Curry Dumplings
A Cantonese dim sum made by wrapping a curried shrimp and pork filling in clear wheat starch dough, then pan-fried.
Ingredients
wheat starch
450 g
starch
50 g
shrimp meat (finely minced)
200 g
dried shredded bamboo shoots (soaked and rinsed)
100 g
pork (finely minced)
500 g
curry powder
100 g
salt
to taste
monosodium glutamate
to taste
sugar
to taste
sesame oil
to taste
white pepper
to taste
Instructions
1
Making the Dough
Mix the wheat starch, curry powder, starch, and salt. Pour in boiling water while stirring, cover, and let rest for 5 minutes. Knead until the dough is evenly mixed and smooth.
2
Preparing the Filling
Finely mince the shrimp meat and pork. Soak the dried bamboo shoot strips and rinse them thoroughly, then mix them with sesame oil and white pepper.
3
Shaping and Pan-Frying
Divide the dough into portions and roll them into wrappers. Fill each wrapper with the filling and seal it into a dumpling. Pan-fry until golden brown.
