Fried Mayonnaise Shrimp Dumplings

Name: Mayonnaise Shrimp Dumplings
Prep time: 1 h 30 min
Cook time: 5 min
Total time: 1 h 30 min
Yield: 45 pcs
Cuisine: Cantonese
Ingredients: 90 large dumpling skins; 10.58 ounces (300 grams) diced shrimp; 4.05 ounces (115 grams) diced celery; 1/3 cup (75 grams) condensed milk; 5.29 ounces (150 grams); 2 ½ cups mayonnaise; 4.05 ounces diced bamboo shoots; 1 teaspoon lemon juice; 1 teaspoon salt; a drizzle of sesame oil; 1 tablespoon chicken bouillon; a dash of ground pepper; 1 tablespoon sugar; 1 teaspoon salt

East Meets West in Fried Mayonnaise Shrimp Dumplings

The mid-1980's was the golden era of Hong Kong cuisine. At the time, it was popular for restaurants to release new dim sum dishes each week, further promoting local food culture. During the 80's, restaurants tended to use more western ingredients. Some dim sum chefs were bold enough to use mayonnaise as a seasoning for dumpling filling. Diners loved this experimental dim sum innovation, so restaurants all across Hong Kong began serving mayonnaise shrimp dumplings.

Delicious Fried Mayonnaise Shrimp Dumplings

Servings : 45 pcs

Total Time : 1.5 hours

Ingredients

90 large dumpling skins

Filling

10.58 ounces (300 grams) diced shrimp
4.05 ounces (115 grams) diced celery
1/3 cup (75 grams) condensed milk
5.29 ounces (150 grams)
2 ½ cups mayonnaise
4.05 ounces diced bamboo shoots
1 teaspoon lemon juice

Seasonings

Marinade (shrimp and scallops)

1 teaspoon salt
a drizzle of sesame oil
1 tablespoon chicken bouillon
a dash of ground pepper
1 tablespoon sugar

Bamboo Shoots and Celery Seasoning:

1 teaspoon salt

Please see measurements in grams to be more exact for all ingredients and seasonings.

Cooking Directions

Marinate shrimp and scallops for 15-20 minutes. Blanch. Set aside to cool.

Add salt to celery and bamboo shoots. Stir evenly. Wait 20 minutes. Strain away celery and bamboo shoot juices. Use kitchen towel to absorb water.

Mix mayonnaise, lemon juice, and condensed milk. Then mix that with remaining filling ingredients.

Wrap 0.91 ounce (26 grams) of filling in 2 dumpling skins. Shape into cockscomb shape. These are the uncooked mayonnaise shrimp dumplings.

Heat oil to 350 °F-400 °F (180-200 °C). Add uncooked mayonnaise shrimp dumplings. Fry over high heat until golden brown. Scoop out. Strain away excess oil. Serve.

Hong Kong "Tea Restaurants"

Having received the influence of western culture, "tea restaurants" began appearing in Hong Kong, especially after World War II, when high-end western restaurants started gradually opening. Due to exorbitant prices, however, they were not popular with locals. To allow common Hong Kong residents to experience western cuisine, there began appearing low-priced teahouses and restaurants that used western food as a way to draw in customers. Local Hong Kong residents gradually grew to like these eateries, and they became increasingly common.

The defining characteristic of Hong Kong "tea restaurants", or cha chaan teng, is that they have assimilated aspects of English culture, while also preserving the essence of ancient Lingnan Chinese cuisine. They combine eastern and western cooking techniques; they are both foreign and local, affordable, and beloved by all types of people. Many traditional tea restaurants have designated bakery areas, where they create various kinds of pastries. These are especially popular for breakfast and afternoon tea, and include pineapple buns, cocktail buns, custard egg tarts, and paper wrapped cakes. The first thing many Hong Kong locals do after returning from a long stay abroad is take a trip down to their favorite tea restaurant for a meal.