Homemade Shrimp Dumplings

Ingredients

• For the wrapper: For the wrapper:
• 1 cup (120g) wheat starch 1 cup (120g) wheat starch
• 1/4 cup (30g) tapioca starch 1/4 cup (30g) tapioca starch
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1/2 cup (120ml) boiling water 1/2 cup (120ml) boiling water
• For the filling: For the filling:
• 1/2 pound (225g) fresh shrimp, peeled and deveined 1/2 pound (225g) fresh shrimp, peeled and deveined
• 1/4 cup bamboo shoots, finely chopped 1/4 cup bamboo shoots, finely chopped
• 1/2 teaspoon ginger, grated 1/2 teaspoon ginger, grated
• 1/2 teaspoon garlic, minced 1/2 teaspoon garlic, minced
• 1/2 teaspoon sugar 1/2 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• 1/2 teaspoon sesame oil 1/2 teaspoon sesame oil
• 1 teaspoon soy sauce 1 teaspoon soy sauce
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1 tablespoon water 1 tablespoon water

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 32g, 1g
• Protein: 7g
• Fiber: 1g
• Salt: 1.2g

Preparation

1. 1.
   In a mixing bowl, combine the wheat starch, tapioca starch, and salt for the wrapper. Mix well.
2. 2.
   Add the vegetable oil to the dry ingredients and mix until crumbly.
3. 3.
   Gradually pour in the boiling water while stirring continuously until a dough forms.
4. 4.
   Knead the dough until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
5. 5.
   Meanwhile, prepare the filling. Finely chop the shrimp and place them in a bowl.
6. 6.
   Add the bamboo shoots, ginger, garlic, sugar, salt, white pepper, sesame oil, and soy sauce to the bowl. Mix well.
7. 7.
   In a small bowl, make a slurry by combining the cornstarch and water.
8. 8.
   Add the slurry to the shrimp mixture and mix until well combined. Set aside.
9. 9.
   After the dough has rested, knead it again briefly. Divide the dough into small portions and roll each portion into a ball.
10. 10.
    Take one dough ball and flatten it into a circle using your palm or a rolling pin. The wrapper should be thin and about 3 inches in diameter.
11. 11.
    Place a spoonful of the shrimp filling in the center of the wrapper.
12. 12.
    Fold the wrapper in half to form a half-moon shape and pinch the edges together to seal. Pleat the edges if desired for an attractive appearance.
13. 13.
    Repeat the process with the remaining dough and filling.
14. 14.
    Steam the dumplings in a bamboo steamer lined with parchment paper for 8-10 minutes, or until the wrappers turn translucent and the filling is cooked through.
15. 15.
    Serve the Homemade Shrimp Dumplings hot with soy sauce or chili oil for dipping.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly to remove any grit or sand. Pat them dry before chopping to prevent excess moisture in the filling.

Tips & Tricks

• To achieve a thin and translucent wrapper, roll the dough as thinly as possible without tearing it.
• If the dough becomes too sticky, lightly dust it with wheat starch or tapioca starch.
• Steam the dumplings immediately after assembling them to prevent the wrappers from drying out.
• Serve the dumplings fresh and hot for the best texture and flavor.
• If you prefer a spicier kick, add a few drops of chili oil to the filling mixture.

Serving advice

Serve the Homemade Shrimp Dumplings as part of a dim sum feast or as a delightful appetizer. They pair perfectly with a dipping sauce made from soy sauce, rice vinegar, and a touch of sesame oil. Garnish with chopped scallions for an extra burst of freshness.

Presentation advice

Arrange the steamed dumplings on a bamboo steamer or a decorative plate to showcase their delicate appearance. Sprinkle some sesame seeds or finely chopped cilantro on top for an added visual appeal.