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Three Cup Chicken
Shumai (Shrimp and Pork Dumplings)
| By : |
Flavorful Pork Dumplings with crunchy shrimps, bouncy pork & fragrant mushrooms. Great make ahead freezer meals
| Prep Time | 40 minutes |
| Cook Time | 10 minutes |
| Servings |
6 servings
|
Ingredients
- 1/2 pound tiger prawns finely chopped, or shrimps
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 1/4-1/2 teaspoon oil optional
- 1/2 pound ground pork
- 2 tablespoons chicken stock unsalted
- 1 tablespoon cornstarch
- 1 tablespoon Shaoxing wine
- 2 teaspoons light soy sauce
- 1 teaspoon fish sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper ground
- 1/2 teaspoon sugar
- 3/4 stalk green onions finely chopped
- 2 slices Ginger grated
- 1-2 shiitake mushrooms dried, re-hydrated and finely chopped (see tips)
- 20-24 wonton wrappers round
Ingredients
|
Instructions
- Pat dry the shrimps with paper towels. Place the chopped shrimps in a medium mixing bowl. Add in
1 teaspoon of cornstarch and1/4 teaspoon of salt. - Place the ground pork in a large mixing bowl. Pour in
1 tablespoon of cornstarch, white pepper, sugar, Shaoxing wine, soy sauce, fish sauce, sesame oil, and chicken stock. - Squeeze and mix the seasoned ground pork with your hands, then throw it against the mixing bowl until it resembles a paste-like consistency. Wash your hands and do the same with the seasoned shrimps. Put the pastes into the fridge and prepare the remaining ingredients.
- Finely chop green onions and re-hydrated shiitake mushrooms. Grate the ginger slices.
- Remove the pork and shrimp pastes from the fridge. Pour all the ingredients into the ground pork paste mixing bowl. Squeeze and mix the ingredients with your hands until blended. Remember to throw the paste against the mixing bowl!!
- Place a wonton wrapper on one hand. Scoop roughly
3/4 - 1 tablespoon of mixed paste on the wonton wrapper with a butter knife or the dull end of a spoon. Then, wrap it into a cylinder shape with an open top. - Place a parchment liner into the bamboo steamer, then place the Shumai on the liner. Close the bamboo steamer lid.
- Place a steamer rack and pour
1 cup of water into the Instant Pot. Place the bamboo steamer filled with Shumai into the pressure cooker. Close lid and cook on Manual at High Pressure for 3 minutes. Wait for another 5 minutes and do a Quick Release. - Remove the bamboo steamer from the pot and enjoy them immediately!
Recipe Notes
Amy and Jacky are a husband and wife team behind pressurecookrecipes.com. Born and raised in families from the restaurant industry, they have what they have coined “foodie genes”. Surrounded by so much food growing up and in their own food media company they started on their own, they fell in love with every aspect of food from photography to recipe development. In their exploration of delicious food and cooking techniques, they stumbled across pressure cooking and more importantly, Instant Pot! Amy and Jacky started their blog to bring happiness to the world through good food that is easy to make and delicious to eat! They want all of their readers to feel inspired and excited when cooking with their very own pressure cooker.
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Une recette qui a fait sensation chez nous. Il faut y mettre un peu de temps, mais la présentation dans l’étuveur en bambou est magnifique.
Fantasic!
Can you save them pre-steamed in the fridge? If so, for how long? Thank you!
Thanks for this great recipe. I like it. To my mind the most delicious seafood is shrimps. I love to cook grilled shrimps for dinner. I prefer to eat grilled shrimps with salad and eggs. I took grilled shrimps recipe here https://club.cooking/recipe/grilled-shrimp/