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October 31, 2008, Newsletter Issue #228: Steamed Shrimp Dumplings
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Tip of the Week
Steamed Shrimp Dumplings, also known as Har Gau are one of my favorite offerings for Dim Sum.
This recipe makes 40 dumplings which will serve 20 people as part of a Chinese meal.
1 pound shrimp, ground in food processor 1 cup bamboo shoots, chopped 1/3 cup water 2 tablespoons soy sauce 2 teaspoons rice wine 2/3 teaspoon sugar 2/3 teaspoon sesame oil 1 1/3 dashes pepper 2 tablespoons cornstarch 40 Wonton or dumpling wrappers
1. To make filling: Mix together all ingredients except cornstarch until the mixture is well blended and smooth.
2. Stir in cornstarch and mix well.
3. Place 1 Tablespoon of shrimp filling into the center of each wonton wrapper. Fold over into a triangle shape or half moon depending on the shape of your wrapper. Seal with water.
4. Line a steamer with a damp cloth. Set the dumplings about 1 inch apart. Steam over high heat for 5 minutes. Remove and serve.
To make these ahead, line a baking sheet with parchment paper, and flash freeze dumplings. Once frozen place in a freezer bag for up to 2 months. Steam as above from frozen for about 10-15 minutes.
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