Our strawberry smoothie was a little too simple for our fancy tastes here at Cringey Kitchen, so this time we decided to take out a difficult recipe that we have been wanting to do for a while. Chef T’s family is big on dim sum and her and all her cousins favorite dish was the shrimp dumplings.
There are two major parts of making these dumplings perfect. You need that translucent dough and the right amount of filling. Nailing that combination creates a delicious bite sized dumpling.
The biggest problem with this recipe seems to be that it does photograph too well. The mashed shrimp and coconut crystals almost looks like a soggy oatmeal. Do not eat this oatmeal.
Regardless of its looks while uncooked, it can become beautiful after being wrapped up. Of course, beauty isn’t easy.
Figuring out how to wrap these balls of shrimp was not an easy feat. We figured it out…sort of. They may not look exactly like the shrimp dumplings you see at dim sum, but they do taste pretty darn close!
Keep your shrimp in the filling, not the floor,
Your favorite alternative chefs, K & T
Shrimp Dumplings (Har Gow)
Ingredients
Filling
- ½ lb Shrimp ¼ lb minced and ¼ lb chopped
- ¼ tsp Salt
- ¼ tsp White Pepper
- 1 tsps Sesame Oil
- 1 tsps Coconut Crystals
- ½ tsp Ginger minced
- 1 tsp Tamari
- 1 tbsps Vegetable Oil
- ¼ cup Water Chestnuts finely chopped
- 1 tbsps Tapioca Starch
Dough
- ¾ cup Arrowroot Flour
- ¾ cup Cornstarch
- 2 tbsps Tapioca Flour
- 1 cup Water boiling
- 1 ½ tbsps Vegetable Oil
Instructions
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Starting with your filling, soak your shrimp for at least an hour in ice water for at least an hour. Next peel and devein your shrimp then chop half and mince half. This will give the filling different textures when steamed.
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Next add salt, pepper, sesame oil, coconut crystals, ginger, tamari and vegetable oil and mix for one minute before you add the water chestnuts. Slowly add tapioca starch until you reach a nice glue like texture. Cover and refrigerate for 2 hours.
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While your filling is in the fridge, you can start working on your dough. Combine arrowroot flour, cornstarch and tapioca flour. Create a well in the center of your flour and slowly add boiling water, mix together with a chopstick (may not need the full cup, so add half a cup first). Then add the oil to the dough and begin to knead while it is still warm.
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Prep your steamer with boiling water. Roll dough out into 3 rolls and cut into 12 even pieces. Roll each piece into a small circle with 3” diameter. Fill dough with ½ tsp of shrimp filling and pinch edges together.
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Place napa cabbage leaf or parchment paper on the bottom of your steamer and place finished dumplings on top. Steam for 5 minutes on high heat. Eat immediately!