Deluxe Shrimp Dumplings
Shrimp Dumplings Bursting with Flavor
Many different kinds of shrimp dumplings can be described as glossy and soft, with a milky crystal sheen and smooth, supple texture. Their fillings are immensely flavorful and delicious. But deluxe shrimp dumplings present the perfect combination of fresh bamboo shoots, big pieces of prawn, and pork paired with dumpling skin that is difficult to make. These bite-sized shrimp dumplings explode with flavor when eaten, releasing their delicious meat juices and fresh fragrance. This is one shrimp dumpling dish that is sure to live up to expectations.
Ingredients
Dough skin
- 2 cups (225 grams) wheat starch
- 1 ½ cups (188 grams) potato starch
- 1 ⅓ tablespoons (19 grams) oil
- approximately 2 ½ cups boiling water
Filling
- 1.17 pounds (532 grams) lean shrimp
- 1.34 ounces (38 grams) fatty pork, minced
- 1.34 ounces (38 grams) sliced bamboo shoots, with water wrung out
Seasonings
- 1/2 teaspoon lye water
- 2 ¾ tablespoons (56 grams) salt
- 2/3 cup (75 grams) potato starch
- 2/3 cup (95 grams) chicken bouillon
- 1 teaspoon (4 grams) ground pepper
- 2/3 cup (133 grams) sugar
- 1/2 cup (114 grams) sesame oil
Cooking Directions
Preparations
- Wash shrimp. Add ½ teaspoon (3 grams) lye water, 1/3 heaping cup (75 grams) sugar, and 1 cup (115 grams) potato starch. Stir for 15 minutes. Run under water for 30 minutes. Scoop out and strain dry. Either add ice cubes or refrigerate for 30-45 minutes. Remove from refrigerator and spread out on flat surface for a moment. Use a clean kitchen towel to absorb water. Blend lightly in a blender or use the back end of a knife to tenderize the shrimp. Save for later.
How to make the filling
- Place the following ingredients to the shrimp in this order: salt, potato starch, ground pepper. Stir into a paste. Then add sugar, chicken bouillon, bamboo shoots, and fatty pork. Stir into a paste again. Finally, add lard and stir evenly. Refrigerate for a short moment.
How to make the dough
- Place wheat starch and 1/3 cup (38 grams) potato starch in plate. Stir evenly. Divide into two portions. Add boiling water to one portion. Stir until nearly fully mixed. Mix this portion with the other portion. Knead into a dough. Then knead in some oil.
Put it all together
- Cover dough with plastic wrap. Divide into flat, circular portions (about 2-inch diameter) about 0.28 ounce (8 grams) each. Add 7.93 ounces (225 grams) filling to each wrap. Form into a dumpling shape.
- Place on top of oil paper or metal sheet in a steamer basket. Steam over high heat for 5 minutes. Serve.
Deluxe Shrimp Dumplings - the King of Dumplings
Good shrimp dumplings with ample shrimp filling are known as deluxe shrimp dumplings. Typically, three are placed in one steamer basket. They have thin, translucent, pliant dumpling skin, and their fresh shrimp filling is exceptionally juicy, providing endless natural flavors.
Many modern restaurants have developed new varieties of deluxe shrimp dumplings, such as mustard deluxe shrimp dumplings and emerald deluxe shrimp dumplings, which typically involve adding additional filling ingredients. The purest kind of deluxe shrimp dumplings involves one portion of shrimp, one portion of pork, and one portion of winter bamboo shoots steamed in a layer of crystal dough skin. The result is exquisitely juicy and fresh.
Making deluxe shrimp dumplings requires a rather exacting process. The shrimp dumpling skin must be thin and translucent so that a hint of the fresh shrimp filling can be seen through this comb-like exterior. Due to its visual splendor, fresh ingredients, and delicious taste, deluxe shrimp dumplings are praised by diners all over the world. In the past decade or so, new shrimp dumpling varieties have been invented, such as diced chicken shrimp dumplings and crab meat shrimp dumplings, and these newer offshoots have also become popular.
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