Shumai with Dipping Sauce

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (2 Shumai, 1/2 Tbsp dipping sauce) contains 90 calories, 11 g carbohydrate, (0 g fiber), 10 g protein, 1 g fat, (0 g saturated fat), 50 mg cholesterol, 100 mg omega-3 fats, and 680 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 90
  • Makes: 24
  • Active Time: 35 minutes
  • Total Time to Make: 45 minutes
Shumai with Dipping Sauce

Ingredients

Shrimp Paste
Sauce

You'll Need

food processor, citrus zester, steamer basket

Directions

  1. Make shrimp paste: Process peeled shrimp in batches, until shrimp is pasty; transfer to large bowl. Add egg white, 1 tsp chili sauce, lemongrass blend, ginger blend, zest, shallots, green onions, cilantro, and salt. Mix until well-combined.
     
  2. Combine oil, water, vinegar, sugar, remaining 1 tsp chili garlic sauce, and soy sauce in mixing bowl. Add green onions; set aside.
     
  3. Add at least 1 inch of water to large, heavy pan. Heat on MED-HIGH to rapid boil.  Liquid must be hot enough to create steam below food, but must not touch it. 
     
  4. Center 1 Tbsp shrimp paste on wonton wrapper; pinch up edges to form open "purses."
     
  5. Arrange prepared purses in single layer in steamer basket. Place basket in steamer pan; cover with tight-fitting lid. Cook 8-9 min, until internal temp of shrimp paste reaches 165 degrees (check by inserting thermometer halfway into thickest part of purse).
     
  6. Remove from heat; using extreme caution, remove lid carefully away from face, avoiding steam. 
     
  7. Transfer to serving platter. Serve with soy dipping sauce.
Chef Tips
  • Create mini-ravoli with leftover wontons. Fill with pumpkin puree, mushroom ragu, etc. Seal with egg wash and steam. 
  • Create crispy noodles by cutting leftover wontons in strips and deep-frying. 
  • Turn up the heat with extra chili garlic sauce.

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