Food & Cooking Recipes Appetizers Shrimp Shau Mai 2.8 (27) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email 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. Rate it Print