Dim Sum - Steamed Crystal Dumpling with Shrimp and Bamboo Shoot(早茶之水晶笋丁虾饺)

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早茶之水晶笋丁虾饺 (Zao Cha Zhi Shui Jing Sun Ding Xia Jiao)



I really love the varieties of dim sum. And the steamed shrimp dumpling is one of my favorite dim sum entrees. The transparent wrapper of this dish has always been a mystery to me, and today I had the luck to make this dish with similar taste as in dim sum restaurants. And the great news is, you can make it too.

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
  • 1/2 lb. shrimp
  • 1/2 lb. bamboo shoot
  • A few drops of sesame oil
  • 1 tablespoon corn starch
  • 1 teaspoon salt
  • 1 tablespoon canola oil
  • 1 tablespoon sugar
  • 1 green onion (why buy from store? grow your own green onion)
Preparation Time:  40 minutes
Cooking Time: 20 minutes
Servings: 24 dumplings

Cooking Steps

Prepare the filling

1. See how to prepare dimsum shrimp dumpling filling for more details.

Prepare the dough and make the wrapper

2. See how to make dimsum transparent dummpling wrapper for more details.

3. Add 1 or 2 teaspoon filling to the center of the wrapper, adjust the filling portion accordingly depending on the size of wrapper. Note this type of wrapper is not as flexible as the normal dumpling wrapper that is typically uses all purpose flour, which had higher content of protein.
4. Use fingers to fold the wrapper by half, seal the dumpling by sticking the edges together.


Steam the dumpling

5. Place the dumpling onto a plate, use a steamer to steam it, after the water boils, steam for 10 minutes.





 

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