Ease of preparation rating: Medium
Yield: 2-3 servings
½ lb. (226 g) raw shrimp, peeled and deveined
1 teaspoon (5 ml) cornstarch
1 teaspoon (5 ml) minced garlic
1 teaspoon (5 ml) Shaoxing wine
1 teaspoon (5 ml) sesame oil
½ teaspoon (2.5 ml) sugar
3 tablespoons (45 ml) finely chopped bamboo shoots (canned)
½ teaspoon (2.5 ml) salt
¼ teaspoon (1 ml) white pepper
1 cup (240 ml) wheat starch
¼ cup (60 ml) cornstarch
¾ cup (180 ml) boiling water
1 tablespoon (15 ml) vegetable oil
Napa cabbage leaves or parchment paper, for steaming
To make the filling, in a mixing bowl, combine shrimp and cornstarch until shrimp is completely coated.
Transfer shrimp to a cutting board and chop finely.
Return shrimp to the mixing bowl. Add garlic, Shaoxing wine, sesame oil, sugar, bamboo shoots, salt, and pepper and combine.
To make the dough, in a separate mixing bowl, combine wheat starch and cornstarch.
Make a well in the center, and gradually add boiling water.
Stir until water has been completely incorporated.
Add oil, and mix until dough is smooth and uniform.
With the dough still warm, roll into a ball, cover, and let rest for 10 minutes.
After resting, roll dough ball into a log that is 2 inches in diameter.
Cut log into 1-inch sections – this should give you 16 pieces.
Using a small rolling pin, roll one piece into a circle that is 3 inches in diameter.
Repeat with other pieces, keeping unrolled dough and dough circles covered while you work to avoid drying out.
When the dough circles are ready, place 1 tablespoon of the shrimp filling into the center of each circle.
Fold each circle in half and pleat the edges closed using your fingertips.
Place cabbage leaves or a piece of parchment paper in the base of a bamboo steamer basket. Place the dumplings in, leaving 1 inch of space between all dumplings to avoid overcrowding. Cover with the steamer basket lid.
Heat 1 inch of water in the bottom of a wok, and bring to a boil over medium-high heat.
Place steamer basket into wok over boiling water.
Cook dumplings for 6-8 minutes.
Repeat cooking process until all the dumplings have been steamed, refilling water as needed.