Recipe

Dim Sum Shrimp Steamed Dumplings Recipe

Add Step-by-Step Photos	Tippystclair / All my dishes 1 year, 5 months ago Steamed dumplings are not that difficult to make and they taste so wonderful when freshly steamed. Prep:30m Cook:5m Servings:4	Tippystclai
	not hard to make

Bamboo Steamer

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grizzlybea

shepherdre

misfitsbak

choclytcan

theiris

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momo_55gra

Ingredients

Transparent Dumpling Dough:

1 cup wheat starch

3 Tbsp potato starch

1/4 tsp salt

1 cup boiling water

1 Tbsp lard or veg shortening

Filling:

1/4 cup bamboo shoots, rinsed and minced

3/4 cup raw shrimp, shelled and deveined

2 Tbsp ground pork fat

1 Tbsp cornstarch

1 egg white

1 Tbsp oyster sauce

1/2 tsp sesame oil

1/2 tsp sugar

1 tsp Chinese rice wine or pale dry sherry (optional)

Directions

Filling:

Finely mince the shrimp.

Combine the egg white and cornstarch.

Mix all the filling ingredients together and refrigerate while preparing the dough.

Dumpling Dough:

Combine the wheat starch and the potato starch in a mixing bowl. Stir in the salt, then gradually add the boiling water while stirring. Wait 5 minutes until the dough has cooled a bit.

While it is still warm mix in the lard a tiny bit at a time.

Knead the dough until it is smooth and the lard is mixed in.

Let the dough rest for at least 15 minutes.

To prepare the wrappers:

Lay a large piece of wax paper on countertop.

Take a heaping teaspoon of dough (approximately a 1-inch ball), roll into a ball and flatten.

Lay the dough out on the wax paper and roll out until approximately three inches in diameter.

Cover the wrappers to keep from drying out while preparing the remaining dough.

Prepare the Dumplings:

Take a level teaspoon of filling and place in the middle of the wrapper.

Spread so that it is not too thick in the middle or the wrapper may break.

Gently fold the wrapper over the filling.

Pleat the edges to seal.

Continue with the remainder of the dumplings.

To Cook:

Steam the dumplings over boiling water in a bamboo steamer (can be purchased at Chinese grocery) until they are transparent, between 3 to 5 minutes.

Serve hot with chili oil dipping sauce

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Comments

grizzlybear 1 year, 5 months ago said:
Interesting will give them a try........nice Post

momo_55grandma 1 year, 5 months ago said:
Wow great recipe thanks

theiris 1 year, 5 months ago said:
Love this one Tippy! How've you been! Wedding season
for me so pretty busy. Have to stop by your page to see what I've missed when things calm down. Mare
P.S. I'm gonna cheat and buy the dumpling sheets!

shepherdrescue 1 year, 5 months ago said:
Sounds wonderful and easier than my Chinese cooking books recipes! Thanks for the post! Your photo is wonderful as well!

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