Mr. Lee's Dimsum Recipes

Steamed Shrimp Dumplings
INGREDIENTS:
Filling:
2/3 lb. raw, shelled shrimp
2 oz. pork fat
1/2 precooked bamboo shoots (3oz.)

I.
3/4 t. salt, 1/4 t. sesame oil
1/2 t. MSG, 1/2 egg white
1/2 t. sugar, 1 T. cornstarch
1/4 t. black pepper

II.
1 C. non-glutinous flour (cheng mien)*
1 C. boiling water

1 T. lard or vegetable shortening



Makes 36
PROCEDURE:

  1. Filling:
    1. Cut each shrimp into 2 pieces, mix with Ingredients I and let soak for 20 minutes.
    2. Chop pork fat and bamboo shoot very finely, add shrimp and mix together until all ingredients are thoroughly combined; place in refrigerator to solidify.


  2. Skin:
    Mix Ingredients II together; add 1T. lard and knead into a small dough

  3. Roll dough into a long roll and divide into 36 pieces; lightly rub cleaver with an oil soaked cloth. Place a dough ball on table, cut side down, and place cleaver, flat edge of blade down, on top of ball. Using the pressure of your hand, turn the cleaver in a clockwise direction so that the cleaver blade will flatten and force the dough into a paper thin circle about 2 inches in diameter; repeat for other pieces. In the center of each circle, place 1 portion (1/36) filling and fold**. Place filled dumpling in steamer and steam over high for 4 minutes. Remove and serve.


* Cheng Mien is a type of sticky, non-glutinous flour, which maybe purchased at a Chinese grocery store.
** See Boiled Meat Dumplings Procedure 3 for folding instructions.



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