DIM SUM SHRIMP DUMPLING RECIPES

Name: Shrimp Shau Mai (Dim Sum Dumpling)
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Yield: 24 dumplings, 4 serving(s)
Ingredients: 1/2 lb shrimp, raw and peeled; 1/2 tablespoon cooking wine; 1/2 tablespoon sesame oil; 1 teaspoon cornstarch; 1 teaspoon sugar; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup chopped water chestnut; 3 tablespoons coriander; 2 tablespoons ground pork fat (or solid vegetable oil) or 2 tablespoons lard (or solid vegetable oil); 24 medium shrimp (raw, peeled,whole with tail); 48 wonton skins

SHRIMP SHAU MAI (DIM SUM DUMPLING) RECIPE - FOOD.COM

Shrimp Shau Mai (Dim Sum Dumpling) Recipe - Food.com image

This is yummy, and pretty easy to put together, the wrapping wll be a little wrinkly. It not only has a shrimp filling, but a whole shrimp in it as well. Came from a recipe book i have that is written in half chinese and half english. Updated as per chef flower's comments in directions.

Total Time 38 minutes

Prep Time 30 minutes

Cook Time 8 minutes

Yield 24 dumplings, 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 lb shrimp, raw and peeled
1/2 tablespoon cooking wine
1/2 tablespoon sesame oil
1 teaspoon cornstarch
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped water chestnut
3 tablespoons coriander
2 tablespoons ground pork fat (or solid vegetable oil) or 2 tablespoons lard (or solid vegetable oil)
24 medium shrimp (raw, peeled,whole with tail)
48 wonton skins

Steps:

Chop shrimp coarsely.
Combine wine,sesame oil, cornstarch, sugar, salt and pepper.
Chop coriander and combine with chestnuts and lard/pork fat.
Mix all together with the chopped shrimp.
Place a tablespoon of the filling on top of a wonton skin. Place a shrimp on top of the filling (tail up to the sky).
Wet the edges of the wonton skin, then cover shrimp with another wonton skin letting the tail stick out between the two skins. Wrap around the filling, making sure the edges are sealed (use little more water if edge is to dry. Do this til all are done.
Place the finished shau mai in a steamer for 8 minutes over high heat, serve alone or with your favorite dipping sauce.

Nutrition Facts : Calories 867.9, FatContent 54.6, SaturatedFatContent 25.6, CholesterolContent 238.3, SodiumContent 1628.8, CarbohydrateContent 62.4, FiberContent 2.3, SugarContent 1.8, ProteinContent 28.6

DIM-SUM SHRIMP DUMPLING (HAR GOW) | CHINA SICHUAN FOOD

Dim-Sum Shrimp Dumpling (Har Gow) | China Sichuan Food image

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

Ingredients

One small section of carrots
1 cup wheat starch
a small pinch of salt
2 teaspoons tapioca starch or flour
3/4 cup of boiling water
2 teaspoons lard ( , or around 1 teaspoons of cooking oil)
150 g raw shrimp ( , rinsed, tails removed, chopped)
1 inch root ginger ( , finely chopped or grated)
2 teaspoons sesame oil
2 teaspoons Chinese cooking wine
2 teaspoons light soy sauce
1 dash of white pepper powder
3 spring onions ( , finely chopped)

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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