What do you add to your Shrimp Chinese Dumplings?!

Best Answer - Chosen by Voters

Shrimp Siu Mai (Dumplings)

Recipe courtesy Giada De Laurentiis


Level: Easy
Yield: 16 dumplings
Times:Prep 15 min Inactive Prep-- Cook20 min Total:35 min


Ingredients
Dumplings:
1 egg white
1 teaspoon sesame oil
1/2 teaspoon arrowroot
1/2 red bell pepper, cored, seeded and diced into 1/4-inch pieces
1 medium carrot, peeled and diced into 1/4-inch pieces
1/4 cup frozen petite peas, thawed
1/4 cup chopped chives
1 (1-inch) piece fresh ginger, peeled and minced
1 teaspoon kosher salt
1/2 pound large shrimp, peeled, deveined and cut into 1/4-inch pieces
4 egg roll wrappers
Vegetable oil cooking spray
Dipping sauce:
1/4 cup low-sodium soy sauce
2 tablespoons honey
3/4 teaspoon hot sauce (recommended: Sriracha)
1 garlic clove, minced
Directions
Dumplings: In a medium bowl, whisk together the egg white, sesame oil and arrowroot until frothy. Stir in the bell pepper, carrot, peas, chives, ginger, salt, and shrimp. Put 1/2 of the mixture in a food processor. Blend until the mixture forms a chunky paste. Return the paste to the bowl and combine it with the remaining vegetable mixture. Cut each egg roll wrapper into 4 equal-sized squares. Spoon about 1 tablespoon of the mixture into the center of each piece of dough. Gather the sides of the egg roll wrapper around the filling leaving the top of the filling uncovered. If necessary, use a little water to help secure the wrapper in place. Spray the bottom of a bamboo or stainless steel steamer with vegetable oil cooking spray. Working in batches, stand the dumplings, uncovered filling side up, in the steamer and cover. Steam until the shrimp turn pink and are cooked through, about 6 to 8 minutes.

Dipping sauce: In a small bowl, whisk together the soy sauce, honey, hot sauce and garlic.

Arrange the dumplings on a platter and serve the dipping sauce alongside.

Here's what my Mom always put in her mixture:

-Ground Pork
-Beaten egg
-Chopped green onions
-Chopped cilantro (minimal)
-Roughly chopped shrimp
-Toasted sesame seed oil
-Ground white pepper
-Finely diced dried Chinese mushrooms- (rehydrated after soaking in warm water)
Note: After the mushrooms have softened, squeeze out the excess water and remove the stems with a sharp knife. They are too tough to eat. Use the tops only in your dish. However, save the stems and use them in your soup for the dumplings.

I'm a personal chef. I just happen to be of Chinese heritage if that makes a difference. :) (Street Cred.!!)

What's fun with those is that anything can go in! Sambal oelek/sriracha sauce will give it some zing. Some cilantro will bring a fresh complimentary taste to the sweetness of the shrimps. Droplets of sesame oil give an interesting aroma and droplets of fish sauce make it taste more "authentic".

I haven't made those in a long time, now I crave them badly!

Just shrimp is fine, you don't need another meat unless you want one. May I also suggest carrot in your dumplings.