Description
Yummy bite-sized portions of shrimp dumplings—one of my favorite Dim Sum foods.
Ingredients
Units
Scale
Shrimp Filling
- 500 grams prawns
- 50 grams bamboo shoot (rinse thoroughly and squeeze out excess water)
- 50 grams pork fat (optional but highly recommended; mince finely into paste)
- 2 teaspoons oyster sauce
- 1 teaspoon granulated white sugar
- 1/4 teaspoon ground white pepper
- 2 teaspoons sesame oil
- 1 tablespoon Shaoxing wine
- 1/2 tablespoon cornstarch
Dough
- 50 grams wheat starch
- 50 grams tapioca starch
- 1/4 teaspoon salt
- 1/4 teaspoon vegetable oil
- 160 grams boiling water (240 mL or about 2/3 cups)
Instructions
- Prepare the filling: Coarsely chop shrimp and bamboo and transfer both to a medium-sized bowl. Add pork fat. Season with oyster sauce, sugar, white pepper, sesame oil, Shaoxing cooking wine and cornstarch.
- Make the dough: In a bowl of a stand mixer, mix together wheat starch, tapioca starch, and salt. With a hook attachment, add boiling water a little at a time and knead until the dough comes together. Add oil until you get a soft ball that pulls cleanly away from the sides of the mixing bowl.
- Portion the dough: Roll the dough into a thin log and cut out pieces of 10-12 g each. Keep the dough covered at all times to prevent drying.
- Shape the dumplings: To make the dumplings, apply oil to the back side of a knife. Use the backside of that knife to flatten the dough into a circle, with one side slightly thicker than the other. The thicker side will be the base of the filling. The other side will be the delicate pleated folds. Place filling off-center on the thicker base. Fold the thinner side over and make pleats to seal.
- Steam the dumplings: Oil the base of the steamer to prevent the dumplings from sticking. You can also place each dumpling on a small piece of wax paper. Steam for 6 minutes over high heat. Serve immediately with a soy and chili sauce.
- Prep Time: 30
- Cook Time: 6
- Category: Appetizer
- Method: Steam
- Cuisine: Chinese