Go Back
–+ servings

Shrimp and Asparagus Shumai

Chinese dumplings filled with shrimp and asparagus with a Chili and Soy Dipping Sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Course Appetizer
Cuisine Chinese
Servings 4

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.

For Soy Chili Dipping Sauce:

  • Mix all ingredients together and serve.
Keyword dumpling
Tried this recipe?Let us know how it was!