Shrimp and Mushroom Sui Mei

Name: Shrimp and Mushroom Sui Mei
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 170 grams 1/2 cups thinly sliced cremini mushrooms (about; 2 teaspoons dark sesame oil; 1 Tbsp dry sherry; 3 teaspoons minced peeled ginger; 237 milliliters thinly sliced green onions; 2 Tbsps low-sodium soy sauce; 4 larges napa (Chinese) cabbage leaves; 24 gyoza skins (round wonton wrappers); 113 grams 3/4 cups thinly sliced shiitake mushroom caps (about; 113 grams peeled and deveined medium shrimp; 6 mediums peeled and deveined medium shrimp, each cut crosswise into 4 pieces; 1 Tbsp sambal oelek (ground fresh chile paste) or Sriracha (hot chile sauce)

This recipe makes 8 servings with 63 calories, 7g of protein, and 2g of fat each. If $1.35 per serving falls in your budget, Shrimp and Mushroom Sui Mei might be an excellent gluten free, dairy free, and pescatarian recipe to try. Head to the store and pick up shrimp, shiitake mushroom caps, shrimp, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.

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Cooking Spray

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Frying Pan

Add mushrooms to pan; saut 8 minutes or until liquid evaporates. Spoon mushrooms into a food processor.

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Mushrooms

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Food Processor

Frying Pan

Add onions and next 5 ingredients (through 4 ounces shrimp); process 10 seconds or until finely chopped.

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Onion

Shrimp

Working with 1 gyoza skin at a time (cover remaining skins to prevent drying), spoon about 1 tablespoon shrimp mixture into center of each skin. Moisten edges of skin with water. Gather up and crimp edges of skin around filling; lightly squeeze skin to adhere to filling, leaving top of dumpling open.

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Shrimp

Water

Place 1 shrimp piece on top of filling, pressing gently into filling.

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Shrimp

Place dumpling on a baking sheet; cover loosely with a damp towel to prevent drying. Repeat procedure with remaining skins and filling.

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Baking Sheet

Line each tier of a 2-tiered bamboo steamer with 2 cabbage leaves. Arrange 12 dumplings, 1 inch apart, over cabbage in each steamer basket. Stack tiers, and cover with steamer lid.

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Cabbage

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Steamer Basket

Add water to skillet to a depth of 1 inch, and bring to a boil.

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Water

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Frying Pan

Place steamer in pan, and steam dumplings for 15 minutes or until done.

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Frying Pan

Remove dumplings from steamer, and spoon 1/8 teaspoon sambal oelek onto each dumpling. Discard cabbage.

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Sambal Oelek

Cabbage

Equipment

Ingredients

Servings:

170grams

1/2 cups thinly sliced cremini mushrooms (about 2teaspoons

dark sesame oil 1Tbsp

dry sherry 3teaspoons

minced peeled ginger 237milliliters

thinly sliced green onions 2Tbsps

low-sodium soy sauce 4larges

napa (Chinese) cabbage leaves 24

gyoza skins (round wonton wrappers)113grams

3/4 cups thinly sliced shiitake mushroom caps (about 113grams

peeled and deveined medium shrimp 6mediums

peeled and deveined medium shrimp, each cut crosswise into 4 pieces 1Tbsp

sambal oelek (ground fresh chile paste) or Sriracha (hot chile sauce)

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Santa Margherita Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 26 dollars.