Shrimp Shau Mai

Name: Shrimp Shau Mai
Ingredients: 0.333 cup chopped canned water chestnuts; 0.25 cup chopped scallions; 0.5 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; 0.5 teaspoon sea salt; 0.25 teaspoon freshly ground black pepper; 1 package wonton wrappers; Shau Mai Dipping Sauce

2.8

(27)

2 Reviews

By

Martha Stewart Editors

Updated on September 28, 2016

Yield:

20

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

Ingredients

⅓ cup chopped canned water chestnuts
¼ cup chopped scallions
½ 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
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 package wonton wrappers
Shau Mai Dipping Sauce

Directions

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