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Chinese Shrimp Dumplings

Chinese Shrimp Dumplings Recipe

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Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes
Servings: 4 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 100g wheat starch
  • 50g tapioca starch
  • 1/4 tsp salt
  • 200ml boiling water
  • 1 tsp vegetable oil
  • 225g raw shrimp, peeled and deveined
  • 60g canned bamboo shoots, rinsed and finely chopped
  • 1 tsp cornstarch
  • 1 tsp egg white
  • 1/2 tsp salt
  • 1/4 tsp sugar
  • 1/8 tsp ground white pepper
  • 1/2 tsp sesame oil
  • For serving: light soy sauce, black vinegar, chili oil

Method
 

  1. Combine chopped shrimp, bamboo shoots, 1 tsp cornstarch, egg white, 1/2 tsp salt, sugar, white pepper, and sesame oil. Stir in one direction until sticky, then chill for 20 minutes.
  2. Mix wheat starch, tapioca starch, and 1/4 tsp salt. Pour in boiling water and oil, stir into a dough, then knead 5 minutes until smooth.
  3. Divide dough into 24 pieces. Keep covered. Roll each into a thin 3-inch circle.
  4. Place a heaping teaspoon of filling on each wrapper, fold and pleat to seal. Cover shaped dumplings with a damp towel.
  5. Steam over high heat for 6 to 8 minutes, until wrappers are translucent and filling is pink.
  6. Plate and serve immediately with soy sauce, black vinegar, and chili oil for dipping.

Notes

The dough is easiest to roll while it is still warm. You can freeze uncooked dumplings on a tray, then bag them; steam straight from frozen for 9 to 10 minutes. Do not skip the short chilling time for the filling, or it will be too soft to handle.