Shrimp Packed Dumplings
If you are a huge fan of shrimp and are looking for a healthy and delicious recipe to make, this is the perfect dish to make. These dumplings are plump and juicy, making them extremely satisfying. Although filed under the book's Japanese section, the wheat-starch and tapioca wrapper, Shaoxing wine and black vinegar make this a Chinese-style dumpling (har gow).
🍳 Cook: 60 min🍽️ Makes 25
Ingredients
| 1/2 cup | 120 ml | warm water |
| 3/4 cup | 180 ml | wheat starch |
| 6 tbsp | 90 ml | tapioca flour |
| 1/8 tsp | 0.6 ml | salt |
| 2 tsp | 10 ml | canola oil |
| 1/2 lb | 225 g | shrimp, shelled and deveined |
| 1 tsp | 5 ml | baking soda |
| 1 | pork fatback (2-inch piece) | |
| 1/2 tsp | 2.5 ml | minced ginger |
| 1/2 tsp | 2.5 ml | minced garlic |
| 1/2 tsp | 2.5 ml | Shaoxing wine |
| 1/4 tsp | 1.3 ml | salt |
| 1/4 tsp | 1.3 ml | white sugar |
| 1/4 tsp | 1.3 ml | ground white pepper |
| 1 tsp | 5 ml | vegetable oil |
| 1 tsp | 5 ml | cornstarch |
| some | black vinegar, for serving |
Instructions
- The first thing that you want to do is mix all of your ingredients for your filling together in a large sized bowl until thoroughly mixed together.
- Then mix together all of your ingredients for your dough in a large sized bowl until your mixture forms a sticky dough. Cover with some plastic wrap and set aside for later use.
- Roll out your dough and cut into small sized wrappers. Fill your wrappers with your filling and fold to seal the edges. Crimp the edges with a fork and sprinkle with some water.
- Next heat up some oil in a large skillet placed over high heat. Once your oil is hot enough add in your dumplings and cook for the next couple of minutes or until brown in color.
- Then reduce the heat to low and continue cooking the dumplings for the next 6 to 8 minutes before removing from heat and enjoying whenever you are ready. Serve with black vinegar.