Steamed Shrimp and Edamame Shumai in Lemon Broth
Serve 4 to 5 shumai in a shallow bowl with the broth. Garnish each serving with 3 edamame.
Nutrition Information
- Calories: 183 kcal
- Carbohydrates: 19g
- Protein: 6g
- Potassium: 479mg
- Fiber: 3g
- Sugar: 11g
Ingredients:
-
1 1/2 pounds shrimp, peeled and deveined
-
3 large large eggs
-
1 cup unsalted butter, cut into 1/8-inch pieces
-
1 tablespoon truffle oil
-
2 1/2 teaspoons kosher salt
-
1/2 teaspoon white pepper
-
1/4 cup chopped chervil
-
1/2 cup shelled edamame (thawed if frozen), 15 reserved for garnish
-
Kosher salt
-
Freshly ground black pepper
-
20 wonton wrappers
-
1 quart chicken stock or low-sodium chicken broth
-
2 tablespoons fresh lemon juice
Shrimp Mousse
Shumai
Instructions:
-
In a food processor, blend the shrimp and eggs until almost smooth. Add the butter, truffle oil and salt and white pepper. Pulse until the butter is incorporated, but small pieces are still visible.
-
Make the Shumai
Set up a steamer. Gently fold 1 1/4 cups shrimp mousse with the chervil and edamame to make the filling. Season with salt and pepper.
-
To form the shumai, hold 1 wonton wrapper in your hand. Place 1 heaping tablespoon of the filling in the center of the wrapper. Bring the wrapper up around the filling, pleating as you go; you should have 6 to 8 pleats. Tap the shumai against a work surface to flatten the bottom. The filling should be level with the top of the dumpling. Repeat with the remaining wrappers and filling.
-
Working in batches, steam the dumplings for 5 minutes. Meanwhile, heat the stock. Add the lemon juice and season with salt and pepper.
-
Serve 4 to 5 shumai in a shallow bowl with the broth. Garnish each serving with 3 edamame.
Make the Shrimp Mousse
about us
A decade ago, we set out to bring cooks together from all over to exchange recipes and to support each other in the kitchen. We wanted to create a buzzing place for others who do what we do all day long: talk about food! Since we started Make The Foodie Call, tens of millions of cooks and eaters have found their way to the site.