Shrimp and Mushroom Sui Mei

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
These open-faced dumplings are a staple of Hong Kong dim sum. Round gyoza skins work best here. If you can't find them, cut square wonton wrappers into circles using a three-inch biscuit cutter. Lining the bamboo steamer with cabbage leaves ensures the dumplings won't stick. To vary the texture and taste, top each dumpling with lump crabmeat or a small piece of scallop instead of shrimp, and dot with hoisin sauce instead of hot sauce.
Yield: 8 servings (serving size: 3 dumplings)
Ingredients
- Cooking spray
- 3 1/2 cups thinly sliced cremini mushrooms (about 6 ounces)
- 1 3/4 cups thinly sliced shiitake mushroom caps (about 4 ounces)
- 1 cup thinly sliced green onions
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon dry sherry
- 2 1/2 teaspoons minced peeled ginger
- 2 teaspoons dark sesame oil
- 4 ounces peeled and deveined medium shrimp
- 24 gyoza skins (round wonton wrappers)
- 6 peeled and deveined medium shrimp, each cut crosswise into 4 pieces
- 4 large napa (Chinese) cabbage leaves
- 1 tablespoon sambal oelek (ground fresh chile paste) or Sriracha (hot chile sauce)
Preparation
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms to pan; sauté 8 minutes or until liquid evaporates. Spoon mushrooms into a food processor. Add onions and next 5 ingredients (through 4 ounces shrimp); process 10 seconds or until finely chopped.
2. Working with 1 gyoza skin at a time (cover remaining skins to prevent drying), spoon about 1 tablespoon shrimp mixture into center of each skin. Moisten edges of skin with water. Gather up and crimp edges of skin around filling; lightly squeeze skin to adhere to filling, leaving top of dumpling open. Place 1 shrimp piece on top of filling, pressing gently into filling. Place dumpling on a baking sheet; cover loosely with a damp towel to prevent drying. Repeat procedure with remaining skins and filling.
3. Line each tier of a 2-tiered bamboo steamer with 2 cabbage leaves. Arrange 12 dumplings, 1 inch apart, over cabbage in each steamer basket. Stack tiers, and cover with steamer lid.
4. Add water to skillet to a depth of 1 inch, and bring to a boil. Place steamer in pan, and steam dumplings for 15 minutes or until done. Remove dumplings from steamer, and spoon 1/8 teaspoon sambal oelek onto each dumpling. Discard cabbage.
Nutritional Information
- Calories:
- 120 (14% from fat)
- Fat:
- 1.9g (sat 0.3g,mono 0.6g,poly 0.8g)
- Protein:
- 7.2g
- Carbohydrate:
- 17.6g
- Fiber:
- 1.3g
- Cholesterol:
- 31mg
- Iron:
- 1.8mg
- Sodium:
- 357mg
- Calcium:
- 36mg
Member Ratings and Reviews
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This is a great... I doubled up the shrimp and only used half the mushrooms the second time I made them. It was much better. If you do not have that much shrimp I would just leave them off and do all mushroom which would be great.07/25/08
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The filling was tasty-but this was my first attempt at steaming dumplings and that went REALLY poorly. I ended up with a Big Pile of Goo...So for that reason I will not make again. I am sure it was my mistake in steaming, but too much work for no reward.06/08/08




