Steamed Shrimp Dumplings

Steamed Shrimp Dumplings

Steamed Shrimp Dumplings

Ingredients: 4 servings

Wrapping dough

Wheat starch (or corn starch)1/2 cup / 100 g / 3.5 oz
Potato starch2 tsp / 10 g / 0.4 oz
Salt1/2 tsp
Lard1 tsp / 5 g / 0.2 oz
Boiling water1/2 cup / 120 g / 4.2 oz

Filling

Shrimp, minced7 oz / 200 g / 7.1 oz
Bamboo shoot, finely minced1/4 cup / 50 g / 1.8 oz
Leek, finely minced1/4 cup / 50 g / 1.8 oz
Ground pork1/4 cup / 50 g / 1.8 oz
Salt1 tsp
Chinese rice wine1 tbsp
Fresh coriander, chopped1 tsp
S&B La-Yu (chili oil)1 tbsp

Directions

  1. Put flour starch, potato starch and salt in a bowl, add boiling water and mix quickly. Once the temperature of the mixture has cooled, add lard and blend mixture by hand, then wrap and leave about 30 minutes at room temperature.
  2. Combine filling ingredients in a bowl.
  3. Shape 1) into a 2.5cm (1") diameter rod, cut into 10 g (3oz) pieces, flatten with a rolling pin and make skins each, approx. 7cm (3") in diameter.
  4. Put filling in the center of each skin before the dough dries and fold in half. Wrap skin into half-moon shapes and seal edges.
  5. Place wax paper on a steamer, add dumplings and steam for about 7 minutes.
  6. Place dumplings on a plate, sprinkle coriander over them and drizzle on S&B La-Yu (chili oil).

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