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Shrimp Shau Mai


This tasty recipe for shrimp shau mai comes courtesy of Michael Eisner.

  • Yield: Makes about 20

Source: The Martha Stewart Show, April Early Summer 2007


  • 1/3 cup chopped canned water chestnuts
  • 1/4 cup chopped scallions
  • 1/2 pound shelled and deveined shrimp, chopped
  • 2 teaspoons toasted sesame oil
  • 2 tablespoons peanut oil
  • 1 tablespoon sherry wine
  • 2 teaspoons cornstarch
  • 1 to 2 teaspoons sugar, optional
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 package wonton wrappers
  • Shau Mai Dipping Sauce


  1. In a large bowl, mix together water chestnuts, scallions, shrimp, sesame oil, peanut oil, sherry wine, cornstarch, sugar, if desired, salt, and pepper.

  2. Using a knife, trim the edges of each wonton wrapper to form a round. Place 1 tablespoon filling in the center of each wrapper; moisten edges with water. Cup your hand around wrapper, gathering folds up and around the filling. Press gathered folds lightly around filling to adhere.

  3. Fill a large skillet or wok with 2 cups water; bring to a boil. Set a bamboo steamer into skillet and line with a damp piece of cheesecloth or a piece of parchment paper. Place shau mai in steamer about 1-inch apart. Cover and cook until filling is cooked through, 6 to 8 minutes. Serve immediately with dipping sauce.

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