Steamed Shrimp Dumplings
|Wheat starch||1 Cup (16 tbs)|
|Sesame oil||1⁄2 Teaspoon|
|Pork fat||2 Ounce|
|Chopped whole bamboo shoots||1⁄3 Cup (5.33 tbs)|
|Boiling water||6 Cup (96 tbs)|
Place wheat starch and salt in a large bowl.
Make a well in the center and pour in boiling water, stirring quickly with spoon or chopsticks until dry ingredients stick together.
Cover with a clean cloth towel and let stand 15 minutes.
Add lard or shortening; knead dough 3 to 4 minutes.
Shell and devein shrimp; rinse.
Chop shrimp into 1/2-inch pieces with a cleaver.
Combine marinade ingredients in a medium bowl.
Add shrimp; mix well.
Let stand 20 minutes.
Use a cleaver to chop pork fat.
Add chopped pork fat and bamboo shoots to marinated shrimp; mix well.
Refrigerate until ready to use.
On a floured surface, use your hands to shape dough into a long roll 1 inch in diameter.
Chop into thirty-six 1/2-inch pieces with a cleaver.
Roll each piece into a ball and place on chopping board.
Lightly oil the broad side of cleaver.
Press oiled side of cleaver on each ball to make a thin circle.
Rotate blade to make a 3-inch circle.
Repeat with remaining balls, lightly oiling cleaver before pressing each ball.
If you don't have a cleaver, pat out the dough in the palm of your hand or roll out with a rolling pin.
Place 2 teaspoons shrimp filling in center of a circle, being sure to include at least 1 piece of shrimp.
Fold dough over filling to make a half circle.
Pleat one side and pinch to seal.
Repeat with remaining circles and filling.
Arrange as many dumplings on a damp cloth in a steamer as will fit without touching each other.
Pour 4 cups boiling water into a wok or large pot.
Place steamer over boiling water.
Steam 7 minutes over high heat.
Let cool slightly before removing dumplings.