Continuing from our last recipe, here is another dim sum dish! These dumplings are good because they are not only steamed, but they also have the crispiness of a quick pan fry. The texture is what makes them especially delicious.
Of course, chef T has a hard time getting away from shrimp, so this is another shrimp dish as well. She loves to make me stand by the sink, carefully deshelling and washing each shrimp. Not only that, but to mix the dough, we got down on the floor and kneaded it in a big stainless steel bowl, carefully measuring the water so that it got to the “right consistency”.
The “right consistency” is a bit of a mystical value, so feel free to play around with the ratios of liquid to dry.
Fortunately all the work was worth it, and when it’s all done you get to experience a little bit of dim sum in your own home.
Keep your shrimp in your dumpling, not the floor,
Your favorite alternative chefs, K & T
Pan Fried Chive and Shrimp Dumpling
Ingredients
Filling
- 1 lb. shrimp ½ lb minced, ½ lb chopped
- 2 cup chives chopped
- 1 tsp sesame oil
- 2 tbsp tamari
- ¼ tsp salt
- ¼ tsp white pepper
- ½ tsp coconut sugar
- 1 tbsp cornstarch
Dough
- 1 lb rice flour (¼ cup in the bag)
- 2 cups of water
- 2 tbsp vegetable oil
Oil
Instructions
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Boil small pot of water and prep a bowl of ice. Blanch the chives in the boiling water for a second then place chives in the ice, then squeeze all the excess water out of the chives with a cheesecloth.
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Combine all ingredients for filling a medium sized bowl. Refrigerate for two hours before using.
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While your filling is in the fridge, you can start working on your dough. Bring your water to a boil, then remove from heat. Place the rice flour into a large bowl, leaving ¼ cup of flour in the bag. Add hot water and oil to flour. Add a ¼ cup of water at a time and knead with hands until you get the dough into a good consistency that does not just fall apart, but you don’t want it to sticky that you can’t work with it.
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Sprinkle extra flour onto a cutting board so your dough doesn’t stick to the board when you roll it out. Make little dough balls, then roll them out with a rolling pin into thin circles.
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Place your filling in the center of your dough, then bring all the edges to the center to seal off your dumpling.
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Prepare a steamer. Steam dumplings for 15-20 minutes until the dough is slightly translucent.
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Heat oil up in a medium sized pan for shallow frying over medium heat. Fry dumplings on each side for a couple minutes until just slightly browned.