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Chinese cuisine

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Shrimp Dumpling 2 Ways

Dim Sum Shrimp Dumplings, Har Gow, with juicy filling wrapped by a translucent skin is a joy both on your palate and to your eyes.

Chef Ma

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Shrimp Dumpling 2 Ways

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Recipe

PRE TIME: 45 min

COOKING TIME: 5 min

TOTAL TIME: 50 min

2 SERVING

Ingredients:

Dough
150 g Shrimp Dumplings Flour (Or 75 G Wheat Starch + 75 G Tapioca Starch)
130 ml Boiling Water
Filling
120 g Shrimp, Cleaned, Peeled, Deveined, Patted Dry, Finely Chopped.
25 g Bamboo Shoot, Finely Chopped.
Seasoning
5 g Corn Starch
2 g Salt
4 g Sugar
1 g Ground White Pepper
5 g Green Onion, Chopped
5 g Coconut Oil
5 g Sesame Oil

Directions:

The Dough

The Dough

1

Mix the flour with hot water in a large bowl. Stir the mixture vigorously until it looks like snowflakes. Knead the dough until it becomes soft and pliable. Cover it and let it rest for 15 minutes. Put it on a work surface and roll it into long strips. Cut dough into small portions, 15-20g each.

The Filling

The Filling

2

Mix the shrimps, bamboo shoots, and the seasoning together until it becomes sticky. Refrigerate for 30 minutes

Shrimp Dumpling

Shrimp Dumpling

3

Roll out the dough, wrap the shrimp filling with the wrapper.

To Steam

To Steam

4

Place the dumplings in the bamboo steamer. Steam for 5 minutes.