CHINESE DIM SUM: It takes a bit pf practise and trial and error to get this popular dim sum into presentable shape. But you will be delighted with the result of your hard work.

SHRIMP DUMPLINGS 蝦餃

 

 

 

dough:

    2 cups 'tang' flour 澄麵 or wheat starch     

    2 tbsp. cornstarch

    1 tsp. lard or vegetable shortening

    2 ¼ cup boiling water

filling:

    1 ½ lbs. small shrimp, shell removed                                  

    2 oz. cooked diced fat pork, optional

    ½ cup chopped bamboo shoots, blanched              

                    

seasoning:

    1 tsp. each salt & sugar

    ½ tsp. each white pepper & sesame oil

    1 tbsp. tapioca starch

 

 

 

Put wheat starch in a large bowl. Pour in boiling water. Use a pair of chopsticks to quickly stir and mix together. Add cornstarch & lard and knead by hand into soft and pliable dough. Cover with damp towel and set aside.

 

De-vein, rinse, pat dry thoroughly and half or quarter each shrimp. Add in bamboo shoots and fatty pork--if using--together with seasoning ingredients. Mix well together. Cover and refrigerate for 1 hour.

 

Roll dough between the palms into ½-inch diameter long roll. Cut into pieces and forming balls about ¾-inch in diameter. Flatten each ball with an oiled cleaver into thin rounds. Place 1 tbsp. filling into centre of each round. Bring top and bottom edges together, pressing firmly to seal into a crescent shape. Gather upper edges into pleats while curving the dumpling slightly before laying it down on its side.

 

Arrange filled dumplings in concentric circles in bamboo steamer(s) fitted over a large pot of boiling water. Cover with a lid and cook over high heat for 4-5 minutes.

 

Serve right away.