Chinese cuisine
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Shrimp Dumpling 2 Ways

Shrimp Dumpling 2 Ways
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Dim Sum Shrimp Dumplings, Har Gow, with juicy filling wrapped by a translucent skin is a joy both on your palate and to your eyes.

Recipe
PRE TIME: 45 min
COOKING TIME: 5 min
TOTAL TIME: 50 min
2 SERVING
Ingredients:
  • Dough
  • 150 g Shrimp Dumplings Flour (Or 75 G Wheat Starch + 75 G Tapioca Starch)
  • 130 ml Boiling Water
  • Filling
  • 120 g Shrimp, Cleaned, Peeled, Deveined, Patted Dry, Finely Chopped.
  • 25 g Bamboo Shoot, Finely Chopped.
  • Seasoning
  • 5 g Corn Starch
  • 2 g Salt
  • 4 g Sugar
  • 1 g Ground White Pepper
  • 5 g Green Onion, Chopped
  • 5 g Coconut Oil
  • 5 g Sesame Oil
Directions:
The Dough
The Dough
1
Mix the flour with hot water in a large bowl. Stir the mixture vigorously until it looks like snowflakes. Knead the dough until it becomes soft and pliable. Cover it and let it rest for 15 minutes. Put it on a work surface and roll it into long strips. Cut dough into small portions, 15-20g each.
The Filling
The Filling
2
Mix the shrimps, bamboo shoots, and the seasoning together until it becomes sticky. Refrigerate for 30 minutes
Shrimp Dumpling
Shrimp Dumpling
3
Roll out the dough, wrap the shrimp filling with the wrapper.
To Steam
To Steam
4
Place the dumplings in the bamboo steamer. Steam for 5 minutes.
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