Thai Shrimp Dumplings
Thai shrimp dumplings are a jewel of Southeast Asian dim sum culture, becoming truly popular in the coastal regions of Thailand. The dough, made with tapioca flour and rice flour, achieves a translucent, elastic texture after steaming, while the shrimp filling is fresh, slightly sweet, and spicy. In this recipe, the natural sweetness of the shrimp is complemented by the spiciness of garlic and ginger, as well as the deeper flavors of fish sauce and sesame oil. Tip: be careful not to make the filling too wet, otherwise it may soak the dough during steaming. This recipe is an excellent choice as a party appetizer or an Asian-inspired starter. Served with a little lime juice or spicy chili dipping sauce, it offers a refreshing, flavorful meal – from just a few ingredients.
Ingredients for this recipe
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Preparation Steps
1
Combine the chopped shrimp with grated garlic, ginger, finely chopped green onions, fish sauce, sesame oil, sugar, and pepper. Mix well and set aside to allow the flavors to meld.
2
In a bowl, mix together the tapioca flour and rice flour, then gradually add the hot water. Stir with a wooden spoon until it comes together, then knead by hand into a smooth, elastic dough. If it's too sticky, add a little more rice flour.
3
Divide the dough into equal pieces, then roll each piece into a circle. Place a teaspoon of filling in the center, fold in half, and press the edges firmly to seal. Tip: The dough dries out easily, so keep it covered while you work.
4
Place the formed dumplings on parchment paper in a bamboo or metal steamer. Steam over boiling water for 10–12 minutes, until the dough becomes translucent and soft.
5
Serve freshly steamed with soy sauce or a chili-lime dipping sauce. Garnish with fresh green onions or toasted sesame seeds before serving.
6
Tip: The tapioca flour makes the dough slightly chewy, which is a characteristic texture of dim sum. Be careful not to overcook it, as it can become sticky.
7
Do not chop the shrimp too finely; the texture is ideal when there are still some larger pieces.
8
Work with the dough quickly – if it cools down, it becomes difficult to shape. Prepare only as much dough as you are actively working with.
