Steamed Shrimp Dumpling with Chinese Chives
How to Make It
1. In a large bowl, combine the corn starch, wheat flour, and room temperature water. Use a wooden spoon to stir the ingredients together. Slowly stir in the boiling water and stir the ingredients until you can see there is no dry flour in the bowl.
2. Let the dough rest for 10 minutes. This will help the ingredients settle together. As you wait for the dough to rest, you can cover the bowl with Saran Wrap.
3. While waiting for the dough to settle, you can begin making the filling for the dumplings. In mixing bowl, combine the shrimp, salt sugar, vegetable oil, and cornstarch. Stir the filling in one direction until you get a paste-like texture. Set aside to marinate for around 10 minutes.
4. Get the dough and knead around another 4-5 minutes to punch the air out, then roll the dough into a cylinder around 1 inch wide and cut it into small sections around 1 inch in diameter.
5. Using rolling pin, roll the small sections out to thin round wrappers one by one about 3 inches in diameter.
6. Use a spoon to scoop out 1 tablespoon of the shrimp mixture and place in the center of each wrapper.
7. Fold one side of the wrapper against the other. Begin to make first pleats starting on the right, press tight, then make the second pleats, press tight, and continue to make the pleats until the end of the wrapper gets the nice shape of a half moon dumpling.
8. In wok or large pot with lid, bring water to a boil. Place dumplings in a wooden bamboo steamer basket, place basket into wok, and steam for around 4 minutes.
9. The dumpling is cooked when the wrapper appears to be transparent.
10. Serve immediately with soy sauce or Worcestershire and Chinese mustard.
Tim Ho Wan