Shrimp and Cilantro Shu Mai Recipe (2024)

Use the tried and true Chinese method of avoiding sticking: put a lettuce leaf or two in your steamer and put the dumplings on the lettuce leaves to cook.

Try parchment paper to line the bottom of the steamer. You can even reuse the parchment paper a few times. That's what I do when I don't have lettuce leaves.

These are fantastic! So savory, but bright with the lime. I should have made a triple batch. My only error was buying dumpling skins that were too thin. They stuck to my steamer and tore open when I pulled them off. I oiled the steamer for the last few and that helped.

Added a jalapeño for some delicious heat. These Shu Mai are sensational! I am very curious about the specific items Mark Bittman used to prop up the plate when steaming in his covered pot. See video.

I see so many have written positive remarks but clearly they do not know what they are missing out on since this recipe is not the best representation of ShuiMai. There are so many seasonings missing & options like using egg whites to bind, lots of spices left out and chinese sauces. I would google this if you really want to know what this recipe is all about since this one is to basic. I like Mark but not this recipe.

Read the reviews and made some revisions with great results! Added 1 egg white, tsp of ginger,half scallion & tsp of soy to first half of shrimp in food processor. Then followed as directed with rest with addition of serrano chili for some heat. Added black vinegar & Chinese chili garlic paste to dipping sauce. Absolutely delicious!! Used a bamboo steamer lined with parchment - put some holes in parchment to let steam through and set over a wok with boiling water on bottom. LOVED IT!!

I made this exactly as written. Not a fan. Also mildly annoyed that the video differs from the recipe itself.If you have ever had shu mai, you can tell that there's just something missing here. It was a lot of work for little reward, in my opinion. Folding the dumplings was fun at least! And can confirm that lettuce is great at keeping them from sticking.I will continue looking for a good dumpling recipe. This one isn't it for me.

ok...this is brilliant, we are making roast duck for Christmas, the paring of shu mai, saki, soy dipping sauce, sticky rice and Bibb lettuce is beyond perfect. thank you not for the inspiration.

OK. This was a dud to me. Too much soy sauce. Cut it in half. I'll try it again when my family forgives me.

How long can these sit prepared in the fridge before steaming if I want to prep them ahead of time?

These were great! One note that might help folks that don't live near an Asian grocery store with lots of options -- we used wonton wrappers and they worked great for our purposes! Steamed for six minutes and came out with the same texture/look as you'd expect.

I used this recipe as a basis for preparing "shrimp cakes," for a gluten-free dish and thought it was very good. I used two teaspoons of tamari and found it PLENTY salty; added 2 Tbsp chicken broth. I didn't have rice wine, so used cooking sherry, instead. To bind the "cakes," I added one slightly beaten egg white, then pan-fried the 4 cakes. The flavor was excellent, but perhaps a little heavy on ginger, which overpowered the cilantro. I'm Chinese and was very happy w/the recipe!

This recipe was overpowered by the cilantro. I would have preferred other ingredients or spices to compliment the primary ingredient cilantro. Despite the overpowering cilantro taste, it was rather tasteless. The soy sauce didn’t help any. I’ve been looking for a flavorful dumpling to make at home and it seems I’m still on the search!

These were delicious and fun to make! I recruited my 93 year old father to help and, while his folding skills left a little to be desired, we had a great time making these together! The sauce was realllly good! Next time, I'll probably add jalapeno, as was suggested previously.

- up the shrimp a little- cut the parsley to ¼ cup and be sure to mince before adding to the food processor - halve the sauce - only put half the lime juice in for Chip then pull some out and add more lime for me- cut the ginger to 2 tsp- make sure to buy lettuce for the steamer- maybe add some crushed red pepper

Made these tonight and they were so great and delicious. Here were my modifications: added 1 large egg and 1 tbsp cornstarch to mixture, and 1 whole jalapeño and steamed in a bamboo steamer lined w/steamer sheet from Asian store for 10 minutes. Absolute perfection!

Tonight was our first time making any kind of Asian dumpling. Ours weren’t as pretty as the ones in the picture, but this recipe is terrific! We did have trouble with sticking, so we’ll try lettuce leaves or parchment paper next time.

Wonderful Dim Sum appetizer! Very easy preparation. We have a large Bamboo Steaming Basket and used that on top of a Wok. Since the distance between the Wok and the Steaming basket was probably greater than suggested in the recipe, I needed to steam the Shu Mai an additional five minutes. Didn't have any Rice Wine so used Dry Sherry in the dipping sauce.

Delicious, easy and a party pleaser! I used the instant pot's steamer, and it worked well. I prefer it more vinegary than salty, so I cut the soy sauce amount to half, and and increased the rice wine vinegar. You can add sesame chili oil as well.Definitely will be making more :)

Read the reviews and made some revisions with great results! Added 1 egg white, tsp of ginger,half scallion & tsp of soy to first half of shrimp in food processor. Then followed as directed with rest with addition of serrano chili for some heat. Added black vinegar & Chinese chili garlic paste to dipping sauce. Absolutely delicious!! Used a bamboo steamer lined with parchment - put some holes in parchment to let steam through and set over a wok with boiling water on bottom. LOVED IT!!

We have been using a similar recipe for a long time and find the shu mai to be a real treat. We have had no sticking problem using a bamboo grate in a wok for steaming. We have been using frozen round dumpling skins breaking a the stack with a cleaver. A little dampening on the frozen face makes one skin peel off readily. The dampening make the skins bond readily when closing.I have noticed a recipe combining pork with the shrimp and intend to try it.