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Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 5 |
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These are labor intence. But if you have the time it's well worth it. You can use a food processor to ground the shrimp. And use shrimp with no shell/skin. This makes 30 Dumpling. Great for a potluck or party. Ingredients:
3/4 lb raw shrimp, grounded |
1 (4 ounce) can bamboo shoots, chopped |
4 tablespoons water |
1 1/2 tablespoons soy sauce |
1/2 tablespoon rice wine or 1/2 tablespoon dry sherry |
1/2 teaspoon sugar |
1/2 teaspoon sesame oil |
1 1/2 tablespoons cornstarch |
1 dash black pepper |
2 1/2 cups all-purpose flour |
2/3 cup boiling water |
1/3 cup cold water |
1 tablespoon vegetable oil |
Directions:
1. To make the filling:
2. mix together all the ingredients except the cornstrach until the mixture is well blended and smooth.
3. stir in the cornstrach, mix.
4. divide into 30 portions.
5. To make the dough:.
6. put 2 cups of flour in a medium size bowl.
7. reserve remaining flour and use on hands if they become sticky.
8. add the boiling water into the bowl.
9. add the cold water and oil into the bowl.
10. mix to form dough.
11. knead until smooth.
12. roll dough into a long rope shape and cut into 30 pieces.
13. use a rolling pin to roll out each piece into a thin 2 inch circle.
14. place a portion of the filling in the middle of a dough circle.
15. bring the opposite edges together and pinch them together to hold.
16. repeat with remaining circles and filling.
17. line a steamer with a damp cloth.
18. set the dumplings about 1 inch apart, steam over high heat for 5 minutes.
19. remove and serve.
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