Shrimp Shumai

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Shrimp Shumai

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Let’s be honest here how many times do you go to the frozen section of the Asian foods and pick up a bag of frozen dumplings or shumai. Seems easy you just steam them and your good to go right? Read the ingredients, and read the extra fat they put in. There are only a few ingredients needed and they should all be fresh. The great things about making your own dumplings is that you can freeze the rest and just use what you need adding a little longer cooking time. Give these a shot they are delicious!



Shrimp Shumai

On 06/02/2011 (Sunday) at 5:09 pm by Benny.
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  • Prep Time:
    15 min
  • Cook Time:
    20 min
  • Ready Time:
    35 min


2 servings


  • Won ton skins
  • Knob of ginger
  • 2 garlic cloves
  • ½ cup scallions
  • 2 tablespoons soy sauce
  • ¾ pound cleaned shrimp
  • Dash of sesame oil
  • One egg
  • Dash of cornstarch


Combine all ingredients minus the won ton skin in a food processor and blend until mouse like.
Now take the won ton skin and put a teaspoon of the shrimp mixture in the middle. Now bring the side up around and make a little crimp now make sure they have a uniform shape and put one fresh pea on top for garnish .

Oil the bottom of your steamer and place them in making sure they have some room to expand a little.

You want to steam them for about 20 min, plate and serve with some soy and rice vinegar mixture 50/50 and I like some chili sesame oil on them for heat.

That’s it! Freeze the rest and they will be there for you calling in the wee hours of the night.


Step by step in photos here  >>

About Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.

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