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Shrimp, Scallop and Pork Shumai (Tyler Florence) Recipe

Shrimp, Scallop and Pork Shumai (Tyler Florence) Recipe

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Shrimp, Scallop and Pork Shumai (Tyler Florence)

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Ingredients:

Serving

1/2 lb medium shrimp, shelled and deveined
1/2 lb bay scallops
1/2 lb ground pork
2 tbsp minced fresh ginger
2 tbsp minced fresh cilantro leaves
2 tbsp minced shallots
2 tsp rice wine vinegar
1 tbsp sesame oil
2 egg white , whipped
sea salt and freshly ground black pepper
2 tsp cornstarch
1/2 lemon, juiced
1 (10-oz) package round wonton wrappers ( about 40 to 50 wrappers per package)
1 cup frozen peas
canola oil , for brushing the steamer
savoy cabbage , for lining the steamer, optional
minced green onions, for garnish
serving suggestion : soy sauce or dipping sauces of your choice

Directions:

To make the filling: Combine the shrimp, scallops, pork, ginger, cilantro, shallots, vinegar, sesame oil and egg whites in a food processor. Season with salt and pepper, add the corn starch and lemon juice and pulse to combine- I like my fillings to have a little texture. (Alternatively chop the shrimp and scallops finely then add the pork, ginger, cilantro and vinegar and chop together. Transfer the mixture to a bowl and rapidly mix in the vinegar, sesame oil, egg whites, seasoning, corn starch and lemon juice.)
To make the shumai: Hold a wonton wrapper in your hand. Spoon 1 tablespoon of the filling into the center of the wrapper (rinse the spoon in cold water so the filling doesn't stick). Gather the edges of the wrapper up around the filling and squeeze the sides together with your fingers forming a little pleated cup. (The sides will naturally pleat, leaving the filling slightly exposed.) Tap the dumpling on the table so the bottom is flat and it stands upright then set aside on a baking sheet. Repeat with the remaining wrappers and filling. Top each shumai with a pea. (You can freeze any leftover filling.)
Lightly oil the bottom of a bamboo steamer then line it with the cabbage leaves. Stand the dumplings in the steamer in a single layer taking care that they don't touch one another. (A 10-inch steamer will accommodate 12 shumai). Bring about 2 inches of water to a boil in a wok. Set the bamboo steamer in the wok, cover it with the bamboo lid and steam until the shumai feel firm, 10 to 12 minutes. Serve the shumai immediately garnished with green onions and accompanied by soy sauce or dipping sauces of your choice.
SERVINGS: 40 (PER PIECE); Calories: 63; Total Fat 2 grams; Saturated Fat: 1 grams; Protein: 4 grams; Total carbohydrates: 7 grams; Sugar: 0 grams Fiber: 0 grams; Cholesterol: 15 milligrams; Sodium: 84 milligrams

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	69.51 Kcal (291 kJ)
Calories from fat	47.17 Kcal
		% Daily Value*
Total Fat	5.24g	8%
Cholesterol	9.76mg	3%
Sodium	116.02mg	5%
Potassium	53.71mg	1%
Total Carbs	3.09g	1%
Sugars	0.25g	1%
Dietary Fiber	0.28g	1%
Protein	2.61g	5%
Vitamin C	1mg	2%
Iron	0.2mg	1%
Calcium	4.6mg	0%

Amount Per 100 g
Calories	278.08 Kcal (1164 kJ)
Calories from fat	188.7 Kcal
		% Daily Value*
Total Fat	20.97g	8%
Cholesterol	39.03mg	3%
Sodium	464.11mg	5%
Potassium	214.85mg	1%
Total Carbs	12.38g	1%
Sugars	1.01g	1%
Dietary Fiber	1.14g	1%
Protein	10.44g	5%
Vitamin C	4.2mg	2%
Iron	0.9mg	1%
Calcium	18.5mg	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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