Shrimp Dumplings Food

CHINESE SHRIMP DUMPLINGS (HAR GOW)

Steps:

• Gather the ingredients.
• In a medium-sized bowl, place the shrimp, bamboo shoots, green onions, rice wine, sesame oil, salt, pepper, egg white, and cornstarch. Mix well.
• Cover and refrigerate for 1 hour to give the flavors a chance to meld.
• In a medium bowl, combine the wheat starch, tapioca starch, and the salt.
• Slowly stir in 1/2 cup of the boiling water. Add the oil and carefully use your hands to shape into a dough.
• Add the remaining boiling water if the dough is too dry. Don't overwork the dough, but continue shaping it for about 2 minutes, until it is smooth and shiny.
• Cover and let rest for 20 minutes.
• Coat a paper towel with vegetable oil and use it to oil your cutting board or work surface and the broad side of a cutting knife or cleaver . Keep the dough covered to prevent it from drying out while preparing the dumplings.
• Break off 1 teaspoon of the dough and roll into a ball. Flatten the ball of dough by pressing it in the palm of your hand.
• Lay the dough on the oiled work surface and press down on it with the oiled side of the knife or cleaver to form a circle that is 2 1/2 to 3 inches wide.
• Place a heaping teaspoon of filling in the middle of the wrapper, spreading it out evenly, without it touching the edges.
• Carefully lift the top edge of the wrapper and fold it over the filling toward you to obtain a half-circle shape. Use your thumb and forefinger to form pleats in the dough, and pinch the edges closed.
• Repeat the process until you have used all of the dough and filling, always greasing the work surface with vegetable oil when needed. Place the completed dumplings on a plate and cover with a damp cloth to keep them from drying out while preparing the remainder of the dumplings.
• Add 2 inches of water to a wok that is at least 2 inches wider than the bottom of your steamer; bring to a boil.
• Arrange an oiled plate inside the steamer. Place a few har gow on the oiled plate, cover, and place the bamboo steamer on top of the boiling water in the prepared pan. Steam the dumplings in batches, until the wrapper is translucent and the shrimp appear slightly orange, around 13 to 15 minutes per batch.
• Serve the har gow with chili oil and soy sauce for dipping. Enjoy!

SHRIMP DUMPLINGS

Steps:

• Chuck Hughes' shrimp dumplings are packed with flavor - perfect as a starter or even a main course.
• In a food processor, mix the shrimp, ground pork, garlic, cilantro, coriander seeds, oils, chile, lime zest, salt and pepper. Process until a smooth paste forms, about 2 minutes.
• Spoon 1 tablespoon of the shrimp mixture onto the middle of 1 wonton wrapper. Brush the edges of the wonton wrapper with water. Bring up the bottom side of the wrapper, fold over and press into a half-moon shape, encasing all of the filling. Place on baking a sheet, cover loosely with plastic wrap and repeat with the rest of the shrimp mixture and wrappers. Make sure that the dumplings do not touch each other on the baking sheet.
• Using a bamboo steamer (or a covered pot with a steamer insert/basket), steam the dumplings for about 10 minutes. Keep warm.
• Right before plating, heat a little vegetable oil in a skillet over medium heat and fry the dumplings on both sides until brown, about 3 minutes per side. Garnish with the chives and serve with the peanut and spicy orange sauces.
• In a small saucepan over medium heat, mix all the ingredients. Stir and cook until reduced to a creamy sauce, about 5 minutes. Set aside.
• In a small saucepan, whisk all the ingredients and bring to a boil. Let simmer until it thickens, about 1 minute. Set aside.

SHRIMP DUMPLINGS

Steps:

• To prepare the filling, place the pork fat in the boiling water and boil until fully cooked and translucent, about 30 minutes. Remove, place in a bowl, run cold water over it, and allow to stand for several minutes. Remove, dry with paper towels, and cut 2 tablespoons of fat into 1/8-inch dice. Reserve. Place the shrimp in the bowl of a electric mixer. Start the mixer and add, mixing thoroughly after each ingredient, the salt, sugar, egg white, tapioca flour, oyster sauce, sesame oil, and white pepper. Add the pork fat, water chestnuts, scallion, and bamboo shoots. Combine evenly and thoroughly. Remove the mixture, place in a shallow dish, cover, and refrigerate for 4 hours or overnight. To make the dough, in the bowl of an electric mixer, place the wheat starch, tapioca flour and salt. Start the mixer and add the boiling water. (If an electric mixer is unavailable, mix by hand in the same order, pouring water with 1 hand, mixing with a wooden spoon with the other.) Add the lard and mix thoroughly. If the dough is too dry, add 1 teaspoon boiling water. Continue to mix until a ball of dough is formed. Remove from the bowl, knead a few times, and divide into 4 equal pieces. Place each piece in a plastic bag to retain moisture. To prepare the dumplings, before working the dough, oil the work surface. Soak a paper towel in melted pork fat or peanut oil and repeatedly run a clever blade across it so that the blade stays oiled. Roll each piece of dough into a cylinder 8 inches long and 1-inch in diameter. Cut into 1/2-inch pieces. Work with one and keep the others covered with plastic. Roll each into a small ball and press down with your palm to flatten it. Press flatter with the broad side of the oiled cleaver to create a round skin 2 1/2 inches in diameter. To form the dumplings, place 1 1/2 teaspoons of the filling in the center of each round and fold in half, forming a crescent or half moon. Hold the dumpling securely in one hand, then begin to form pleats with the fingers of the other hand. Continue to form small pleats until the dumplings are completely closed. Press the top edge of the dumpling between your thumb and forefinger to seal tightly. Tap the sealed edge lightly your knuckle to give the dumpling its final shape. Oil a steamer, place the har gau into steamer, cover, and steam for 7 minutes. Turn off the heat and serve.;

SHRIMP AND DUMPLING STIR-FRY

Steps:

• Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the dumplings in a single layer. Cook until browned, 2 to 3 minutes per side. Add 1/4 cup water to the skillet. Cook, stirring occasionally, until evaporated, about 1 minute; transfer the dumplings to a bowl.
• Heat 1 tablespoon vegetable oil in the skillet. Add the vegetables and cook, stirring occasionally, until crisp-tender and lightly browned, 8 to 10 minutes; transfer to the bowl with the dumplings.
• Heat the remaining 1 tablespoon vegetable oil in the skillet. Add the shrimp, ginger and garlic. Cook, stirring occasionally, until the shrimp are just cooked through, about 2 minutes. Return the dumplings and vegetables to the skillet and stir to combine. Add the chili sauce and soy sauce; cook, stirring gently, until glazed, about 1 minute. Remove from the heat and stir in the rice vinegar and half of the scallions. Top with the remaining scallions.

SHRIMP AND PORK DUMPLINGS, STEAMED OR PAN-FRIED

Steps:

• For the filling: In the bowl of a food processor, add the shrimp, ground pork, sesame oil, soy sauce, cornstarch, ginger, garlic, green onions, egg whites, lemon juice and sprinkle with salt and pepper. Pulse the ingredients until smooth, 3 to 5 times. It should be somewhat chunky, not totally pureed. Put the filling into a bowl and fold in the water chestnuts.
• To determine if the filling is seasoned well, make a small patty, about 2 tablespoons. Place a small saute pan over medium-high heat and add 1 tablespoon canola oil. Once heated, add the tester patty and cook on both sides until browned, 2 to 3 minutes. Remove from the pan and place onto a paper-towel-lined plate and taste. Adjust seasoning to the remaining filling if needed.
• Prepare the dumplings according to desired assembly. Serve with Sesame-Soy Dipping Sauce.
• Line each tray of your bamboo steamer with cabbage leaves and cover with the lid. Bring 1 to 2 inches of water to a boil in a large, wide pan. Set the bamboo steamer over the pot. Continue to add water as needed.
• Place a wonton wrapper on a clean surface and add about 2 teaspoons of the filling in the center of the wrapper. Brush the edges of the wrapper with water. Fold and pleat as you gather the wrapping around the filling, leaving the top of the filling uncovered. Gently tap the shu mai on your work surface, flattening the bottom and allowing it to stand upright and make a basket shape.
• Put the shu mai in the cabbage-lined steamers and cover with the lid. Steam the dumplings until cooked through, 5 to 10 minutes.
• Place a wonton wrapper on a clean surface and add about 2 teaspoons of the filling in the center of the wrapper. Brush the edges of the wrapper with water. Take one edge of the wonton wrapper and fold it to the other side, creating a half moon shape. Then starting at one end of your half moon, make gentle folds, pleating and pressing the top side of the wrapper onto the bottom side as you work around the half moon.
• Have about 1/2 cup water, a large skillet and a lid for the skillet handy. Heat the skillet with 1 to 2 tablespoons of canola oil over high heat. Once the skillet is hot, place the number of dumplings you want to cook smooth-side down in the skillet. Allow them to sear until the bottoms turn golden brown, 1 to 2 minutes. Add the water, immediately cover with the lid and let the dumplings steam for another 3 to 4 minutes.
• Whisk together the soy sauce, vinegar, garlic, ginger, oil, honey and green onions, and set aside until ready to serve.

STEAMED SHRIMP DUMPLINGS

Steps:

• Lightly beat the egg white in a large bowl. Add the shrimp, jicama, scallions, cornstarch, rice wine, sesame oil, 3/4 teaspoon salt, the sugar and pepper. Stir well until the mixture starts to thicken, about 1 minute; cover and refrigerate until very cold, about 1 hour.
• Set 1 dumpling wrapper on a clean surface (keep the rest covered with a damp paper towel so they don't dry out). Stir the shrimp mixture, then scoop 1 heaping teaspoonful onto the center of the wrapper. Dab a finger in a cup of cold water and moisten the edges of the wrapper. Fold in half and press the edges together to seal; transfer to a baking sheet. Cover with a damp paper towel while you form the remaining dumplings.
• Fill a large nonstick skillet with 1/4 inch of water and bring to a boil. Working in batches, add the dumplings and arrange in a single layer, cover and let steam until cooked through, about 5 minutes. (If the water evaporates before the dumplings are fully cooked, add 2 more tablespoons to the skillet.) Carefully transfer the dumplings to a serving plate.
• Ponzu Dipping Sauce
• Combine 3 tablespoons ponzu sauce, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil and 1 chopped scallion in a small bowl.
• Photography by Levi Brown

EASY STEAMED SHRIMP DUMPLINGS

Steps:

• Boil some water to steam dumplings over.
• Combine first eight ingredients in a bowl and mix well.
• Prepare steamer -- line with lettuce or cabbage leaves or oil.
• Making one dumpling at a time:.
• Moisten wonton wrapper.
• Fill with 1 teaspoon of shrimp mixture.
• Wrap up by pulling corners up together and twisting a little.
• Place in steamer basket separate from other dumplings.
• When basket is filled, steam dumplings for 10 minutes.
• Enjoy with a bit of soy sauce or your favourite dipping sauce.

P. F. CHANG'S CHINA BISTRO SHRIMP DUMPLINGS

Steps:

• Take ½ lb.of shrimp and mince fine in a food processor.
• Take the other ½ lb.and dice small.
• Combine rest of ingredients.
• With a small spoon, place about ½ oz.of mixture into wonton wrapper.
• Moisten outside edge. Fold corner to corner (opposite and seal). Top should look like cross. Place on a plate covered in refrigerator until ready to serve.
• Combine sauce ingredients and mix very well.
• Prepare garnishes.
• Fill soup pot with water. Bring water to a boil, then down to slight boil.
• Line bottom of Chinese steamer with light coat of vegetable oil or non-stick spray. Place dumplings in steamer. Cover and steam 7-10 minutes. Dumplings should be firm with internal temperature of 160 degrees.
• Serve in steamer or on plate. Place 2 oz. of sauce in small bowl for dipping.

STEAMED LEMONY SHRIMP DUMPLINGS

Steps:

• MAKE THE DOUGH (IF DOING SO): combine all ingredients, adding boiling water as needed until you get a sticky but workable dough. roll out into a thin sheet, cutting into 3 inch rounds.
• MAKE THE SAUCE: In a small bowl, combine the soy sauce with the water, lemon juice, fish sauce and scallion.
• MAKE THE DUMPLINGS: Very coarsely chop two-thirds of the shrimp and transfer to a food processor. Add 1 1/2 tablespoons of the cornstarch, the soy sauce, lemon juice, egg, lemon zest, salt and pepper and process until very finely chopped. Scrape into a large bowl. Cut the remaining shrimp into 1/3-inch pieces and add to the bowl. Mix in the jicama and scallions.
• Dust a baking sheet with cornstarch. Lay 4 gyoza wrappers on a work surface; keep the rest covered with plastic wrap. Moisten the edges of the wrappers with water. Place a level tablespoon of filling on one side of each wrapper and fold in half to form half-moons. Press all around the filling to release any air pockets and to seal. Lift each dumpling by the sealed edge, transfer it to the baking sheet and press down lightly to flatten the bottom; the dumpling should be standing with the sealed side up on the baking sheet. Repeat with the remaining wrappers and filling.
• Fill a wok or a very large skillet with 2 inches of water and bring to a boil. Line a double-tiered bamboo steamer with lettuce leaves and arrange half of the dumplings in the steamer without crowding. Cover and steam over moderate heat until firm and cooked through, about 12 minutes. Steam the remaining dumplings. Serve the dumplings right away, passing the dipping sauce at the table.

THAI SHRIMP DUMPLINGS

Steps:

• Filling: Combine all ingredients for filling and refrigerate.
• Sauce: Combine all ingredients for sauce and set aside.
• Fill a small bowl with water, set aside.
• Dust a platter or baking sheet liberally with cornstarch. (This will prevent filled wontons from sticking, prior to cooking.).
• On a cutting board place the wonton wrappers, three at a time, side by side.
• Into the centre of each one, place about 1 teaspoon of the shrimp filling.
• Using a small pastry brush, paint two opposite edges of the wonton wrappers with water.
• Fold the wrapper over so that the ends meet.
• Gather the edges together like a purse, ruffling the edge. Pinch tightly to ensure it is sealed together.
• Place on cornstarch dusting baking sheet.
• Repeat until all filling is used up.
• Heat a skillet with 2 tablespoons (25 mL) vegetable oil.
• Place the wontons in the hot oil for about a minute or until browned on the bottom.
• Add sauce and put the lid on, reduce heat to low.
• Cook for 1 more minute with the lid on and the heat turned off.
• Let Stand 1 minute with heat off.