The Outdoor Kitchen Show     |     home

Shrimp & Andouille dim sum
I've got two versions here, dumplings (potstickers, gyoza) and shu mai. I came up with these recipes when I had some extra boiled shrimp. Tweak it however you want!

Filling:
1/2 lb boiled shrimp, peeled
1/2 lb andouille, diced
fresh garlic and ginger, to taste
up to 1 tbs low sodium soy sauce
optional herbs: tarragon, coriander
hot sauce
1/2 lime juice
sliced green onions

won ton wrappers (found in the produce case)

Dipping sauce:
1/4 seasoned rice vinegar
1/4 low sodium soy sauce
garlic paste, ginger paste
dash hot chili sesame oil
sliced green onions
hot sauce
sugar
Combine all ingredients to taste.


Chop the shrimp and andouille in small pieces (use a mini-chopper if you want). Stir in remaining filling ingredients to taste. Lay a won ton wrapper on a plate and moisten it all over with a little water. To make gyoza, add filling and wrap the wonton wrapper over to make a half-moon shape. To make shu mai, put the won ton wrapper in your hand (make a circle with your thumb and forefinger, lay the wrapper on top and gently push filling into center). Wrap edges around to make a small cylinder. Set on a plate to flatten the bottom. Top with sesame seeds (optional).

To cook these, you have several options. Steamer baskets are easy, but I like mine browned. You can do this in a skillet or a foil pack on the grill.
Skillet: Spray a non-stick skillet with non-stick spray. Heat to medium high. Place gyoza in the skillet and let them begin to brown on one side. Add 1/4 cup water to the skillet and cover tightly to let them steam. When the water has evaporated, the gyoza will begin to brown again. You can let them brown on both sides, if desired. Shu mai can be cooked the same way, although steamer baskets are the more traditional method.
Foil packet: similar to skillet. Heat a grill to high. Spray the foil well with non-stick spray or use Release foil. Lay one sheet on the bottom to make a tray, have a top sheet to seal the packet. Let the dumplings brown for just a bit then add the water. Cover with top sheet to let steam. When the water evaporates, the dumplings will brown. Remove from heat when golden brown and serve with dipping sauce.

BACK TO RECIPES