My F&W
quick save (...)

Steamed Shrimp-and-Edamame Shumai in Lemon Broth

  • SERVINGS: 4-5 first course servings
  • FAST
  1. 1 1/4 cups Shrimp Mousse
  2. 1/4 cup chopped chervil
  3. 1/2 cup shelled edamame (thawed if frozen), 15 reserved for garnish
  4. Kosher salt and freshly ground pepper
  5. 20 wonton wrappers
  6. 1 quart chicken stock or low-sodium chicken broth
  7. 2 tablespoons fresh lemon juice
  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.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.