Today’s recipe is shrimp dumplings which is one of the four famous Cantonese dim sum.
What is shrimp dumplings?
Shrimp dumpling is a Cantonese specialty snack, and it is a dumpling exclusive to southern China. Shrimp dumplings are filled with fresh shrimp meat and have crystal-clear skins.
The Story About Shrimp Dumplings
Shrimp dumplings are said to have originated in the suburb of Guangzhou in the early twentieth century in a prosperous village. There is a restaurant on the river bank. Fishermen often sell fish and shrimp on the river. In order to attract customers, the owner of the restaurant buys these fresh shrimp, stuffs them with other ingredients, and makes them into shrimp dumplings for sale.
Because of its delicious taste and novelty, it’s very popular among diners. Later, major restaurants competed to make and sell shrimp dumplings and changed the flour into wheat starch. And today’s crystal clear shrimp dumplings came into being.
Ingredients
For wrappers
- Wheat flour- It is a kind of gluten-free flour, which is the secret to make the shrimp dumpling skin transparent.
- Potato starch – is obtained by washing and purifying potatoes, filtering, precipitating, and drying the obtained sediment.
- Salt- Choose regular refined table salt.
- Oil – Just choose the oil commonly used in Chinese cooking, such as soybean oil, sunflower oil, etc.
- Boiled water – Use freshly boiled water.
For fillings
- Shrimp meat- fresh shrimp, peeled and deveined.
- Carrot- it make shrimp dumplings look better.
- Water chestnut – Chinese call it “荸荠“, The addition of horseshoe makes the shrimp dumplings a little crispy.
- Pepper powder -Usually ground into powder with Sichuan peppercorns.
- Sugar – you can choose granulated sugar, here, sugar is added to make the filling more delicious.
Instructions
1. Make a dough with wheat flour, boiled water, salt, potato starch, cover and let the dough rest for 10 minutes.
2. Divide the dough into 17 discs evenly, flip each one.
3. Take a disc, shape and flatten it, make a wrapper with a rolling pin, do the same for the rest wrappers.
4. Put some fillings on a wrapper, pinch the edges together, form a half-moon shape.
5. Do the same for the rest wrappers.
6. Arrange the dumpling in a steamer, line them with baking paper to prevent sticking.
7. Cover a lid and steam for 8 minutes until cooked through after the water boils.
Shrimp Dumplings
Equipment
- steamer
Ingredients
- For a dough
- Wheat flour, 100 g
- Boiled Water, 150 ml
- Salt, 1/4 tsp
- Oil, 1 tsp
- Potato starch, 30 g
- For fillings
- Shrimp meat, 150 g
- Carrot, 20 g
- Water chestnut, 55 g
- Pepper powder, 1/4 tsp
- Sugar, 1/4 tsp
- Potato starch, 1/2 tsp
- Salt, 1/2 tsp
- Oil, 1 tsp
Instructions
- Make a dough with wheat flour, boiled water, salt, potato starch, cover and let the dough rest for 10 minutes
- Divide the dough into 17 discs evenly, flip each one
- Take a disc, shape and flatten it, make a wrapper with a rolling pin, do the same for the rest wrappers.
- Put some fillings on a wrapper, pinch the edges together, form a half-moon shape
- Do the same for the rest wrappers.
- Arrange the dumpling in a steamer, line them with baking paper to prevent sticking.
- Cover a lid and steam for 8 minutes until cooked through after the water boils.
