Recipe courtesy of Ronnie Woo
Sirloin Cheddar and Shrimp Shumai
- Level: Intermediate
- Yield: 30 shumai
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 285
- Total Fat
- 10
- Saturated Fat
- 4
- Carbohydrates
- 32
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 15
- Cholesterol
- 64
- Sodium
- 457
- Total: 40 min
- Active: 30 min
Ingredients
1 1/2 pounds ground beef (preferably 80 percent lean)
1/2 pound raw shrimp, finely chopped
1 cup finely shredded sharp Cheddar
1 shallot, finely chopped
1 scallion, green part only, finely chopped
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
2 tablespoons soy sauce
2 teaspoons cornstarch
1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon freshly ground black pepper
1 large egg
30 wonton wrappers
Dipping Sauce:
Sriracha or sambal oelek
Soy sauce
Directions
- Line a baking sheet with parchment paper. Line a bamboo steamer with parchment paper and place it in a pot filled with 2 inches of water. Set aside.
- To make the filling, in a large bowl, combine the beef, shrimp, Cheddar, shallot, scallion, vinegar, sesame oil, soy sauce, cornstarch, garlic powder, ginger and pepper and mix with your hands until evenly combined. Set aside.
- In a small bowl, beat the egg with 2 tablespoons of water until combined. Set aside.
- To assemble the shumai, gently roll 2 tablespoons of filling into a ball, just as you would a meatball. Transfer the ball to the prepared baking sheet. Repeat with the remaining filling, leaving about 1 inch between balls.
- Use your finger to wet the middle of a wrapper with some beaten egg. Place the wrapper over a meatball and gently press into the meatball; invert the wrapper to partially enclose the filling. Pinch the wrapper gently to secure it around the filling. Transfer the shumai to a piece of parchment paper and repeat with remaining wrappers and meatballs.
- Bring the water in the pot fitted with the bamboo steamer to a simmer. Place the shumai in the basket, leaving about 1/2 inch between each (work in batches if necessary). Steam until cooked through, 8 to 10 minutes.
- For the dipping sauce: Whisk together the sriracha and soy sauce in a small bowl. Serve with the steamed shumai.