450g Shrimp (wash the shrimp in corn starch – to clean, remove the spinal dirt and cut into small sizes)|芝えび 450g (皮を除き、背わたを除き、3つに小さく切る)
110g bamboo|竹の子 110g
1+1/2 Teaspoon Salt|塩 小匙1.5
1+1/3 Tablespoon Corn Starch|片栗粉 大さじ1 1/3
50g Lard|豚の背脂 50g
Pepper|こしょう 少々
1+1/2 Tablespoon Sugar|砂糖 大匙1.5
1 Teaspoon Soy Sauce|醤油 小さじ1
1 Teaspoon Sesame Oil|ごま油 小さじ1
Instructions
【Dough | 生地】
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 a couple of days.
【Dumpling Filling|具】
Chop the shrimp, bamboo shoots. Blend (or chop) well until the shrimp becomes a fine paste-like filling adding the rest of the ingredients.
【Assembly】
Stretch the dough to approx. 1.5cm diameter cylinder and cut into 2 cm slices.
Stretch the dough to approx. 1.5cm diameter cylinder and cut into 2 cm slices.3. Wrap the dumpling skin with the shrimp filling, concealing the edges with water. Lay each dumpling onto the tray, making sure that they do not stick – dust well with cornstarch.
Steaming: Using a steamer lined with oven paper (or leaf of cabbage or lettuce) steam for 5 minutes under high heat. Serve with soy sauce and black vinegar sauce.
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