Steamed Mung Bean and Shrimp Dumplings

Name: Steamed Mung Bean and Shrimp Dumplings
Total time: 50 min
Ingredients: 1 cup dried mung beans; 1/2 pound raw shrimp, peeled and deveined; 2 stalks, finely minced green onions; 1 tablespoon, grated fresh ginger; 2 tablespoons cornstarch; 1 tablespoon vegetable oil; to taste salt; a pinch white pepper

Tender shrimp are paired with soft, crushed mung beans and bright ginger, then steamed until light and fluffy. These delicate bites offer a lovely contrast between the smooth shrimp and the nutty bean pieces.

50 min

Medium

0 favorites

Story

These soft, pillowy dumplings are a beloved dim sum classic. The mung beans add a subtle sweetness and satisfying texture that pairs beautifully with sweet shrimp. Serve them straight from the steamer as an appetizer or with rice for a light meal.

Ingredients

dried mung beans 1 cup

raw shrimp, peeled and deveined 1/2 pound

green onions 2 stalks, finely minced

fresh ginger 1 tablespoon, grated

cornstarch 2 tablespoons

vegetable oil 1 tablespoon

salt to taste

white pepper a pinch

Instructions

Soak the beans

Place the dried mung beans in a bowl and cover with plenty of cold water. Let them soak for at least 4 hours, or overnight in the refrigerator. The beans should be soft enough to pinch easily between your fingers, but keep the skins intact.

Crush the mung beans

Drain the soaked beans well. Pulse them briefly in a food processor until roughly crushed—you want small pieces, not a smooth paste. Alternatively, crush them by hand with a potato masher. Set aside.

Make the filling

Pat the shrimp completely dry with paper towels, then chop them finely. In a large bowl, combine the chopped shrimp with the crushed mung beans, green onions, ginger, cornstarch, oil, salt, and white pepper. Stir until everything is evenly mixed and the mixture holds together when pressed.

Shape the dumplings

Lightly oil your hands. Take about 1 tablespoon of the mixture and roll it between your palms into a smooth ball. Repeat with the remaining mixture. You should get about 12 to 16 dumplings, depending on size.

Steam until done

Arrange the formed balls in a single layer on a lightly oiled heatproof plate or in a steamer basket. Steam over vigorously boiling water for 12 to 15 minutes until the shrimp turn opaque and the dumplings feel firm. Serve immediately while hot.