Steamed Shrimp-and-Edamame Shumai in Lemon Broth

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By
Ming Tsai
Portrait of Ming Tsai
Ming Tsai

Chef Tsai is a James Beard & Emmy Award-winning chef, philanthropist, TV personality, and entrepreneur. He is the creator of award-winning restaurants, author of five cookbooks, and current host/executive producer of PBS-TV's Simply Ming. In 2022, Chef Tsai became Iron Chef Tsai as he joined the cast of five world-class chefs in the Netflix series Iron Chef: Quest for an Iron Legend. Chef Tsai is the foremost interpreter of East-West cooking. He has always been a believer that "you are what you eat" and that food is medicine.

Experience: Chef Ming Tsai has over 40 years of experience. Chef Tsai has hosted and executive produced the PBS cooking show, Simply Ming, for 18 seasons. Chef Tsai is a leading voice for stop AAPI hate initiatives, a chef ambassador for World Central Kitchen, and the chairman of the National Advisory Board for Family Reach, helping raise over $10 million for the foundation since 2012. In 2020, Chef Tsai founded MingsBings: a nationally recognized, award-winning, consumer-packaged goods startup.

Food & Wine's Editorial Guidelines
Updated on December 1, 2015
Yield:
4 to 5 - course servings
Cook Mode (Keep screen awake)

Ingredients

  • 1 1/4 cups Shrimp Mousse

  • 1/4 cup chopped chervil

  • 1/2 cup shelled edamame (thawed if frozen), 15 reserved for garnish

  • Kosher salt and freshly ground pepper

  • 20 wonton wrappers

  • 1 quart chicken stock or low-sodium chicken broth

  • 2 tablespoons fresh lemon juice

Directions

  1. Set up a steamer.

  2. Gently fold the Shrimp Mousse with the chervil and edamame to make the filling. Season with salt and pepper.

  3. To form the shumai, hold 1 wonton wrapper in your hand. Place 1 heaping tablespoon of the filling in the center of the wrapper. Bring the wrapper up around the filling, pleating as you go; you should have 6 to 8 pleats. Tap the shumai against a work surface to flatten the bottom. The filling should be level with the top of the dumpling. Repeat with the remaining wrappers and filling.

  4. Steam the dumplings for 5 minutes; you will probably have to do this in batches.

  5. Meanwhile, heat the stock. Add the lemon juice and season with salt and pepper.

  6. Serve 4 to 5 shumai in a shallow bowl with the broth. Garnish each serving with 3 edamame.

Originally appeared: June 2011

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