Traditional Shrimp Dumpling

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  Step 1

  The shrimp filling is made first so the dumpling skin will not dry out later.

  First, soak the shrimps in distilled water and alkaline water for one hour. Then rinse the shrimps and remove intestines using a toothpick. If the shrimps are used immediately, pat it dry with a kitchen towel. If not, it can be stored in the freezer for up to a month.
  Cut into smaller pieces using a knife.

  Picture shows the ingredients: Wheat starch, cut bamboo shoots and lard

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  Step 2

  Then, cut the bamboo shoots into cubes and boil in tap water for 15 minutes. Afterwards, rinse until the shoots are cold. Set aside.

• Step 3

  Mix the potato starch and salt with the shrimps with your hands until sticky. Afterwards add sugar, MSG, sesame oil, white pepper, lard and bamboo shoots with the shrimp mixture. Set aside and prepare to make the dumpling skin.

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  Step 4

  Mix the wheat starch and potato starch in a large bowl. Pour the hot water into the bowl. Using the rolling pin tip, quickly "whisk" until homogenous (mixture will become sticky). This is the hardest part as there should be no powder seen + the sticky mixture is still steaming.

  Afterwards, turn the sticky dough on the work surface and cover with the large bowl for around 5 minutes (refer to picture).

• Step 5

  Knead the stick dough until smooth before kneading it with the lard. Cut into equal pieces and press flat with a blunt chopping knife. The edges of the skin has to be thin in order for the dumpling to taste nice.

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  Step 6

  Place a small amount of shrimp filling into the skin and press the skin together to form pleats (for the dumpling shape). Try to make equal pleats and concentrate the filling in the middle. This helps form the shape of the shrimp dumpling.

  Steam on high heat for 5 minutes, until the skin is transparent.
  Enjoy!

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