Steamed Shrimp Dumpling
chinese, dumplings, shellfish
2/3 lb raw shrimp, shelled and
1 deveined and cut into 1/2
1 lengths
1/2 teaspoon salt
1/3 teaspoon msg (optional: substitute
3/16 teaspoon each salt and sugar)
1/3 teaspoon sugar
1/4 teaspoon ground black pepper
1/4 teaspoon sesame oil
1 teaspoon dry sherry or rice wine
1/2 egg white
2 teaspoon cornstarch
1 1/2 oz unrendered pigfat, minced
2 oz canned bamboo shoot, minced
2/3 cup cheng mien (non-glutinous
1 flour, found in asian
1 markets)
2/3 cup boiling water
2 tablespoon 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)
Yield: 1 servings