Fresh Shrimp and Spinach Dumplings

Name: Fresh Shrimp and Spinach Dumplings
Ingredients: 300g Wheat starch; 3g Salt; 200g Cornstarch; 5g MSG; 550ml Hot water; 10g Sugar; 150g Fresh shrimp (diced); As needed Chicken bouillon powder; 350g Spinach (part juiced, part chopped)

Cantonese steamed dumplings with wrappers made from spinach juice and wheat starch, filled with fresh shrimp and spinach.

Varies

Easy

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Ingredients

Wheat starch 300g

Salt 3g

Cornstarch 200g

MSG 5g

Hot water 550ml

Sugar 10g

Fresh shrimp (diced) 150g

Chicken bouillon powder As needed

Spinach (part juiced, part chopped) 350g

Instructions

Making the wrapper

Juice 200g of spinach. Mix the wheat starch and cornstarch evenly, add hot water to scald and cook the mixture, then add the spinach juice and knead until perfectly smooth, set aside.

Making the filling

Dice the shrimp, chop the remaining spinach. Add salt, MSG, sugar, and chicken bouillon powder, mix well to form the filling.

Wrapping and Steaming

Roll the dough into a long log, cut into portions of about 20g each, and roll them out thin. Wrap in the filling, pinch into a cockscomb shape, and garnish lightly if desired. Steam in a steamer for 3 minutes, and it is ready.