Naked Shrimp and Chive Dumplings |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I just got back from a vacation in China and found recipes for Home-Style Dim Sum in my Sunset magazine. I can't wait to try them all! These little dumplings are naked because they have no wrapper. You can serve them with soy sauce, panzu, or a dipping sauce. Ingredients:
1/2 lb peeled deveined shrimp, divided |
1 bunch chives, minced (about 1/3 cup) |
Directions:
1. In a food processor, whirl 1/4 lb. shrimp until not quite a smooth paste.
2. Add remaining 1/4 lb. shrimp and pulse to chop coarsely.
3. Pulse in chives.
4. Divide mixture into 24 pieces.
5. Roll each piece into a ball and place in parchment-lined steamers (see How to Steam Dim Sum, below).
6. Steam dumplings until cooked through, about 10 minutes.
7. Serve immediately.
8. How to Steam Dim Sum: Measure your steamer basket and choose a pot with a diameter at least 2 inches wider.
9. To keep dumplings from sticking, cut a circle of parchment paper 1 inches smaller in diameter than the basket (so steam can flow up around the edges) and fit it inches
10. Pour enough water into pot to come 1 inches up side and bring to a boil over high heat.
11. Fill basket with dim sum first, then set it in the pot.
12. Cover and cook, adding hot water as needed.
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