All posts tagged Shrimp and Shitake shumai

Shrimp and Shitake Shumai

Tasty Tip 

Shrimp and Shitake Shumai

Contributing Chef- Abby Reibman- Author of  The Desk and The Stove

Dumplings, popular on dim-sum tables, are also an integral part of the Chinese New Year feast – these small packages are thought to contain luck. This steamed version filled with shrimp, cilantro and shitake mushrooms are a super tasty treat, and, served in these cute Chinese soup spoons, they are the  perfect canape for your Chinese New Year party. The Hostess Handbook suggests giving your guests small red envelops filled with candy coins (traditionally money) with the dumplings and serving in these cute Chinese soup spoons. 金玉滿堂:Jinyu mangtang (May your wealth [gold and jade] come to fill a hall). In other words: Happy New Year!!!


½ cup soy sauce
1 tbl  rice wine
1 tbl sesame oil, plus more for cooking
½ tbl fresh ginger, minced
½  pound shrimp, peeled and deveined
½ cup shitake mushrooms, chopped
½  cup  cilantro leaves, finely chopped
¼ cup scallions, chopped, white part only
20 round dumpling skins
juice of ½ lime
splash of white wine


  1. Sear the shitake mushrooms in sesame oil in a small saute pan for about 3-4 min on medium-high heat. Deglaze with white wine and season with salt and pepper.
  2. Combine the soy sauce, rice wine, sesame oil and 1 tbl of the minced ginger in a small bowl.
  3. Blend half the shrimp, half the mushrooms, half the cilantro, ½ tbl of the ginger and all the scallions in food processor to form a paste.  Add 2 tbl of the soy sauce mixture and transfer to a bowl.
  4. Roughly chop the rest of the shrimp and mushrooms together and add to the paste with the rest of the cilantro. Stir to combine. Meanwhile, add the lime juice to the rest of the soy sauce mixture to create a dipping sauce.
  5. Separate the dumpling wrappers and using a fingertip, wet the edges of each with a bit of water. Spoon 1 tsp of the shrimp mixture into the middle of the wrapper and gently gather the edges around the mixture, pleating the edges. A bit should be left exposed.
  6. In a large pot, bring about an inch of water to a boil, and rig a steamer on top (I used a metal colander). Turn the heat down to a simmer. Gently place the dumplings in a single layer at the bottom of the steamer (or colander) and cover.  Cook until the wrapper becomes tender – about 5-6 minutes.  Transfer to a serving platter and serve with the dipping sauce.