Crystal Shrimp Dumplings 水晶蝦餃

🧂 Ingredients

• 380 g Shrimp or prawns if you will NOT be adding bamboo shoots.

  (Use 320g if you WILL be adding bamboo shoots) I used extra jumbo size (16/19 in a pound), headless with shell. 19 prawns came to 472g and then after removing shell, I got 394g
• 80 g Minced pork fat

  (optional) I use an 80:20 ratio to shrimp. Traditionally, some recipes call for 50:50 ratio. You can substitute it with fish meat or paste
• 60 g Bamboo shoots

  , chopped (optional) I didn’t add this because my family doesn’t like them
• 1 tsp Salt
• 1/2 tsp Sugar
• 1/2 tsp White pepper powder
• 1 tsp Shaoxing wine
• 1 Egg white from large egg
• 2 tsp Corn starch
• 1 tsp Sesame oil
• 65 g Wheat starch (澄粉/澄面/小麦澄粉)
• 65 g Sweet potato starch

  cassava starch can also be used
• 200 ml Boiling hot water
• 2 g Salt
• 1 tsp Oil
• 30 g Corn starch
• 10 g Corn starch

  for sprinkling on rolling pin and flat surface to prevent dough from sticking

Instructions

• 1 Flatten prawns with the flat side of a cleaver by smashing down on it or use a
  meat pounder
• 2 Cut prawns into 1 cm pieces and place in mixing bowl
• 3 Chop pork fat into small pieces and then chop finely until it becomes pasty and
  glue-like. Add to prawns
• 4 Add the 1 tsp salt to prawn mixture and use your fingers to stir the mixture in
  one direction to create elasticity and stickiness so that the mixture can bind
  together. Mix for 1 minute
• 5 Gather mixture in the palm of your hand and throw it back in the bowl. Do this
  10 times to create more elasticity
• 6 Add bamboo shoots, ½ tsp sugar, ½ tsp white pepper, 1 tsp Shaoxing wine, 1 egg
  white to the prawn mixture and mix well
• 7 Add 2 tsp cornstarch to filling and mix well. Add 1 tsp of sesame oil and mix
  well again Adding the oil last will help seal in the flavors and the cornstarch
• 8 Cover with plastic film and place in refrigerator until ready to use
• 9 Combine 65g wheat starch, 65g sweet potato starch, and 2g salt in a mixing bowl
  and mix well
• 10 Pour 200ml of water into a kettle and bring it to a boil
• 11 As soon as the water boils, pour into starch mixture and stir quickly it helps
  if someone can help you pour the water while you stir. If there is no one to
  help you, you can do 2 pours within10 seconds apart so that the water stays very
  hot. Your mixture should look lumpy and a bit translucent.  If it’s runny, then
  your water wasn’t hot enough and you’ll need to redo it…yikes!
• 12 Pour in 1 tsp oil and mix with a spoon or chopsticks *Don’t use your hand to
  mix!
• 13 Cover with a lid or plate for 5 minutes After 5 minutes, touch the dough. If
  it’s still too hot for your hands to work with, then cover for another few
  minutes. But you shouldn’t wait for it to get too cool, it’ll be difficult to
  smooth out after it cools.
• 14 During your wait time, line a steamer with parchment paper with some small holes
  cut into it to let the steam through and set aside. You can also use steamer
  paper that you can purchase at some Asian grocery stores
• 15 When the 5 minutes is up, add the 30g of cornstarch onto the mixture. Use your
  hands to incorporate the cornstarch into the dough. When the cornstarch has been
  incorporated, transfer the dough onto a flat surface
• 16 Knead the dough until it’s smooth. It should take approx. 2 minutes. Dough
  should still be warm, soft, malleable and non-sticky
• 17 Form dough into a ball and cut into 4 portions. Put the other 3 portions back
  into covered bowl, Your dough should be approx. 320g and each portion should
  weigh 80g
• 18 Using one portion, roll into a log shape, approx. 2.5-3 cm in diameter
• 19 Form the piece of dough into round circle shape and press down with your palm.
  Keep the pieces of dough under a piece of plastic wrap until ready to use
• 20 Roll the piece of dough to approx. 9-10 cm in diameter with the edges thinner
  than the center the skin is traditionally pressed flat using the side of a
  cleaver, but I was not able to do it with my limited skills!
• 21 Place 15g of filling onto the wrapper
• 22 Hold the bottom of the wrapper with your left hand if you’re right-handed and
  fold pleats with your right hand while pressing the pleats together. Keep
  folding pleats for half of the circumference of the wrapper It is said that
  shrimp dumplings should optimally have 13 pleats, but I find 10 would be fine
  too
• 23 Bring the back non-pleated edge to the front pleated edge and press them
  together to seal the dumpling
• 24 Put the finished dumpling into the steamer and continue with the next dumpling.
  Do not crowd the dumplings, they will expand slightly and should not touch one
  another
• 25 Steam at high temperature for 6 minutes These dumplings can also be frozen in
  its raw state. When you are ready to cook them, do not thaw. Steam them for 12
  minutes from frozen.
• 26 Wait 2 minutes before trying to remove them from the steamer. The skin needs to
  dry a bit before they can be handled without breaking.

Nutrition Info