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A recipe for Shrimp Shu Mai.

Shrimp Shu Mai recipe.

Shrimp Shu Mai recipe with a ponzu sauce.

Hi all! One of my favorite things to do when I head into Chinatown (whether I’m in LA or back in Chicago) is going out for some dim-sum. I love walking into, what seems like a giant conference room, with endless round tables, taking a seat wherever I can manage to squeeze in and watching the women with their carts of steaming goodness jump around from table to table, releasing giant pillows of steam into the air, each time they remove the lid on one of the containers on their cart (whoa, run on sentence much?). Ahhhh, it almost gives me a sense of calm….in a little bit of a weird and creepy way. ;)

I think dim-sum is one of those things that a lot of people find intimidating to make at home…but really it’s one of the easiest, especially if you start with the basics! Today we have a super easy, yet super flavorful shrimp shu mai for you all today. It only takes about 15 minutes to get together and up to 10 minutes to cook. I have added some “down time” of about an hour in the fridge or freezer, but it’s not completely necessary. I’ve just found that my filling sticks to the wrappers better when allowed to sit and chill. Play around with yours and see what works best for you. You should totally make these little guys to serve as a great appetizer for your next cocktail or dinner party…or just make a big batch of them for a quiet night in and pop them in your mouth like grapes….big grapes. Enjoy!
xx Jenny

Shrimp Shu Mai
Makes 20 to 24

Ingredients:
1 garlic clove, chopped
1/2 inch piece fresh ginger, peeled and chopped
1/2 inch piece lemon grass, chopped
1/2 lb white shrimp, peeled, cleaned and deveined
1 teaspoon soy sauce
1/2 teaspoon rice wine vinegar
1/2 teaspoon sesame oil
¼ teaspoon salt
1/8 teaspoon white pepper
20-24 round wonton wrappers

Directions:
1. Place garlic, ginger and lemongrass in a food processor and pulse 6 to 8 times or until finely ground and well combined. Scrape down sides of bowl.
2. Dice shrimp and place half into the food processor with the remaining ingredients. Process until a smooth paste just comes together. Pour mixture into a mixing bowl and fold in remaining shrimp.
3. Place 1/2 tablespoon of the mixture into the center of a wonton wrapper and wet the edges with a small amount of water.
4. Bring all the sides into the center and press to gently seal the bottom and sides (the tops should still be exposed with the shrimp mixture). Flatten the top and place onto a baking sheet. Repeat until all the filling and wrappers have been used. Place shu-mai in the refrigerator or freezer for 1 hour before filling into a steamer and steaming for about 8 to 10 minutes.
5. Serve shu-mai hot with ponzu sauce or a mixture of soy sauce and sesame oil for dipping.

 /   /   /  33 Comments
  1. Heather | Farmgirl Gourmet Not Specified Not Specified

    YUM! I am totally all over these little purses of goodness. Love this recipe ladies!! Beautiful photos too (of course).

    xo

    Heather

  2. ruth Not Specified Not Specified

    yum! one of my favorite asian treats.

  3. Rebecca Not Specified Not Specified

    I’ve just realized that I’m not sure if I’ve ever had dim sum. . do potstickers count? These looks gorgeous, but I’m not a fan of shrimp. Would ground chicken work? Seriously going to try this out. . so glad I found your website! Thank you! Thank you!

  4. dervla @The Curator Not Specified Not Specified

    mmmmm yummmmy. I’ve never made these but will now give it a shot! Thanks for the recipe.

  5. Sara Not Specified Not Specified

    Completely embarrassing, but I have NEVER had dim-sum. Luckily, I live in Chicago. Care to share your favorite dim-sum restaurant?

  6. Lynna Not Specified Not Specified

    Looks so good. Dim sum is one of my favorite things to eat!

  7. joey Not Specified Not Specified

    Oh yum! Love dim sum and the experience of eating them in such restaurants as you’ve described…steaming carts criss-crossing among a big room of round tables :)

  8. Cupcake and Talk Not Specified Not Specified

    I am going to try this dish. I know I am going to love it. Thank you for the recipe.

  9. erin @WELLinLA Not Specified Not Specified

    Party recipes = love! Party recipes that can be made ahead AND frozen = absolute swoon. Not to mention this one creates more practice time with my food processor.

  10. kankana Not Specified Not Specified

    Love any kind of dumplings but shrimp Shu- mai is kind of my fav. Never tried making it at home as I find it so tough to give that shape! But I gotta give it a try.

  11. heather @ chiknpastry Not Specified Not Specified

    adorable! I love making anything with little wonton wrappers, but these look extra-easy. I usually fold mine which clearly takes too long when you can just wrap them around like this and leave them open – way cuter, and easier ;).

    also, freezing them and whipping them out at any moment = perfection.

  12. Elena Not Specified Not Specified

    Love shrimp dumplings and yours look delicious!

  13. Sara Not Specified Not Specified

    LOVE dim sum. thanks for sharing this!! would love to see some more dim sum recipes in the future!

  14. Suzanne Perazzini Not Specified Not Specified

    This is my kind of food – dainty and full of flavor. I could eat heaps of those.

  15. Jenny @ BAKE Not Specified Not Specified

    I am a complete Dim Sum addict! I am going to have to try this recipe!

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  17. Brian @ A Thought For Food Not Specified Not Specified

    One of my earliest (and favorite) memories from my childhood was making shrimp shu mai with my parents. This totally brought me back.

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  19. Claire Not Specified Not Specified

    I just made these, and they were absolutely delicious. :) Thank you, Jenny!

  20. Natalie (NJ in L.A.) Not Specified Not Specified

    I live for these. Beautiful photography as always ladies!

  21. Sook Not Specified Not Specified

    What striking photos! I love these little shu mai’s. I can’t wait to make some on my own!

  22. April Not Specified Not Specified

    I could eat a million of these. I’ve never tried making them myself though, can’t wait to give it a shot! By the way, I nominated you for the Versatile Blogger Award! Here’s my post: http://3hungrymonkeys.wordpress.com/2012/07/17/i-won-something-woot/

  23. Sook Not Specified Not Specified

    I think I’m making these tonight! Looks so incredible! I don’t have lemon grass…. I might have to skip it… Thanks for sharing this recipe! :)

  24. rachel Not Specified Not Specified

    the only thing i don’t have is a steamer…can a crockpot be used as a steamer? if not, what kind of steamer should i invest in?

  25. Kristin Not Specified Not Specified

    Hi, I’m sure this is a dumb question…are the shrimp supposed to be cooked at the beginning of the recipe? Looks awesome, thank you!

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  28. Nicole Not Specified Not Specified

    Eating these right now! Made them very early in the afternoon and let them chill in the fridge till dinner time, which was so easy! Very flavorful! I didn’t have any lemongrass so I used a couple runs of lime zest instead. I like these better than the ones we get for take-out and who knew the were so easy?! Thank you for the recipe, will enjoy these again soon.

  29. Katie Sims Not Specified Not Specified

    I want to have a whole meal with these as the star. What would be some easy good sides to fix up along with them?

  30. Diane Not Specified Not Specified

    I notice that most of the comments here are in the vein of “these look great”, “can’t wait to try them”, etc., but few have actually made them. I, however, just finished making these this afternoon. The flavor of this recipe is wonderful; however, I won’t be able to serve them to company as planned because there is some critical information missing from the directions. First and foremost, because wonton wrappers are essentially pasta, they are going to stick to whatever you steam them in, and mine did, terribly. I now just have a huge jumble of torn up pasta and shrimp balls and a lot of messy clean-up. Now I know why, at the Chinese buffet, the shumai is always sitting atop a lettuce leaf in the basket. It keeps it from sticking during steaming.

    In addition, we are never told when or how to add the soy sauce, the rice wine vinegar, the sesame oil, or the salt and pepper. Does it go into the food processor, or folded into to the shrimp mixture afterwards? This is not as big a problem as the sticking pasta, but the directions are very unclear.

    It would be nice if more care was taken in posting this recipe. I feel like I wasted a lot of time, money, and effort for what essentially wound up being something I can only eat by myself, privately, because it looks terrible and cannot be served to guests.

    • Jenny Park Not Specified Not Specified

      We wish you would have reached out to ask questions before executing the recipe, especially as a newbie to making dim-sum. We have called out, in multiple blog posts, the importance of lining a steamer with something to prevent your items from sticking. Apologies that your dim sum looked so terrible. I haven’t run into an issue that severe in the past, whether my steamer was lined or not.

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