Chinese · Lunch
Steamed Shrimp Dumplings
Steamed shrimp dumplings in the har gow style, wrapped in a translucent wheat starch and tapioca skin, filled with whole shrimp, bamboo shoot and a touch of pork fat for sheen, hand-pleated into purses, steamed until glassy, served with soy-vinegar dip.
$5
35 minsPrep
8 minsCook
43 minsTotal
HardLevel
Nutrition per serving
298Calories
22.4gProtein
9.8gFat
30.1gCarbs
2.9gSugar
1.2gFiber
980mgSodium
247mgChol
3.1gSat Fat
330mgPotassium
75mgCalcium
1.8mgIron
1.5mcgVitamin B12
2.5mgVitamin C
low-calorie
gluten-free-adaptable
herb-salt
all-time-classics
low-calorie
Instructions
1
Prep
Peel, devein and roughly chop three-quarters of the shrimp into a paste, leaving some chunks whole. Dice the bamboo shoot, pork fat, scallion and ginger finely.
2
Mix
Combine chopped shrimp, pork fat, bamboo shoot, scallion, ginger, sugar, salt, white pepper and Shaoxing wine. Chill 15 minutes until shrimp firms and flavours blend.
3
Build
Whisk wheat starch and tapioca starch together in a heatproof bowl. Pour boiling water while stirring until shaggy, then add cold water and oil.
4
Knead
Turn dough onto a tapioca-dusted surface and knead 2–3 minutes until smooth and pliable. Cover with a damp cloth between uses to prevent drying.
5
Wrap
Roll dough into a log, cut 10g pieces and flatten into thin 3-inch rounds. Fill each with filling, then pleat edges to seal into purses.
6
Steam
Arrange dumplings on an oiled steamer liner spaced apart. Steam over high heat 6–8 minutes until skins turn glassy and shrimp turns opaque pink.
7
Plate
Lift dumplings onto a plate. Serve with soy sauce and rice vinegar mixed in a small dish on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g shrimp
- 2.8 oz80g wheat starch
- 1 oz30g tapioca starch, plus extra for dusting
- 6 tbsp6 tbsp boiling water, plus 1 tsp cold water
- 2 tsp2 tsp neutral oil
- 1.4 oz40g bamboo shoot
- 2/3 oz20g pork back fat
- 2 tsp2 tsp scallion, white part only
- 1 tsp1 tsp fresh ginger
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp white pepper
- 2 tsp2 tsp Shaoxing wine
- 2 tsp2 tsp light soy sauce, for dipping
- 2 tsp2 tsp rice vinegar, for dipping
