Legume Free Shrimp Shumai
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Learn more →Ingredients
4 servings
For the filling
- 1 lb large shrimp, peeled and deveined
- 6 oz ground pork
- 2 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tbsp shaoxing wine
- 1 tbsp sesame oil
- 1 tsp fresh ginger, finely grated
- 1 tsp sugar
- ½ tsp white pepper
- ½ tsp salt
- 1 tbsp cornstarch
- 2 green onions, white and light green parts only, finely chopped
For assembling
- 20–24 round wonton wrappers (about 3.5-inch diameter)
- 2 tbsp tobiko or masago (flying fish roe or capelin roe), for topping (optional)
For serving
- soy sauce, for dippingChef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning.
- chili oil, for dipping (optional)
Instructions
- 1
Coarsely chop half the shrimp into rough ¼-inch pieces and set aside. Place the remaining shrimp in a food processor and pulse 6–8 times until a coarse paste forms — you want texture, not a smooth purée.
- 2
In a large bowl, combine the shrimp paste, chopped shrimp, ground pork, soy sauce, Shaoxing wine, sesame oil, ginger, sugar, white pepper, salt, cornstarch, and green onions. Stir vigorously in one direction for about 2 minutes until the mixture is cohesive and slightly sticky — it should hold together when pressed.
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