Steamed Shrimp Dumplings
Cantonese-style steamed dumplings with wrappers made from a scalded dough of flour and starch, filled with a combination of raw and cooked shrimp, fatty pork, and shredded bamboo shoots.
Ingredients
flour
450 g
starch
50 g
shrimp meat (raw shrimp washed and patted dry, minced; cooked shrimp diced)
500 g
fatty pork (briefly blanched in boiling water, then soaked in cold water, and diced)
125 g
dried bamboo shoot shreds (rehydrated and rinsed)
125 g
lard
90 g
salt
to taste
MSG
to taste
sugar
to taste
sesame oil
to taste
white pepper
to taste
Instructions
1
Mixing the dough
Combine the flour, starch, and salt, then pour in boiling water and stir. Cover and rest for 5 minutes. Turn out and knead thoroughly, then add the lard and knead until smooth and uniform. Set aside.
2
Preparing the filling components
Wash the raw shrimp and pat dry, then pound into a fine paste with the back of a cleaver and place in a bowl. Dice the cooked shrimp. Blanch the fatty pork briefly in boiling water, soak in cold water, then dice. Rehydrate the dried bamboo shoot shreds, rinse clean, and toss with a little lard and white pepper.
3
Mixing the filling
Add a pinch of salt to the shrimp paste and beat vigorously. Fold in the diced cooked shrimp, diced pork, bamboo shoot shreds, MSG, sugar, and sesame oil until evenly combined. Transfer to the freezer to chill.
4
Wrapping and steaming
Divide the dough into portions and roll out wrappers. Place a portion of shrimp filling in each wrapper, pinch closed into the classic water-dumpling shape, then steam over a high flame until fully cooked.
