Name: Shrimp and Pea Shao Mai
Yield: Makes about 28
Ingredients: 1/2 cup low-sodium soy sauce; 2 tablespoons seasoned rice vinegar; 2 tablespoons minced green onions; 1 tablespoon minced garlic; 1 tablespoon minced peeled fresh ginger; 1 tablespoon oriental sesame oil; 1/4 teaspoon dried crushed red pepper; 3/4 cup frozen petite green peas, thawed or 1/2 pound fresh peas, shelled; 3/4 pound uncooked shrimp, peeled, deveined; 2 egg whites; 2 tablespoons soy sauce; 1 tablespoon minced fresh ginger; 1 teaspoon oriental sesame oil; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/8 teaspoon dried crushed red pepper; 1/4 cup finely chopped green onion; 28 gyoza wrappers

Shao mai are classic Chinese steamed dumplings. They make a nice starter or an innovative addition to a buffet.

Recipe information

Yield
Makes about 28

Ingredients

Dipping Sauce

1/2 cup low-sodium soy sauce

2 tablespoons seasoned rice vinegar

2 tablespoons minced green onions

1 tablespoon minced garlic

1 tablespoon minced peeled fresh ginger

1 tablespoon oriental sesame oil

1/4 teaspoon dried crushed red pepper

Shao Mai

3/4 cup frozen petite green peas, thawed or 1/2 pound fresh peas, shelled

3/4 pound uncooked shrimp, peeled, deveined

2 egg whites

2 tablespoons soy sauce

1 tablespoon minced fresh ginger

1 teaspoon oriental sesame oil

1/4 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon dried crushed red pepper

1/4 cup finely chopped green onion

28 gyoza wrappers

Preparation

For Sauce:
Step 1
Whisk all ingredients in small bowl to blend. (Can be prepared 8 hours ahead. Cover and refrigerate.)
For Shao Mai:
Step 2
If using fresh peas, cook in boiling salted water 2 minutes. Drain; transfer to small bowl. Do not precook frozen peas. Puree shrimp in processor. Add 1 egg white and next 6 ingredients. Process just until blended, using on/off turns. Transfer mixture to bowl. Stir in 1/2 cup peas and green onion.
Step 3
Lightly beat egg white in bowl. Place 1 wrapper on work surface. Brush wrapper with egg white. Place 1 tablespoon filling in center. Gather wrapper around filling, leaving top of filling exposed and forming pouch. Top with some peas. Repeat with remaining ingredients. (Can be made 8 hours ahead. Place on waxed paper-lined cookies sheet. Cover; chill.)
Step 4
Arrange dumplings 1/2 inch apart on oiled steamer basket or rack. Place over boiling water. Cover and steam until dough is tender and filling is cooked, about 10 minutes. Serve with sauce.

TagsDumpling Chinese East Asian Asian Shrimp Shellfish Seafood Pea Bean and Legume Vegetable Ginger Herbs & Spices Starter Snack Dinner Dairy Free Steam Lunar New Year Bon Appétit

Recipe information

Ingredients

Dipping Sauce

Shao Mai

Preparation

For Sauce:

Step 1

For Shao Mai:

Step 2

Step 3

Step 4

Recipe notes