SWEET & Spicy Shrimp Shui Mai with SWEET & Spicy Soy Dip

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  • 1 pound cooked shrimp, peeled and deveined
  • 1/4 cup chopped bamboo shoots
  • 4 tablespoons TABASCO® brand SWEET & Spicy Pepper Sauce, divided
  • 4 tablespoons plus 2 teaspoons soy sauce, divided
  • 2 tablespoons plus 1 teaspoon rice vinegar, divided
  • 2 teaspoons sesame oil
  • 1 teaspoon cornstarch
  • 24 round won ton wrappers


Combine shrimp, bamboo shoots, 2 tablespoons of the TABASCO® SWEET & Spicy Sauce, 2 teaspoons of the soy sauce, 1 teaspoon of the vinegar, sesame oil, and cornstarch in a food processor, and pulse until well blended and evenly chopped. Refrigerate until ready to make dumplings.

To make dumplings, place a tablespoon of filling in the center of a won ton wrapper; wet edge of wrapper with water and bring up sides, pleating wrapper as you go around to create a round dumpling with an opening at the top. Place dumpling on a plastic wrap-lined baking sheet and repeat with remaining filling and won ton wrappers. Dumplings can be frozen at this stage for up to 3 weeks.

For the soy dipping sauce, combine the remaining 4 tablespoons soy sauce, 2 tablespoon TABASCO® SWEET & Spicy Sauce, and 2 tablespoons rice vinegar in a small bowl and set aside until ready to serve.

To steam dumplings, place a steamer rack in a large pot with 1/2 inch of water in it, or set up a bamboo steamer in a large frying pan. Line the steamer rack with lettuce leaves, or lightly oil bamboo trays with sesame oil, and bring water to a boil. Arrange dumplings side by side, but not touching, on rack. Cover and steam 8 minutes. Serve hot with dipping sauce.

Makes 24 dumplings.

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