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Sirloin Cheddar & Shrimp Shumai

January 31, 2019

Juicy Sirloin Cheddar & Shrimp Shumai

 

(Makes 30 pieces)

 

Filling:

1½ pounds ground beef (preferably 80/20)

½ pound raw shrimp, finely chopped

1 cup finely shredded sharp cheddar cheese

1 shallot, finely chopped

1 scallion, green only, finely chopped

1 teaspoon ground ginger

1 teaspoon garlic powder

1 tablespoon rice vinegar

1 tablespoon toasted sesame oil

2 tablespoons soy sauce

2 teaspoons cornstarch

1 teaspoon freshly ground black pepper

 

1 egg

30 wonton wrappers

 

Dipping sauce:

Sriracha or sambal oelek

Soy sauce

 

Make the Filling

In a large bowl, mix together all the filling ingredients until evenly combined. Set aside.  In a small bowl, beat the egg with 2 tablespoons of water until combined. Set aside.

 

Assemble the Shumai

Just like you would meatballs, take 2 tablespoons of filling and gently roll into a ball. Transfer to a parchment paper lined baking pan and repeat with remaining filling, placing each meat ball about 1 inch apart from each other.

 

After you have formed all the meat balls, take one wonton wrapper at a time and wet the middle with some egg wash. Place the wrapper over a meatball and gently press into the meatball and invert to create each shumai. Transfer onto a piece of parchment paper and repeat with remaining wrappers.

 

Steam the Shumai

Fill a large pot with 2 inches of water and bring to a simmer. Using a bamboo steamer lined with parchment paper, place the shumai about half inch apart and steam in the pot for about 8-10 minutes, until cooked through. Combine the sriracha and soy sauce and serve with the cooked shumai. 

 

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© 2019 The Delicious Cook by Ronnie Woo. All Rights Reserved.

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