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Shrimp and Snap Pea Shumai

Photo: Christopher Testani

Hands-on time 30 mins
Total time 40 mins
Yield

Serves 6 (serving size: 3 dumplings)

Shumai (pronounced "shoe-my") are pretty open-faced, purse-shaped dumplings. Though there are no seams to seal and the shape is generally free-form, it does take a little finesse. If you can't find round gyoza skins, cut square wonton wrappers into 3- or 3 1/2-inch circles with a biscuit cutter.  

Ingredients

  • 9 ounces peeled and deveined medium shrimp, divided
  • 1/3 cup thinly sliced green onions
  • 1 teaspoon grated peeled fresh ginger
  • 1 teaspoon dark sesame oil
  • 1/8 teaspoon kosher salt
  • 1 cup thinly sliced sugar snap peas
  • 18 round gyoza skins
  • Cooking spray
  • Napa (Chinese) cabbage or romaine lettuce leaves

Nutrition Information

  • calories 94
  • fat 1.3 g
  • satfat 0.2 g
  • monofat 0.4 g
  • polyfat 0.4 g
  • protein 6 g
  • carbohydrate 11 g
  • fiber 1 g
  • cholesterol 54 mg
  • iron 1 mg
  • sodium 180 mg
  • calcium 37 mg
  • sugars 1 g
  • Est. Added Sugars 0 g

How to Make It

  1. Place half of shrimp in a mini food processor; pulse 5 times or until chopped. Add onions, ginger, oil, and salt; pulse 2 to 3 times or until almost ground. Spoon into a medium bowl. Finely chop remaining shrimp. Stir chopped shrimp and peas into ground shrimp mixture.

  2. Working with 1 gyoza skin at a time (cover remaining skins to prevent drying), place skin on a work surface, starchy side up. Moisten edge of skin with water. Spoon about 4 teaspoons shrimp mixture into center of each skin. Gather up and pleat edge of skin around filling, pressing to seal pleats; lightly squeeze skin to adhere to filling, leaving top of dumpling open. Place on a baking sheet lined with plastic wrap coated with cooking spray. Cover with a damp towel or paper towels to prevent drying. Repeat procedure with remaining gyoza skins and filling.

  3. Line each tier of a 2-tiered bamboo steamer with cabbage or lettuce leaves. Arrange 9 dumplings, 1 inch apart, over leaves in each basket. Stack tiers; cover with steamer lid. Add water to a skillet to a depth of 1 inch; bring to a boil. Place steamer in pan; steam dumplings 8 minutes or until done, swapping tiers halfway through cooking. Discard leaves.