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Author Notes: My 7-yr old son's favorite lunch is always the same--the dumplings (shu mai) I make for him. I made these dumplings for him because all the frozen ones from the Asian market contained MSG. Now these tiny treasures have become my son's currency at school. He doubles his shu mai ‘order’ each morning. He says when he sits down to lunch, a group of his friends crowd around him, offering their cookies, treats and drinks for a ‘pot sticker’. Often, he'll just give them away to anyone with enough enthusiasm to ask. They take a little time to make, but you can make a lot at once and freeze them in little baggies of four. Take them out and microwave with a wet paper towel over them for 2 minutes and instant lunch.
You can add diced lotus root, edamame or water chestnuts for crunch--my son (and his friends) insist on 'meat only' dumplings. - edamame2003 - edamame2003
Food52 Review: Edamame2003's homemade shrimp and pork dumplings embrace all the flavors we've come to enjoy in a dumpling. I loved the ease of mixing all the spices in the blender and combining with the shrimp and pork to create a filling packed with zing. These dumplings have a pronounced ginger flavor and a lot of black pepper -- I’d recommend using half the amount of black pepper called for. Simply served with soy sauce they are yum! - jvcooks - jvcooks
Makes approximately 50 dumplings
- 1 pound large shrimp. Cleaned, shelled, deveined and chopped
- 1 pound ground pork
- 1/4 cup fresh cilantro (if there are roots, even better)
- 1/8 cup shallot
- 1/8 cup ginger
- 4 garlic cloves
- 1/8 cup sesame oil
- 1/4 cup Tamari or Soy Sauce
- 1 tablespoon black pepper
- 2 egg whites, whipped
- 1/8 cup tapioca flour
- 1 lemon (juice)
- 50 round shu mai wrappers
- In a blender, mix together cilantro, shallots, ginger, garlic, sesame oil, soy and black pepper until an even and smooth consistency.
- In a large mixing bowl whip 2 egg whites, add tapioca flour and lemon. (I use my stand mixer)
- Add blended spices, pork and chopped shrimp and mix together.
- To wrap the dumplings, place about 2 teaspoons of filling in the middle of a wrapper. Set the dumpling bottom on a flat surface and pinch the sides together until it is standing.
- Fill the bottom pot portion of a steamer with water. Use parchment paper to line the steamer tray (and poke holes in the paper). Place the dumplings in the steamer tray.
- Bring the water to a boil and cover the steamer with the dumplings and steam for 45 minutes.
- Enjoy with soy sauce, hoi sin, and/or sambal oelek chili.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Dumplings
- This recipe was entered in the contest for Your Best Brown Bag Lunch