Shrimp dumpling (蝦餃)
Author: Jeff Kang
Recipe type: Appetizer
Cuisine: Chinese
Serves: 16 pcs
- 13 oz of shrimp
- ½ tsp of salt
- ½ tsp of white pepper
- 1 tbsp of cornstarch
- ½ cup of wheat starch
- ½ cup of sweet potato starch or potato starch
- ½ cup of boiling water
- ½ tsp of salt
- Defrost 13 oz of shrimps
- Grind 6.5 oz of shrimp into shrimp paste with cutting knife by chopping repeatedly.
- Add ½ tsp of salt, ½ tsp of white pepper and 1 tbsp of cornstarch into shrimp paste, mix until it’s sticky.
- Put in refrigerator for later use
- Chop each of the 6.5 oz of shrimps into half crosswise
- Put in refrigerator as well
- Take 1 cup of sweet potato powder, 1 cup of wheat starch and mix well
- Boil 1 cup of water and add into the mixture, mix well to form the dough
- cut the dough into 16 pieces
- Make Har Gow wrapping with the side of knife
- Wrap the Har Gow, put about 1 tbsp of shrimp paste and 1 shrimp chunk
- on steam cooker, steam on high heat for 6 min
- Ready to serve
Recipe by It's My Dish at https://itsmydish.com/shrimp-dumpling/
3.5.3208