Crayfish Shiumai With Dipping Sauce

As an entree or a main, these crayfish dumplings are perfect for any summer meal!

These dumplings can be cooked and eaten straight away or frozen for when you need them. If you like chili, don’t be afraid to add a little! To the sauce or the dumplings!

Ingredients

Shuimai

  • 1/2 (450g) Chinese cabbage thinly sliced
  • 1 tbsp salt
  • 1 tbsp cornstarch (extra for dusting)
  • 450g crayfish meat
  • 1 cup finely diced spring onion
  • 3/4 cup finely diced coriander
  • 3 tbsp soy sauce
  • 3 tbsp finely grated fresh ginger
  • 2 tbsp sesame oil
  • 2 large whisked eggs
  • 55 to 60 shiu mai wrappers or wonton wrappers

Dipping Sauce

  • 1/2 cup soy sauce
  • 1/2 cup rice wine vinegar
  • 2 tsp sugar
  • 3 cloves minced garlic
  • 2 tsp toasted sesame seeds
  • 2 tsp sesame oil

Instructions

Arranging the Shui Mai

  1. line a baking tray with baking paper and lightly coat with corn starch.
  2. In a food, processer pulse the crayfish meat until almost smooth.
  3. In a large bowl add crayfish, cabbage, spring onions, coriander, soy sauce, 1 tbsp cornstarch, ginger, sesame oil, and eggs and mix together with a wooden spoon or hands until well combined.
  4. Clear a large area on the bench.
  5. Set a small bowl of water, the bowl of filling, and the baking tray nearby.
  6. Open the package of wrappers and arrange a few on the bench in front of you.
  7. Add a heaped teaspoon of the filling in the center of the wrapper.
  8. Using a pastry brush or your fingers, dab a bit of water around the edge of the wrapper.
  9. Crimp the wrapper up and around the filling, squeezing slightly with your fingers to bring the wrapper together like a pouch.
  10. place on the baking tray and place plastic wrap lightly over the tray.
  11. As you finish each dumpling, line them up on the baking tray.

Cooking the Shui Mai

  1. Set up a steamer with 5-10cm of water in the bottom.
  2. Line the basket with cabbage leaves. (do not add Shui Mai yet)
  3. Put over medium-high heat and cover. When the steam begins to escape from the steamer, remove it from the heat.
  4. Place the Shui Mai in the basket so they do not touch.
  5. Add the pot back onto medium-high heat and cook dumplings for 5 to 7 minutes or until cooked.
  6. Enjoy!

Dipping Sauce

  1. Whisk all ingredients together
  2. Enjoy!

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