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Dim Sum – Steamed Shrimp Dumplings | 点心 – 海老蒸し餃子

Dim Sum – Shrimp Dumplings  | 点心 – 海老蒸し餃子

These delicate looking dim sums with shrimps are so light and healthy that you can eat a bunch! The dumpling uses rice flour which make it transparent, the transparency inspired me to explore into fillings which may be appetizing for the eye as well!!!




DSC_0006スクリーンショット 2016-01-08 21.44.45



海老蒸し餃子|Steamed Shrimp Dumplings


For the dough

  • 250g rice flour
  • 75g corn starch
  • 400cc boiling water
  • 1/2 teaspoon salt
  • 1 teaspoon vegetable oil
  • Dusting flour


  • Place all the ingredients in one bowl adding boiling water. Combine with chopsticks and knead to one ball. Add the vegetable oil and continue to knead until the dough appears to feel smooth and soft like your earlobe. Let is rest for 20 minutes covered with a wet cloth to avoid surface drying.
  • Note – This dumpling cannot be stored frozen. If you would like to store some, it will keep 1~2 days in the refrigerator (chilled) but advisable not to keep beyond couple of day.


<Dumpling Filling>

  • 450g Shrimp (wash the shrimp in corn starch – to clean, remove the spinal dirt and cut into small sizes)
  • 110g bamboo
  • 1+1/2 Teaspoon Salt
  • 1+1/3 Tablespoon Corn Starch
  • 50g Lard
  • Pepper
  • 1+1/2 Tablespoon Sugar
  • 1 Teaspoon Soy Sauce
  • 1 Teaspoon Sesame Oil
  • Chop the shrimp, bamboo shoots. Blend (or chop) well until the shrimp becomes a fine paste like filling adding the rest of the ingredients.



  1. Stretch the dough to approx. 1.5cm diameter cylinder and cut into 2 cm slices.
  2. Using a round parchment paper (greasing paper), press the dough with bottom of a beer bottle or bottle of about 10~11cm diameter and extend it further evenly with a rolling pin to make a smooth round dumpling skin.
  3. Wrap the dumpling skin with the shrimp filling, concealing the edges with water. Lay each dumpling on to tray, making sure that they do not stick – dust well with cornstarch.

Video Reference :

  1. Steaming : Using a steamer lined with oven paper (or leaf of cabbage or lettuce) steam for 5 minutes under high heat.
  2. Serve with soy sauce and black vinegar sauce.




海老蒸し餃子|Steamed Shrimp Dumplings


  • 貫雪粉(浮き粉)・・・・250g
  • 片栗粉・・・・・・・・・75g
  • 塩・・・・・・・・・・小匙1/2
  • 熱湯・・・・・・・・・・400cc
  • サラダオイル・・・・・・小匙1


  • 芝えび・・・・・・・・・・450g


  • 竹の子・・・・・・・・110g
  • 塩・・・・・・・・・・小匙5
  • 片栗粉・・・・・・・・大さじ1 1/3
  • 豚の背脂・・・・・・・・50g
  • こしょう・・・・・・・・少々
  • 砂糖・・・・・・・・・・大匙5
  • 醤油・・・・・・・・・・小さじ1
  • ごま油・・・・・・・・・小さじ1






  1. 芝エビ・・2〜3等分に切る
  2. タケノコはみじん切りにし、熱湯で1分ほど茹でて流水にさらす。
  3. 芝エビに塩・片栗粉・コショウを加え、たたきつけながらよく練る。
  4. 粘りが出てきたら砂糖・うま味調味料・ゴマ油・鶏油・タケノコ・みじん切りにした豚背脂を加えて良く混ぜ合わせる。



  1. 浮き粉に片栗粉半分を加え、混ぜる。
  2. 粉に熱湯を一気に加え、麺棒でよく混ぜ合わせる。
  3. 片栗粉の残りを加え、手で練る。(熱いので注意!)
  4. 生地がまとまってきたら台の上に移し、手早く練る。
  5. 生地が滑らかになり、鼻の頭くらいの固さになったらまとめて、乾燥防止のため、ビニール袋に入れておく。



  1. 生地を直径1.5センチほどの棒状にのばし、2センチほどに切り分ける。
  2. 1枚分の生地をボール上に丸めて押しつぶす
  3. ヘラに薄く油を塗り、両手で生地を伸ばして、出来るだけ薄く(1ミリ弱くらい)直径10〜11センチの円形にのばす。
  4. 油のついていない面に具をのせ、人差し指でひだを寄せながら包む。


  1. 小さいセイロに餃子4個を並べ、蒸し器にかける。
  2. 5分ほど蒸したら完成。
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