Recipe by daisygrl64
These are labor intence. But if you have the time it's well worth it. You can use a food processor to ground the shrimp. And use shrimp with no shell/skin. This makes 30 Dumpling. Great for a potluck or party.
Top Review by ItalianMomof2
Thanks so much for picking me in the adopt of chef contest. I looked at your recipes and there are so MANY I have bookmarked. Made these a few nights ago and they are labor intensive, but DELICIOUS. Made them to serve with some Lo Mein & Eggrolls. You have so many good recipes that I hope to make soon! Italian Mom of 2!
- 3⁄4 lb raw shrimp, grounded
- 1 (4 ounce) can bamboo shoots, chopped
- 4 tablespoons water
- 1 1⁄2 tablespoons soy sauce
- 1⁄2 tablespoon rice wine or 1⁄2 tablespoon dry sherry
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon sesame oil
- 1 1⁄2 tablespoons cornstarch
- 1 dash black pepper
- 2 1⁄2 cups all-purpose flour
- 2⁄3 cup boiling water
- 1⁄3 cup cold water
- 1 tablespoon vegetable oil
Directions See How It's Made
- To make the filling:
- mix together all the ingredients except the cornstrach until the mixture is well blended and smooth.
- stir in the cornstrach, mix.
- divide into 30 portions.
- To make the dough:.
- put 2 cups of flour in a medium size bowl.
- reserve remaining flour and use on hands if they become sticky.
- add the boiling water into the bowl.
- add the cold water and oil into the bowl.
- mix to form dough.
- knead until smooth.
- roll dough into a long rope shape and cut into 30 pieces.
- use a rolling pin to roll out each piece into a thin 2 inch circle.
- place a portion of the filling in the middle of a dough circle.
- bring the opposite edges together and pinch them together to hold.
- repeat with remaining circles and filling.
- line a steamer with a damp cloth.
- set the dumplings about 1 inch apart, steam over high heat for 5 minutes.
- remove and serve.