Dim Sum - Pan Fried Crystal Shrimp Dumpling with Chinese Leek and Pork (早茶之韭菜虾仁水晶煎包)

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早茶之韭菜虾仁水晶煎包 (Zao Cha Zhi Jiu Cai Xia Ren Shui Jing Jian Bao)


Dim sum has a lot of selections, the shrimp dumpling is one of my favorites. This recipe will show you how to easily replicate the restaurant taste with a fraction of the cost.

For more fun cooking ideas, see Recipes by Category.

Ingredients

For the dough
  • 120 grams wheat starch (橙粉, available in most Chinese grocery store)
  • 40 grams corn starch 
  • 120 grams boiling water
For the filling
  • 1/4 lb. Chinese leek (available in most Chinese supermarkets year round)
  • 1/2 lb/ shrimp
  • 1/4 lb. pork (preferably with some fat in it)
  • 1 tablespoon canola oil
  • 1 tablespoon corn starch
  • 1 tablespoon sugar
  • 1 teaspoon salt
For pan frying
  • 1-2 tablespoon canola oil
Preparation Time:  40 minutes
Cooking Time: 20 minutes
Servings: 24 dumplings

Cooking Steps

1. Prepare the Dim Sum Dumpling Wrapper.
2. Prepare the Dim Sum Shrimp Dumpling Filling with Chinese Leek and Pork.
3. Add 1 or 1/2 tablespoon filling to the center of a wrapper, adjust the filling portion accordingly depending on the size of wrapper.
4. Get a non sticky pan, spread 1 tablespoon canola oil evenly onto the pan, place 8-10 dumplings onto the pan, cover.


5. Use medium heat to pan fry the dumplings for about 3 minutes or until the bottom of the dumplings becomes crispy.
6. Add 1/8 cup of water to the pan, cover, let the dumplings being steamed for 3 minutes or until the water evaporates and the bottom becomes crispy again.
7. Flip all the dumplings, cover and pan fry for another 3-4 minutes or until the other side of the dumplings turns crispy.


 

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