Martin Yan -Steamed Shrimp Dumplings

Steamed Shrimp Dumplings

Makes: 25 dumplings

Ingredients:

For the Wrappers
1/2 cup wheat starch
1/2 cup glutinous rice flour
1/4 cup corn starch
2 teaspoons vegetable oil
1/2 cup plus 2 tablespoons boiling water

For the Ginger Vinegar
2 tablespoons rice vinegar
2 tablespoons water
2 tablespoons grated ginger
3/4 teaspoon sugar
1/4 teaspoon soy sauce
1/4 teaspoon sesame oil

For the Filling
3/4 pound medium-size raw shrimp, shelled, de-veined, and coarsely chopped
1/4 cup finely chopped bamboo shoots
1 egg white
1 tablespoon cornstarch
1 teaspoon sesame oil
1 teaspoon Chinese rice wine or dry sherry
3/4 teaspoon salt
Dash of white pepper

About 1 tablespoon vegetable oil
3 large lettuce leaves

Getting Ready :

1. Make wrappers: Combine wheat starch, glutinous rice flour, and corn starch in a bowl. Add oil and boiling water, stirring with chopsticks or a fork, until dough is evenly moistened. On a lightly floured surface, knead dough until is smooth and feels satiny. Knead dough into large ball. Cover with plastic wrap and let dough rest for 20 minutes.

2. Meanwhile, combine ginger vinegar ingredients together in a small bowl. Set aside. Combine filling ingredients together in a second bowl. Set aside.

3. Shape each dumpling: Divide dough in half. Roll each half into a 15-inch-long cylinder. Cut each cylinder crosswise into 1-inch pieces; shape each piece into a ball. Roll each ball of dough with a rolling pin to make a 3 to 3-1/2-inch circle, keeping remaining dough covered to prevent drying. Press edges of the circle firmly with your fingers to thin dough out. Place 1 teaspoon of filling in center of each circle. Fold circle in half over filling to form a semicircle. Pinch curved edges together, pleating one side to the other to seal. Finally, cover filled dumplings with a damp cloth while shaping and filling remaining dumplings.

4. Prepare a wok for steaming Line bottom of steamer with the lettuce. Place dumplings on lettuce without crowding. Cover and steam until shrimp turn pink and wrappers are translucent, 3 to 4 minutes.

5. Serve hot with ginger vinegar for dipping.

Adapted from Martin Yan’s Asian Favorites (Ten Speed Press)
Copyright Yan Can Cook, Inc. 2006