Shrimp and Pea Shao Mai
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 28
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon minced garlic
- 2 tablespoons soy sauce
- 2 egg whites
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon minced fresh ginger
- 2 tablespoons minced green onions
- 1/2 cup low-sodium soy sauce
- 1/4 cup finely chopped green onion
- 1/4 teaspoon dried crushed red pepper
- 1 teaspoon oriental sesame oil
- 1 tablespoon oriental sesame oil
- 1 tablespoon minced peeled fresh ginger
- Carbohydrate 20 g(7%)
- Cholesterol 18 mg(6%)
- Fat 1 g(2%)
- Fiber 1 g(4%)
- Protein 6 g(12%)
- Saturated Fat 0 g(1%)
- Sodium 482 mg(20%)
- Calories 116
PreparationFor Sauce: Whisk all ingredients in small bowl to blend. (Can be prepared 8 hours ahead. Cover and refrigerate.) For Shao Mai: 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. 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.) 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.
PreparationFor Sauce: Whisk all ingredients in small bowl to blend. (Can be prepared 8 hours ahead. Cover and refrigerate.) For Shao Mai: 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. 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.) 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.
