Monday, September 20, 2021

Shumai (Shrimp and Pork Dumplings) #MultiCookerMonday

This Shumai is tender dough wrapped around a shrimp and pork mixture and then steamed in an instant pot.  It is wonderful as part of an appetizer platter or as a component to a Chinese meal.

Shumai

We are using our small kitchen appliances today. It is Multi-Cooker Monday.......
Each month a group of us get together with our friend Sue of Palatable Pastime and share recipes that we have made using our small kitchen appliances.  Let's take a look at what everyone is sharing today.....


Chinese Food on Plate

I served these up along with some other fun Chinese foods and made a small plate dinner.  We enjoyed them with Lettuce Wraps and Vegetable Fried Rice.  It was quick, easy and satisfying.



appetizers, dumplings, pork, shrimp, Asian
Appetizers
Chinese
Yield: 12 Dumplings
Author: Wendy Klik
Shumai (Pork and Shrimp Dumplings)

Shumai (Pork and Shrimp Dumplings)

This Shumai is tender dough wrapped around a shrimp and pork mixture and then steamed in an instant pot. It is wonderful as part of an appetizer platter or as a component to a Chinese meal.
Prep time: 10 MinCook time: 3 MinTotal time: 13 Min

Ingredients

  • 1/4 lb. cleaned, peeled and deveined shrimp, finely chopped
  • 1/2 t. cornstarch
  • small pinch of salt
  • 1/4 lb. ground pork
  • 1 T. chicken stock
  • 1/2 T. cornstarch
  • 1/2 T. dry vermouth
  • 1 t. soy sauce
  • 1/2 t. fish sauce
  • 1/2 t. sesame oil
  • dash of white pepper
  • pinch of sugar
  • 1 scallion, white part only, minced
  • 1/4 t. ginger paste
  • 12 round wonton wrappers

Instructions

  1. Combine the shrimp, cornstarch and salt in a small bowl.  Set aside.
  2. Combine the pork, chicken stock, cornstarch, vermouth, soy sauce, fish sauce, sesame oil, pepper and sugar.  Add the shrimp mixture, scallion and ginger. Mix thoroughly with your hands, throwing the paste against the sides of the bowl, this will increase the bounciness of the Shumai. 
  3.  Place a wonton wrapper into your hand and add about a Tablespoon of the meat mixture into the center.  Wrap the wonton around the meat, pleating and leaving the top open.  
  4. Place into a steamer that will fit onto the steaming rack of your instant pot.  Add 1 cup of water to the instant pot.  Place the steamer on the rack, close the lid and pressure cook on high for 3 minutes.  Allow to slow release for 5 minutes before using the quick release method.  

Nutrition Facts

Calories

102.22

Fat (grams)

2.96

Sat. Fat (grams)

0.98

Carbs (grams)

5.91

Fiber (grams)

0.19

Net carbs

5.71

Sugar (grams)

0.09

Protein (grams)

11.93

Sodium (milligrams)

467.62

Cholesterol (grams)

89.40

6 comments:

  1. One of my dumpling books has recipes for open ones, which I had no idea existed. So cool that you can do these in an Instant Pot! Love your pork and shrimp combo.

    ReplyDelete
    Replies
    1. Yes, mine didn't turn out very pretty but they were delicious. I will have to keep practicing until I get it right. YUM

      Delete
  2. This is great! Great idea to make it in instant pot. I am bookmarking to try a vegan version. The platter also looks delicious!

    ReplyDelete
  3. Love the shrimp and pork shumai yum!

    ReplyDelete

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