May 25, 2020

Shrimp and Asparagus Shumai with Soy Chili Dipping Sauce

These Shrimp and Asparagus Shumai are packed with flavor, and are a delightful starter for a home-cooked Chinese dinner. What could be better than making your Chinese restaurant favorites at home any time you have a craving?

Instead of the asparagus, feel free to substitute a different vegetable, that maybe you already have on hand. You could always use chopped cabbage, peas, or sliced snow/snap peas instead of the asparagus. Or, you could leave out the shrimp, and make an all vegetable dumpling. The wrappers I bought said they were vegan, so by replacing the shrimp with more veggies, this could be a completely vegan dish.

Shrimp and Asparagus Shumai

Chinese dumplings filled with shrimp and asparagus with a Chili and Soy Dipping Sauce.

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Prep Time 30

Cook Time 12

Total Time 42

Course Appetizer

Cuisine Chinese

Servings

Equipment

Bamboo or other steamer
Food processor

Ingredients

For Shrimp and Asparagus Shumai:

½ pound raw shrimp, peeled and deveined chopped
½ cup steamed asparagus chopped
2 scallions chopped
1 tsp fresh ginger, chopped
1 clove garlic, chopped
2 tsp white wine
2 tsp soy sauce
1 tsp sesame oil
24 round pot sticker wrappers
6 leaves of lettuce
1 tbsp. cornstarch

For Soy and Chili Dipping Sauce:

3 tbsp. white wine
2 tbsp. rice vinegar
2 tbsp. soy sauce
2 tsp sesame oil
1 tsp chili paste
2 scallion
2 tbsp. fresh cilantro, chopped

Instructions

For the Shrimp and Asparagus Shumai:

In a food processor, combine all the ingredients, and pulse about 10 times until everything is ground together.
Lay the dumpling wrappers out on a parchment lined, cornstarch dusted, baking sheet. Put one teaspoon of filling in the middle of each wrapper, and then moisten the edges with water. Raise one side of the dumpling straight up and pinch into a pleat. Repeat on all sides of the dumpling.
Fill a Dutch oven with and inch of water, and bring it to a boil. Line your steamer with lettuce leaves and place the shumai on top of the leaves. Steam for 12 minutes. Serve with dipping sauce.