Shrimp Shau Mai: A Taste of Hong Kong in Your Kitchen

The clatter of bamboo steamers, the fragrant steam swirling around my face, and the excited chatter of families – these are the sounds and sensations that flood my memory whenever I think of dim sum. I vividly recall my first encounter with shau mai in a bustling Hong Kong restaurant. The vibrant orange shrimp peeking out from the top of the delicate dumpling, the savory aroma – it was an instant love affair. Each bite was an explosion of textures and flavors, a testament to the artistry of Cantonese cuisine. This Shrimp Shau Mai recipe brings that authentic experience into your home, allowing you to create a little bit of Hong Kong magic in your own kitchen.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 8 minutes
• Total Time: 38 minutes
• Servings: 4
• Yield: 24 dumplings
• Dietary Type: Pescatarian

Ingredients

• 1/2 lb shrimp, raw and peeled
• 1/2 tablespoon cooking wine
• 1/2 tablespoon sesame oil
• 1 teaspoon cornstarch
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup chopped water chestnut
• 3 tablespoons coriander, chopped
• 2 tablespoons ground pork fat (or solid vegetable oil) or 2 tablespoons lard (or solid vegetable oil)
• 24 medium shrimp (raw, peeled, whole with tail)
• 48 wonton skins

Equipment Needed

• Cutting board
• Knife
• Mixing bowl
• Steamer

Instructions

1. Begin by preparing the shrimp filling. Coarsely chop the 1/2 pound of raw, peeled shrimp. Don’t over-process; you want some texture in the filling.
2. In a mixing bowl, combine the chopped shrimp with the cooking wine, sesame oil, cornstarch, sugar, salt, and pepper. Mix thoroughly to ensure all the ingredients are well incorporated.
3. Chop the coriander finely. Add the chopped coriander to the mixing bowl along with the chopped water chestnuts and ground pork fat (or lard or solid vegetable oil). Mix all the ingredients together until evenly distributed. This mixture will form the savory base of your shau mai.
4. Now, it’s time to assemble the shau mai. Place a tablespoon of the shrimp filling on top of a wonton skin.
5. Take one of the medium shrimp (raw, peeled, whole with tail) and place it on top of the filling, with the tail pointing upwards, “to the sky.” This presentation is classic for shau mai and adds a beautiful visual element.
6. Wet the edges of the wonton skin with a little water. This helps the two layers of wonton skin adhere to each other and seal in the filling.
7. Cover the shrimp and filling with another wonton skin, allowing the tail of the shrimp to stick out between the two skins. Gently press down around the filling to create a well-sealed dumpling. If the edges of the wonton skin are too dry, use a little more water to ensure a proper seal.
8. Wrap the wonton skins around the filling, making sure the edges are sealed tightly. The shape should resemble a small, open-topped basket with the shrimp tail protruding.
9. Repeat steps 4-8 until all the filling and shrimp are used.
10. Once all the shau mai are assembled, place them in a steamer.
11. Steam the shau mai for 8 minutes over high heat. This will cook the shrimp and filling through, while also softening the wonton skins to a tender, slightly chewy texture.
12. After 8 minutes, carefully remove the steamer from the heat. The shau mai are now ready to be served.

Expert Tips & Tricks

• For an even more intense flavor, consider marinating the chopped shrimp for 30 minutes before mixing it with the other filling ingredients.
• If you can’t find water chestnuts, jicama can be used as a substitute, providing a similar crisp texture.
• Don’t overcrowd the steamer basket. Steam in batches if necessary to ensure even cooking.
• To prevent the shau mai from sticking to the steamer basket, line it with parchment paper or lettuce leaves.
• For a richer flavor, consider adding a small amount of finely minced ginger to the shrimp filling.
• If you find that the wonton skins are drying out too quickly, keep them covered with a damp cloth while you’re working.
• For a more visually appealing presentation, try pleating the edges of the wonton skins as you wrap them around the filling.

Serving & Storage Suggestions

Serve the Shrimp Shau Mai hot, straight from the steamer. They are delicious on their own or with your favorite dipping sauce, such as soy sauce, chili oil, or a sweet and sour sauce. Arrange them artfully on a plate, showcasing the vibrant orange shrimp tails.

Leftover shau mai can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, steam them again for a few minutes until heated through. You can also microwave them, but they may become slightly softer. For longer storage, shau mai can be frozen. Place them on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer bag and store for up to 1 month. Steam directly from frozen, adding a few extra minutes to the cooking time.

Nutritional Information

Please note that these values are approximate and can vary based on specific ingredient brands and preparation methods.

Nutrient	Amount per Serving	% Daily Value
Calories	216 kcal	11%
Total Fat	12 g	18%
Saturated Fat	5 g	25%
Cholesterol	60 mg	20%
Sodium	678 mg	28%
Total Carbohydrate	16 g	5%
Dietary Fiber	1 g	4%
Sugars	1 g	–
Protein	12 g	24%

Variations & Substitutions

• Spicy Shau Mai: Add a pinch of red pepper flakes or a drizzle of chili oil to the shrimp filling for a spicy kick.
• Chicken Shau Mai: Substitute ground chicken for the shrimp to create a different flavor profile.
• Vegetarian Shau Mai: Use a mixture of finely chopped vegetables such as mushrooms, carrots, and cabbage instead of shrimp. Add tofu for protein.
• Gluten-Free Shau Mai: Look for gluten-free wonton wrappers.
• Pork and Shrimp Shau Mai: Increase the amount of ground pork fat and reduce the shrimp quantity slightly for a richer flavor.
• Seafood Medley Shau Mai: Incorporate other seafood such as scallops or crabmeat into the filling for a more complex flavor.

FAQs (Frequently Asked Questions)

Q: Can I make the shau mai ahead of time?
A: Yes, you can assemble the shau mai and keep them refrigerated for up to 24 hours before steaming. Just cover them with a damp cloth to prevent the wonton skins from drying out.

Q: Can I use frozen shrimp for this recipe?
A: Yes, you can use frozen shrimp, but make sure to thaw it completely and pat it dry before chopping.

Q: What if I don’t have a steamer?
A: You can improvise a steamer by placing a metal colander or strainer inside a large pot with a few inches of water. Make sure the water doesn’t touch the bottom of the colander. Cover the pot with a lid and steam as directed.

Q: How do I know when the shau mai are cooked through?
A: The shrimp should be opaque and firm to the touch. You can also cut one open to check that the filling is cooked through.

Q: My wonton skins are tearing. What am I doing wrong?
A: The wonton skins may be too dry. Try keeping them covered with a damp cloth while you’re working, and be gentle when handling them. You can also lightly brush them with water to make them more pliable.

Final Thoughts

Now that you’re armed with this delicious Shrimp Shau Mai recipe, I encourage you to step into your kitchen and create a little taste of Hong Kong. Don’t be intimidated by the folding process; even if your dumplings aren’t perfectly shaped, they will still be incredibly delicious! Share your creations with friends and family, experiment with different fillings, and let the flavors transport you to the bustling streets of Hong Kong. And don’t forget to let me know how they turned out – I’d love to hear your feedback and any creative twists you’ve added! Consider serving these delectable dumplings alongside a fragrant jasmine tea or a crisp, dry white wine for a truly unforgettable dining experience. Happy cooking!