Maybe someone can help me out, but I think the proper term for the following recipe would be a shrimp shumai? It's a steamed dough with a shrimp, cabbage + green onion filling inside. I would call it a dumping, but then I used egg roll wrappers... so whatever it's called, it was good and super easy to make.
Egg roll wrappers stuffed with shrimp ,cabbage + green onion, sauteed in sesame oil and plated in a special sauce
Shrimp Dumpings (Shumai)
Prep Time: 10 minutes
Cook Time: 10 minutes to sautee shrimp mixture, 20 minutes to steam
egg roll wrappers (12)
shrimp (2 c.)
cabbage or cole slaw mix (1 c.)
green onions (2 stalks)
sesame oil (2 tbsp.)
soy sauce (1 tbsp.)
For the dipping sauce:
soy sauce (1/4 c.)
rice wine vinegar (1/4 c.)
white sugar (1/8 c.)
green onion (1 stalk)
-Add sesame oil and soy sauce to the bottom of a frying pan.
-Chop shrimp, cabbage, and green onion into small pieces and add to the frying pan and cook on medium heat.
-Set up steamer and turn on water so that it's just below a boil and steam is being produced.
*I didn't have a proper steamer, so I set up a large pot with two small strainer baskets inside. One was placed in upside down and I filled the water just beneath the height of the first strainer to start.
-While the water is heating up, divide the shrimp mixture among the egg roll wrappers.
-I found the wrappers sealed best and were more pliable (less likely to rip) if I brushed a layer of water on the surface first.
-Fold the wrappers in any style you wish.
*I pinched the edges together with the shrimp forming a little sac. I've seen others fold them in half like a taco and pinch the edges closed so they were more of a moon shape, or fold all 4 corners in so it forms a square - up to you!
-Arrange dumplings on the second steamer tray (greased previously) and place inside steamer to cook.
***While dumplings are steaming, you can make the dipping sauce.***
-Add soy sauce, rice wine vinegar + white sugar to a small saucepan. Cook until sugar is dissolved, then add chopped green onion.
-Dumplings should cook (steam) in about 20 minutes. You can tell once the dough turns more translucent and shiny.
-Plate dumplings on top of the sauce or serve on the side for dipping!