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!
Shrimp Shu Mai
Makes 20 to 24
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
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.