I have been addicted to steamed dumplings for years. We pretty much get this every time we’ve been at the Grand (I won’t bother repeating the same comments as before). A local Chinese restaurant  charges about $5 for ten. Considering the cheap ingredients and not even knowing what that “mystery meat” filling was I decided to search for a solution. And i find that Steamed dumplings are not that difficult to make and they taste so wonderful when freshly steamed.

Steamed Dumpling with Shrimp is a good dish to serve for the family during the holidays. It was quite a bit of work but if you do, it would be worth it.

Recipe: Steamed Dumpling with Shrimp

Taste: Salty and taste.

Features: Pure white in color and beautiful in shape.

Steamed Dumpling with Shrimp

Steamed Dumpling with Shrimp

Ingredients for Steamed Dumpling with Shrimp:

500 grams (1.1 lb)cornstarch
100 grams (0.22 lb) pork fat
250 grams (0.55 lb) shelled shrimps
100 grams (0.22 lb) glutinous rice flour
50 grams (0.11 lb) shredded corrots
50 grams (0.11 lb) shredded bamboo shoots
1 gram (1/4 tsp)sugar
1 gram (1/4 tsp) MSG
3 grams (1/2 tsp) salt
50 grams(0.11 lb) lard
10 grams (2 tsp) cooking wine
5 grams (1/6 oz) finely scallions

Method to cook Steamed Dumpling with Shrimp:

1, Wash clean and finely chopped the shelled shrimps, bamboo shoots, shredded carrots and pork fat. Add the salt, MSG, cooking wine and scallions to make the filling.

2, Mix the cornstarch, rice flour with the lard. Add 150 g (10 tbsp) of boiling water and mix well. Divide into small pieces each 20 g (2/3 oz) in weight. Press them into flat wrappings by hand, put in the filling and seal well. Put them in steamer and when the water starts to boil, steam them for 10 minutes. Now Serve hot with chili oil dipping sauce.

{September 25, 2010} {Tags: , }