30-Minute Steamed Shrimp Shu Mai
Homemade shrimp shu mai with fresh ginger, scallion, and sesame oil filling, steamed in wonton wrappers until the filling turns opaque. The pureed shrimp mixture creates a smooth, tender filling that peeks through pleated wrapper edges. Ready in under 30 minutes, these dumplings serve as an appetizer or dim sum course.
Ingredients
- 1 pound large shrimp, peeled and deveinedground pork1:1porkshellfish-free
traditional variant
- 1 ½ tablespoon fresh ginger, minced
- 1 bunch scallion, chopped
- 2 teaspoon soy sauce, for filling
- 2 teaspoon sesame oil
- 2 egg
- 4 teaspoon corn starch
- 24 wonton wrappergyoza wrapper1:1wrapper
similar texture
- soy sauce, for serving(optional)
Instructions
- 1
Combine shrimp, ginger, scallion, soy sauce, sesame oil, eggs, and corn starch in a food processor and puree until smooth and thick.
- 2
Dollop filling into the center of each wonton wrapper, bring up the sides and pleat to form a drawstring purse with filling peeking out slightly. Cover with a damp towel.
- 3
Fill a deep skillet or wok with water halfway and set a 2-tiered bamboo steamer on top, ensuring it does not touch the water.
- 4
Bring water to a simmer over medium-high heat without boiling.
- 5
Line each steamer tier with parchment paper and place 12 shu mai in each tier.
- 6
Place steamer over simmering water, cover, and steam until the filling is opaque and cooked through.
- 7
Serve immediately with soy sauce.
Tips
Keep wonton wrappers covered with a damp towel to prevent drying while filling.
Do not let water boil; maintain a gentle simmer to steam evenly.
Parchment paper prevents wrappers from sticking to steamer basket.
Good to Know
Refrigerate uncooked shu mai up to 24 hours in an airtight container. Freeze uncooked for up to 3 months; steam from frozen, adding 2-3 minutes.
Prepare filling and assemble shu mai up to 24 hours ahead. Keep covered in refrigerator.
Serve immediately after steaming with soy sauce for dipping. Pairs well with chili oil or vinegar.
Common Mistakes
Do not boil water; use a gentle simmer to avoid overcooking or drying the filling.
Do not skip the damp towel cover; wrappers dry quickly and become brittle.
Do not overfill wrappers; use only 2 teaspoons to ensure they seal and cook properly.
Substitutions
similar texture