fat. |
|
4
Done
|
Mix All Together With the Chopped Shrimp. |
|
5
Done
|
Place a Tablespoon of the Filling on Top of a Wonton Skin. Place a Shrimp on Top of the Filling (tail Up to the Sky). |
|
6
Done
|
Wet the Edges of the Wonton Skin, Then Cover Shrimp With Another Wonton Skin Letting the Tail Stick Out Between the Two Skins. Wrap Around the Filling, Making Sure the Edges Are Sealed (use Little More Water If Edge Is to Dry. Do This Til All Are Done. |
|
7
Done
|
Place the Finished Shau Mai in a Steamer For 8 Minutes Over High Heat, Serve Alone or With Your Favorite Dipping Sauce. |
