AuthorMike EgrieCategoryDifficultyAdvanced
Steamed Shrimp Shumai with Miso Vegetables
Yields4 Servings
Prep Time30 minsCook Time20 minsTotal Time50 mins
 8 oz cooked salad shrimp, thawed, divided
 2 garlic cloves, coarsely chopped
 2 large egg whites
 2 tbsp cornstarch
 1 tsp grated fresh ginger
 16 wonton wrappers
 2 tbsp toasted sesame oil
 10 oz shredded carrots
 3.50 oz shiitake mushrooms, sliced
 1 bunch bok choy, chopped
 2 packets (.25 ounces each) miso-cup reduced sodium soup
 2 green onions, thinly sliced (optional)
1

Line rimmed baking pan with parchment paper. In food processor, pulse ½ the shrimp, garlic, egg whites, cornstarch and ginger until a smooth paste forms, scraping down bowl occasionally. Transfer to medium bowl; stir in remaining shrimp.

2

Make 4 stacks of 4 wrappers each; with scissors, trim corners of wrappers to form 3-inch circles. Lay wrappers on work surface; place 1½ teaspoons shrimp mixture in center of each wrapper. Brush edges of wrappers with water. Fold wrappers into pleats around the sides of filling to create basket shapes, leaving filling exposed at top; place on prepared pan. Makes 16 shumai.

3

Fill medium saucepan with 2 inches of water; place steamer basket or metal strainer in saucepan. (Basket or strainer should fi t tightly; water should not touch pan bottom of basket.) Cover saucepan; heat water to a boil over high heat. Place 8 shumai, filling side up, in steamer basket; cover and steam 10 minutes or until internal temperature of filling reaches 145°. Repeat with remaining 8 shumai, adding additional water to saucepan and heating to a boil before placing shumai in steamer basket.

4

In separate medium saucepan, heat oil over medium-high heat. Add carrots; cook and stir 2 minutes. Add mushrooms and bok choy; cook and stir 5 minutes or until vegetables are crisp-tender. Drain vegetables; return to saucepan. Prepare soup as label directs using only half the amount of water; stir into vegetables. Makes about 4 cups.

5

Serve shumai over vegetable mixture; sprinkle with onions, if desired.

Ingredients

 8 oz cooked salad shrimp, thawed, divided
 2 garlic cloves, coarsely chopped
 2 large egg whites
 2 tbsp cornstarch
 1 tsp grated fresh ginger
 16 wonton wrappers
 2 tbsp toasted sesame oil
 10 oz shredded carrots
 3.50 oz shiitake mushrooms, sliced
 1 bunch bok choy, chopped
 2 packets (.25 ounces each) miso-cup reduced sodium soup
 2 green onions, thinly sliced (optional)

Directions

1

Line rimmed baking pan with parchment paper. In food processor, pulse ½ the shrimp, garlic, egg whites, cornstarch and ginger until a smooth paste forms, scraping down bowl occasionally. Transfer to medium bowl; stir in remaining shrimp.

2

Make 4 stacks of 4 wrappers each; with scissors, trim corners of wrappers to form 3-inch circles. Lay wrappers on work surface; place 1½ teaspoons shrimp mixture in center of each wrapper. Brush edges of wrappers with water. Fold wrappers into pleats around the sides of filling to create basket shapes, leaving filling exposed at top; place on prepared pan. Makes 16 shumai.

3

Fill medium saucepan with 2 inches of water; place steamer basket or metal strainer in saucepan. (Basket or strainer should fi t tightly; water should not touch pan bottom of basket.) Cover saucepan; heat water to a boil over high heat. Place 8 shumai, filling side up, in steamer basket; cover and steam 10 minutes or until internal temperature of filling reaches 145°. Repeat with remaining 8 shumai, adding additional water to saucepan and heating to a boil before placing shumai in steamer basket.

4

In separate medium saucepan, heat oil over medium-high heat. Add carrots; cook and stir 2 minutes. Add mushrooms and bok choy; cook and stir 5 minutes or until vegetables are crisp-tender. Drain vegetables; return to saucepan. Prepare soup as label directs using only half the amount of water; stir into vegetables. Makes about 4 cups.

5

Serve shumai over vegetable mixture; sprinkle with onions, if desired.

Steamed Shrimp Shumai with Miso Vegetables
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