Steamed Shrimp Dumplings [2]

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::Steamed Shrimp Dumplings [2]

Filling:
*0.75 lb. raw, shelled shrimp
*1 T. cooking wine
*0.5 T. cornstarch
*1 t. sugar, sesame oil
*0.75 t. salt
*0.25 t. pepper
*3 oz. pork fat, diced finely
*4 oz. precooked bamboo
shoots
Skin:
*1.5 c. non-glutinous flour
*1 c. boiling water
*1 T. lard or shortening

Method:

1. Filling: Rinse and devein the shrimp; drain and dice them coarsely. In a bowl, mix the shrimp with raw, and shelled shrimp, then add the pork fat and bamboo shoots. 2. Skin: Mix ingredients together and knead it into a smooth dough; divide the dough into 30 pieces. Grease a cleaver with oil then use the flat side of the cleaver to press each piece of dough into a thin circle. A rolling pin may be used to shape the dough circle. 3. Place 1 portion of the filling in the center of a dough circle. Hold the filled circle with one hand and fold it slightly. Starting at the end, use the index finger and thumb of the other hand to pinch the ends of the same side together. Gather the outside edge to form pleats. Pinch the edges together. Follow the same procedure for the other pieces of dough. Steam the filled dumpling over high heat for 5 minutes; remove and serve.

Total time:

35m

Cooking technique:

steaming

Cuisine:

Guangdong

Food menu:

appetizer

Cholesterol:

41mg

Carbohydrates:

41g