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.

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.....

• Air Fryer Croutons by Karen's Kitchen Stories
• Shumai (Instant Pot) by A Day in the Life on the Farm
• Slow Cooker Apple Butter by Magical Ingredients
• Steamed Caramel Fresh Cream Bread Pudding-Pressure Cooker by Sneha's Recipe

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)

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

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