My tip? Plan a dumpling night with friends, as folding the little creations goes much faster with a big group! Set up a dumpling station at your kitchen table and let everyone join in the fun.
3/4 lb. (340 g) medium shrimp, peeled
1/3 cup (40 g) minced bamboo shoots, water chestnuts or jicama
1 green onion (optional)
2 1/2 tablespoons cornstarch
1 egg white
1 teaspoon Mirin (sweet sake) or 1/2 teaspoon sugar
1 teaspoon toasted sesame oil
1/2 teaspoon black bean garlic sauce or soy sauce
1/2 teaspoon salt
1/4 teaspoon grated fresh ginger
pre-made dumpling dough (can be bought at a toko/Asian import store)
Cut the shrimp into 1/2-inch segments. Mix well with the rest of the filling ingredients and set aside.
Prepare your dim sum dumpling wrappers. The dough should be at room temperature, but once you open the package you should work very quickly, as the dough can dry out fast.
Add a heaping teaspoon of filling and place it in the middle of the dim sum wrapper, spreading it out evenly but not touching the edges.
Carefully lift the upper edge of the wrapper and fold it over the filling. Use your thumb and forefinger to form pleats in the dough, and pinch the edges closed. Place the filled dumpling on a plate and cover with a damp cloth to keep them from drying out while preparing the remainder of the dumplings.
Prepare a steamer for steaming (if you don’t have a steamer, you can also fry the dumplings) Steam the dumplings in batches, on an oiled plate, until the wrapper is translucent and the shrimp appear slightly orange (10 – 15 minutes). Serve the dim sum dumplings with hot chili oil and/or soy sauce for dipping.
Text: Lydia Parafianowicz