CHINESE SHRIMP DUMPLING RECIPES
SHRIMP DUMPLINGS RECIPE | BON APPÉTIT
During Chinese New Year, eating (and making) dumplings symbolizes unity, togetherness, and harmony. This is a part of our Chinese New Year menu with chef Simone Tong.
Provided by Simone Tong
Yield Makes 30
Number Of Ingredients 14
Steps:
- Mix vinegar, soy sauce, ginger, and chile in a small bowl.
- Do Ahead: Sauce can be made 3 days ahead. Cover and chill.
- Pulse shrimp in a food processor until there aren’t any pieces bigger than ¼"; transfer to a large bowl. Stir in scallions, ginger, soy sauce, potato starch, sugar, sesame oil, salt, and pepper.
- Working with 1 wrapper at a time and keeping remaining wrappers covered with a damp paper towel so they don’t dry out, place 1 heaping tsp. filling in the center. Using your fingers, spread a little water on edge of one-half of wrapper. Fold wrapper over to make a half-moon shape and press edges together. Using your thumb and index finger, make small pleats along sealed edge, pressing pleats tightly to make sure dumpling is sealed.
- Bring a large pot of water to a boil. Working in 4 batches (do not overcrowd pot), cook dumplings until they begin to float, about 4 minutes.
- Transfer dumplings to a platter. Serve with dipping sauce alongside.
DIM-SUM SHRIMP DUMPLING (HAR GOW) | CHINA SICHUAN FOOD
One of the most famous Chinese dim-sum dish--shrimp dumplings. Those little shrimp dumplings have transparent outside, fresh and pink inside.
Provided by Elaine
Categories dim sum
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 2
Number Of Ingredients 13
Steps:
- In a large bowl, combine the wheat starch, tapioca starch and the salt. Slowly stir in the boiling water and you can see there is no dry flour in the bowl. Set aside for around 5 minutes.
- Add some lard (or not) and knead the flour into a dough until smooth. If you are using cooking oil, add the oil in the middle of your kneading process. Set the dough aside.
- Peel fresh shrimp and devein. Finely mince the shrimp and add cooking wine, soy sauce, pepper powder and chopped ginger firstly. Stir the filling in one direction until you get a paste like texture. Set aside to marinate for around 10 minutes.
- Get the dough out and knead around another 4~5 minutes to punch the air out and then roll the dough into a cylinder around 1 inch and then cut it into small sections around 1 inch diameter.
- Roll the small sections out to thin round wrappers one by one.
- Add chopped spring onions in the shrimp meat and mix well. Wrap the dumplings one by one.
- Slice some carrots slices and put the carrots slices firstly in your steamer and then place the dumplings on the carrots slices one by one.
- Put the steamer in wok, bring water to a boiling and steam for around 10 minutes.
Nutrition Facts : Calories 376 kcal, CarbohydrateContent 55 g, ProteinContent 23 g, FatContent 5 g, CholesterolContent 189 mg, SodiumContent 2494 mg, FiberContent 3 g, SugarContent 1 g, ServingSize 1 serving
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