Shumai Shrimp & Turkey Sausage
Chinese dim sum is so versatile! You can fill these wonton wrappers with so many fabulous ingredients! Damien’s dumplings are to die for! Here, I’m mixing up his shumai recipe a bit using turkey sausage with shrimp instead of pork. It’s succulent and spicy, and a great flavor combo, especially with the dipping sauce. I’ve often served this for guests as a starter, but it’s also a nice side for your main course. So grab your chopsticks and dig in!
- ½ pound peeled shrimp, finely chopped
- ½ pound ground turkey sausage, casings removed
- 1 large garlic clove, minced
- 2 tablespoons minced fresh ginger
- 4 green onions, thinly sliced
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 egg whisked, set aside in a bowl
- 12 to 14 square wonton wrappers
- ½ cup sweet chili sauce
- 1 teaspoon minced fresh garlic
- 1 tablespoon fresh lime juice
- 1 teaspoon fresh grated ginger
- ½ teaspoon red pepper flakes
- Place moist towel over wonton wrappers so they don't dry out. Thoroughly mix together in a large bowl the shrimp, turkey sausage, garlic, ginger, green onions, cilantro, salt and pepper.
- Taking one wonton wrapper at a time, place a teaspoon full of mixture into center of wrapper. Fold over top side of the wrapper so points meet securing with a little egg wash. Taking both corners, fold over each other using a little egg wash to secure the ends. Repeat to form the remaining dumplings.
- Bring water to a boil in a wok, about 1½ inches up. Line a bamboo steamer with parchment paper punched with holes to let steam through and sprayed with cooking spray so dumplings won't stick. Place the dumplings about one inch apart in the bamboo steamer and cover. Cook dumplings for 8 to 10 minutes. Serve hot with dipping sauce on the side.
Another way to form the dumplings is by placing a teaspoon in the center of the wonton wrapper and pulling up all sides to form a little package, securing with egg wash.
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