Ingredients
- 250 to 300 grams wonton wrappers (25-30)
- FILLING
- 180 grams shrimp (peeled prawns, coarsely chopped)
- 80 grams water chestnuts (chopped)
- 2 dried shitake mushrooms (soaked in hot water)
- 2 tablespoon light soy sauce
- 1 1/2 tablespoon Shaoxing rice wine
- 2 teaspoon sesame oil
- 2 tablespoon ginger root (peeled and minced)
- 1 spring onion, thinly sliced
- 1 egg white
- 2 tablespoons potato flour
- Salt
- Pepper
- 2 tablespoon minced carrot (to garnish, optional)
How to Make
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Step 1: Squeeze excess water from mushrooms and discard stems and chop rest finely and put all the filling ingredients in a big bowl and mix well - Dim sum chefs tend to stir the mixture in one direction 20 times.
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Step 2: Cover with cling wrap and refrigerate for 20 minutes to marinate and set.
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Step 3: To make the dumplings, place a teaspoon of filling in the centre of each wonton wrapper and then bring up the sides and gently squeeze to hold the filling.
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Step 4: Smooth the filling on top with a knife and tap bottom gently on work bench so that it will stand upright in the steaming process.
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Step 5: Add a pinch of carrot on top of the filling and set aside.
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Step 6: To cook the dumplings, line a bamboo steamer with non-stick paper and make a few tiny slits for steam to rise through.
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Step 7: Alternatively brush steamer lightly with oil.
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Step 8: Steam dumpling in batches, for 8 to 10 minutes or until cooked through and serve at once.
We hope you enjoy this recipe!
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