Shrimp Dumplings

Shrimp Dumplings


3/4 to 1 lb (340 g) shrimp – shelled, deveined and chopped

1/4 c bamboo shoots, chopped

1 teaspoon salt

1 teaspoon sesame seed oil

1/2 teaspoon sugar

1 egg white

2 Tablespoons cornstarch

25 pcs. dumpling wrapper (Shanghai style)


1.  Combine filling ingredients in a mixing bowl and refrigerate for 1 hour.

2.  To fill the wrappers, take a dumpling wrapper and pleat half of the circle to form a pouch.

3.  Put in 2 teaspoons filling.

4.  Moisten the edges with water then pinch together to seal.

5.  Gently curve the two ends of the dumpling to form a crescent.

6.  Continue filling the rest of the wrappers.  If you find making a pouch too tedious, you may opt for the less complicated alternative.

7.  Arrange on an oiled steaming plate or a steamer lined with bokchoy leaves and steam for 15-20 minutes.  Then serve with your favorite dipping sauce.

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