Title: Steamed Shrimp Dumpling
Categories: Chinese Dumpling Shellfish
Yield: 1 Servings

2/3	lb	Raw shrimp, shelled and
		Deveined and cut into 1/2"
		Lengths
1/2	ts	Salt
1/3	ts	MSG (optional: substitute
3/16	ts	Each salt and sugar)
1/3	ts	Sugar
1/4	ts	Ground black pepper
1/4	ts	Sesame oil
1	ts	Dry sherry or rice wine
1/2		Egg white
2	ts	Cornstarch
1 1/2	oz	Unrendered pigfat, minced
2	oz	Canned bamboo shoot, minced
2/3	c	Cheng mien (non-glutinous
		Flour, found in Asian
		Markets)
2/3	c	Boiling water
2	tb	Lard or Crisco

Mix all ingredients except the last 3 and refrigerate.

Mix cheng mien and water; add fat and knead to a smooth dough. Divide into 24 pieces. Roll each piece into a ball and squash each ball with a rolling pin or the side of a cleaver into a 2" circle. Any other dim sum dough or wrapper may be used, but these produce a soft, translucent dumpling.

Put 1 portion of filling (about 2/3 oz) in the center of each circle, bring up the sides, and crimp in the center.

Steam (preferably in bamboo steamer) 4 minutes.

Adapted from Chinese Snacks, Wei-Chuan Cooking Book.

From: mloo@juno.com (Michael Loo)

previous

next