Chinese Shrimp Dumplings
Dumpling, a delicate and light-tasting dish, is regarded as a signature of Chinese cuisine. The dish may look sophisticated, yet it is possible to make at home.
- cutting board
- oiled plate
For the sauce
For the dough
- 3/4 cup wheat starch
- 2 tsp tapioca starch
- 1/4 tsp salt
- 1/2 cups water boiling
- 2 tsp vegetable oil
Make the Dumpling Dough
- In a medium bowl, combine the wheat starch, tapioca starch, and the salt.
- Slowly stir in 1/2 cup of the boiling water. Add the oil and begin using your hands to shape into a dough.
- Add the remaining 2 tablespoons of boiling water if the dough is too dry. Don’t overwork the dough, but continue shaping for about 2 minutes, until it is smooth and shiny.
- Cover and let rest for 20 minutes.
Make the Filling
- Place the shrimp in a medium bowl and add the bamboo shoots, green onion, rice wine, sesame oil, salt, pepper, egg white, and cornstarch. Mix all the ingredients together.
- Cover and refrigerate for 1 hour to give the flavors a chance to meld.
Form the Dumplings
- Coat a paper towel with vegetable oil and use it to oil your cutting board or work surface and the broad side of a cutting knife. Keep the dough covered to prevent it drying out while preparing the dumplings.
- Break off 1 teaspoon of the dough and roll into a ball. Flatten the ball of dough by pressing it in the palm of your hand.
- Lay the dough on the oiled work surface and press down on it with the oiled side of the knife or cleaver to form a circle that is 2 1/2 to 3 inches wide.
- Place a heaping teaspoon of filling in the middle of the wrapper, spreading it out evenly, but not touching the edges.
- Carefully lift the top edge of the wrapper and fold it over the filling toward you (you should have a half circle now). Use your thumb and forefinger to form pleats in the dough, and pinch the edges closed.
- Place the completed dumplings on a plate and cover with a damp cloth to keep them from drying out while preparing the remainder of the dumplings.
Cook the dumplings
- Prepare a steamer and an oiled plate that will fit inside the steamer. Steam the dumplings in batches, until the wrapper is translucent and the shrimp appear slightly orange, around 13 to 15 minutes.
Make the Dipping Sauce
- In a medium bowl, mix all the ingredients.
We are sorry that this post was not useful for you!
Let us improve this post!
Tell us how we can improve this post?