Chinese Dim Sum Shrimp Dumplings
One of the most well-known and beloved dishes in dim sum meals is the shrimp dumpling, often prepared in a translucent wrapper and steamed in a bamboo steamer. This dish is particularly popular in China, especially in the Cantonese region, where dim sum is an important part of social gatherings. The shrimp filling is light yet flavorful, made truly special by the crunchiness of the water chestnuts and the freshness of the ginger. Its dough is translucent, soft, and elastic – its preparation requires some patience, but it's worth the effort. This dish makes a perfect appetizer for special occasions or as part of a thematic Asian dinner. Served with soy sauce or a vinegar-garlic dipping sauce, it becomes truly authentic.
Ingredients for this recipe
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Preparation Steps
1
In a bowl, combine the tapioca starch and wheat starch, then add the hot water. Mix quickly, then add the lard and knead into a smooth, elastic dough. Cover and let rest for 20 minutes.
2
Finely chop the shrimp and water chestnuts. Mix with soy sauce, sesame oil, grated ginger, salt, and white pepper. Refrigerate the filling for 10–15 minutes to make it easier to handle.
3
Divide the dough into small pieces, form into balls, and roll out into thin, circular wrappers. Tip: Use starch to prevent sticking, as this dough is particularly delicate.
4
Place a spoonful of filling in the center of each wrapper, then fold in half and shape the dumplings. Pleat the edges with your fingertips to create a decorative crimp and ensure a tight seal.
5
Arrange the dumplings in a bamboo steamer lined with parchment paper, leaving space between them. Steam over boiling water for 6–8 minutes, until translucent and the filling is cooked through.
6
Serve the cooked dumplings with soy sauce or a spicy vinegar dipping sauce. Enjoy immediately; they're best served fresh.
