Recipes Steamed Shrimp-and-Edamame Shumai in Lemon Broth Be the first to rate & review! Plus: More Seafood Recipes and Tips By Ming Tsai Ming Tsai Facebook Instagram Twitter Website 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 Print Rate It Share Share Tweet Pin Email Yield: 4 to 5 - course servings 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 Set up a steamer. Gently fold the Shrimp Mousse with the chervil and edamame to make the filling. Season with salt and pepper. 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. Steam the dumplings for 5 minutes; you will probably have to do this in batches. Meanwhile, heat the stock. Add the lemon juice and season with salt and pepper. Serve 4 to 5 shumai in a shallow bowl with the broth. Garnish each serving with 3 edamame. Rate it Print