Shrimp Siu Mai (Dumplings)
Serves: 5
Terry Wiza
1 January 1970
Based on User reviews:
48
Spice
40
Sweetness
44
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tsp
Sesame Oil1 tsp
Arrowroot1 cup
Chives (chopped)1 tsp
Kosher Salt1 cup
Soy Sauce (low-sodium)2 tbsps
HoneyDirections:
1
Watch how to make this recipe
2
Dumplings: In a medium bowl, whisk together the egg white, sesame oil and arrowroot until frothy
3
Stir in the bell pepper, carrot, peas, chives, ginger, salt, and shrimp
4
Put 1/2 of the mixture in a food processor
5
Blend until the mixture forms a chunky paste
6
Return the paste to the bowl and combine it with the remaining vegetable mixture
7
Cut each egg roll wrapper into 4 equal-sized squares
8
Spoon about 1 tablespoon of the mixture into the center of each piece of dough
9
Gather the sides of the egg roll wrapper around the filling leaving the top of the filling uncovered
10
If necessary, use a little water to help secure the wrapper in place
11
Spray the bottom of a bamboo or stainless steel steamer with vegetable oil cooking spray
12
Working in batches, stand the dumplings, uncovered filling side up, in the steamer and cover
13
Steam until the shrimp turn pink and are cooked through, about 6 to 8 minutes
14
Dipping sauce: In a small bowl, whisk together the soy sauce, honey, hot sauce and garlic
15
Arrange the dumplings on a platter and serve the dipping sauce alongside