Description
Classic Cantonese shrimp dumplings with translucent wrappers, fresh prawns, sesame oil, and a light steamed finish.
Ingredients
Units Scale
Filling
- 350 g shrimps, peeled
- 1 tbsp cornstarch
- 1 tsp sesame oil
- 2 tsp light soy sauce
- 1/2 tsp salt
- Pinch of white pepper
- 1 tsp sugar (optional)
- 1 tbsp finely chopped bamboo shoots or water chestnuts (optional)
- 1 cup wheat starch
- 1/2 cup tapioca starch
- 1 cup boiling water
- 1 tbsp neutral oil
Instructions
- Finely chop half the shrimp, and roughly chop the other half into big chunks. Set it aside.
- Combine the shrimp, cornstarch, sesame oil, light soy sauce, salt, white pepper, sugar if using, and bamboo shoots. Mix gently and chill while preparing the dough.
- In a bowl, mix the wheat starch and tapioca starch. Pour in the boiling water and stir quickly until the mixture comes together.
- Add the oil and knead while warm until the dough is smooth and slightly elastic. Cover with a towel to prevent drying.
- Roll the dough into a log and cut into about 20 pieces. Flatten and roll each piece into a thin circle around 7 to 8 cm wide.
- Place a teaspoon of filling in the centre of each wrapper. Fold into a half-moon and pleat the edge to seal.
- Line a steamer with parchment paper or cabbage leaves. Arrange dumplings with space between them.
- Steam over high heat for 6 to 7 minutes, until the wrappers turn translucent and the shrimp is cooked.
- Serve immediately with light soy sauce, chilli oil, or black vinegar.