Shrimp Dumplings 蝦餃

Ingredients

Makes 24 shrimp dumplings

• 8 large shrimps, deveined and diced
• 2 tbsp bamboo shoots, finely chopped
• 1 tsp ginger, finely chopped

Shrimps marinade

• 3 tsp tapioca flour
• 1 medium egg white, beaten
• 1 tsp sesame oil
• 1 tsp vegetable oil
• 3/4 tsp chicken seasoning 
• 1/4 tsp salt
• pinch freshly ground white pepper
• pinch sugar

For the dough

• 120g wheat starch
• 50g tapioca flour
• 2 tsp vegetable oil
• 200ml boiling water
• pinch salt

Method

Prepare the filling

1. Cover the shrimps with a plastic wrap, and pound them to 1/4" thick with a meat pounder.
2. In a bowl, mix all marinade ingredients with the mashed shrimps well, and refrigerate for 1 hour.
3. Add the bamboo shoots and ginger to the marinated shrimps. Set aside.

Prepare the dough

1. In a large bowl, combine the dry ingredients and mix well.
2. Pour the boiling water in the wheat starch mixture, and mix with a wooden spoon at the same time. Add the oil and mix the dough thoroughly.
3. If the dough is too dry, add 1 tsp boiling water, and continue to mix until a ball of dough is formed.
4. Let the dough rest at room temperature for 5 minutes.
5. Knead the dough for 1 minute, and divide into 2 equal pieces.
6. On a lightly oiled surface, roll each piece of the dough into a cylinder 12" long and 1" in diameter.
7. Cut the cylinder into 1" pieces. (total of 24 pieces)
8. Work with one and keep the others covered with a plastic wrap.
9. Roll each into small ball and press down with your palm to flatten it.
10. Use a roller pin to roll out the dough  into 2 1/2" circle.
11. Place 1 teaspoon of the filling in the center of each circle and fold in half to form a crescent.
12. Hold the dumpling in one hand, then pleat with the fingers of the other hand.
13. Continue to pleat until the dumpling is closed completely.
14. Press the top edge of the dumpling between your thumb and forefinger to seal securely.
15. Place the dumplings on the parchment paper, then into a steamer, and steam for 6 minutes.
16. Serve immediately with some soy sauce, mustard, or chili sauce for dipping.

Wash, devein the shrimps, and pat dry with paper towel

Diced the shrimps first, and pound them with a meat pounder

The mashed shrimps are ready to marinate

Mix well!

Let the dough rest for 5 minutes. Cover with a plastic wrap.

Roll out the dough into a cylinder 12" long and 1" in diameter

Slice the cylinder into 24 pieces

Work one at a time, and cover the rest with a plastic wrap to retain moisture

Use a roller pin to roll out into a 2 1/2" circle