These Chinese language shrimp dumplings are so good and definitely worth the effort to make from scratch, despite the fact that it takes 1.5 to 2 hours to make a batch. They’re similar to the shrimp dim sum Har Gow (虾饺), however with an everyday wrapper somewhat than a translucent wrapper. The translucent wrapper makes it look extra fairly and has a softer texture, however I discover it unimaginable to work with the wheat starch dough. That’s as a result of it doesn’t include gluten, and gluten are required in your dough to have elasticity and maintain collectively. I used the recipe by Chinese language Cooking Demystified for Har Gow, however made just a few simplifications. A very powerful one being the wrappers.
Makes about 35 items
200 grams (7 oz) shelled and deveined shrimp (web weight after cleansing the shrimp)
1 tsp salt
2 tsp sugar
2 tsp cornstarch
1/2 tsp MSG
1/4 tsp freshly floor white pepper
80 grams (3 oz) minced bamboo shoots or water bamboo (also referred to as wild rice stems)
40 grams (1.3 oz) pork fats
2 tsp lard
2 tsp toasted sesame oil
For the wrappers
200 grams (1 1/3 cup) dumpling flour
1/4 tsp salt
1 egg, flippantly crushed
about 60 ml (1/4 cup) scorching water (simply off the boil)
mild soy sauce
Place the flour, salt, and egg within the bowl of a stand mixer.
Begin mixing with the paddle attachment.
Drizzle scorching water whereas the machine is operating. Add solely simply sufficient water to let the dough come collectively, so add the water very very slowly in direction of the tip. If the dough finally ends up too sticky, you may add a bit extra flour.
When the dough has come collectively (you may assist a bit together with your palms; it’s high quality if it stays collectively after you’ve helped it, however add extra water if it received’t come collectively)…
Swap over to the dough hook and knead on medium pace till the dough is easy and elastic.
Wrap the dough in plastic foil and permit it to relaxation within the fridge when you put together the filling.
Mince the shrimp coarsely. On Chinese language Cooking Demystified the shrimp is salted after which rinsed for a very long time with chilly water. This can be needed with contemporary shrimp to take away any slime, however I had to make use of frozen shrimp as contemporary shrimp just isn’t out there right here.
Mince the pork fats very high quality. On Chinese language Cooking Demystified they blanch the pork fats first. I’ve tried each and appreciated the extra porky taste with out blanching higher.
Take away the fibrous outer husk of the water bamboo and discard, and mince the tender inside half.
Mix 1 tsp salt, 2 tsp sugar, 2 tsp cornstarch, and 1/2 tsp MSG in a bowl and blend.
MSG is a controversial ingredient and has a nasty repute with no rational motive, as it’s naturally current in lots of meals like parmigiano, tomatoes, soy sauce, and mushrooms, and chargeable for the flavour that we describe as umami. The powdered type is chemically precisely the identical because the pure selection, so it might’t be true that powdered MSG causes complications, whereas consuming parmigiano or tomatoes doesn’t.
Add the combination to the shrimp…
…and stir till the shrimp is sticky and begins to depart streaks on the aspect of the bowl. Chinese language Cooking Demystified says to stir in a single path solely, however I’m not certain if that’s truly necessary.
Add the minced pork fats, minced water bamboo, and lard to the shrimp…
…and blend. The filling might be simpler to work with for those who chill it within the freezer or fridge, however that’s not required.
Roll out the dough very thinly, utilizing the identical process as when making ravioli. Lower out circles with a diameter of 10 cm (4 inches).
Take a wrapper and place about half a tablespoon of filling within the middle.
Shut the wrapper with pleats. My good friend Melvin is excellent at that. I’m not, so I might simply use extra filling or smaller circles, and easily seal the wrappers.
You possibly can use scissors to trim the dumpling and make it look much more fairly, however we didn’t trouble.
Place the dumplings in a bamboo steaming basket lined with one thing to stop them from sticking however with sufficient holes for the steam to get via. We used perforated oven paper, however you might additionally place the dumplings on skinny slices of carrot.
Steam the dumplings for about quarter-hour.
Serve with chili oil and light-weight soy sauce for dipping.
We loved this with a Condrieu, which is Viognier from the most effective terroir for Viognier on this planet within the Northern Rhone. One other Viognier would in all probability additionally work.
Parsnip bark is tasty and enjoyable as a crispy garnish.