Brocade Shark Fin Dumplings

Name: Brocade Shark Fin Dumplings
Prep time: 50 min
Cook time: 15 min
Total time: 1 h 5 min
Cuisine: Chinese
Ingredients: 250 g Lean pork (ground to about 0.5 cm pieces); 100 g Fatty pork (ground to about 0.5 cm pieces); 100 g Shrimp (deveined, washed, and patted dry); 3 Shiitake mushrooms (rehydrated and chopped); 60 g Imitation shark fin (rehydrated and chopped); 100 g Green bamboo shoots (julienned, blanched, and squeezed dry); 60 g Carrot (chopped); 20 g Cilantro (chopped); 20 g Scallion (chopped); 1/2500 g Large dumpling wrappers; 7 g Salt; 15 g Sugar; 15 g Cornstarch; 1 tbsp Sesame oil; 1 tsp White pepper; 10 g MSG

Steamed dumplings filled with vegetarian shark's fin, shrimp, and other ingredients; finely crafted, with the filling requiring vigorous beating to develop a sticky, cohesive texture.

1h 5m

Easy

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Ingredients

Lean pork (ground to about 0.5 cm pieces) 250 g

Fatty pork (ground to about 0.5 cm pieces) 100 g

Shrimp (deveined, washed, and patted dry) 100 g

Shiitake mushrooms (rehydrated and chopped) 3

Imitation shark fin (rehydrated and chopped) 60 g

Green bamboo shoots (julienned, blanched, and squeezed dry) 100 g

Carrot (chopped) 60 g

Cilantro (chopped) 20 g

Scallion (chopped) 20 g

Large dumpling wrappers 1/2500 g

Salt 7 g

Sugar 15 g

Cornstarch 15 g

Sesame oil 1 tbsp

White pepper 1 tsp

MSG 10 g

Instructions

Step 1

Grind the lean pork and fatty pork separately into pieces about 0.5 cm in size. Devein the shrimp, wash them, and pat dry thoroughly with paper towels. Rehydrate the shiitake mushrooms and imitation shark fin in water, then chop finely. Julienne the green bamboo shoots, blanch them, then squeeze out excess water. Finely chop the carrot, cilantro, and scallion and set aside.

Step 2

In a large bowl, combine the lean pork from Step 1 with the salt, and vigorously beat and stir until the meat develops a sticky, gluey texture. Add the shrimp and continue beating and stirring.

Step 3

Once the shrimp in Step 2 has become sticky, add the MSG and sugar and mix well. Then add the fatty pork from Step 1 along with the cornstarch, sesame oil, and white pepper, and mix thoroughly. Finally fold in the remaining ingredients from Step 1 and stir everything together until the mixture becomes a sticky, cohesive paste — this is the filling.

Step 4

Place a large wrapper in your hand and add about 30 g of the filling from Step 3. Fold it in half, then pinch and pleat the edges into a chicken-comb shape. Repeat with the remaining wrappers and filling until everything is used up.