Add shrimp. Reduce heat to maintain a simmer; steam, covered, until shrimp just turn pink, 3-5 minutes. Serve hot or, if desired, immediately drop shrimp into bowl of ice water; drain.

When the water boils, place the dish on the rack and cover with the wok lid. Steam over a high flame for five to eight minutes, or until the shrimp are cooked.

The only dim sum she ever made was siu mai: small, open-topped dumplings filled with pork and shrimp. These were far ... My grandmother would steam them in a large tiered steamer, and serve ...

They have a mild flavor, meaning you can toss them in any kind of sauce, but they can also be fried or steamed and just eaten ...