2/3 lb Raw shrimp, shelled and
-deveined and cut into 1/2"
-lengths
1/2 ts Salt
1/3 ts MSG (optional) -OR-
1/4 ts Salt; plus:
1/4 ts Sugar
1/3 ts Sugar
1/4 ts Ground black pepper
1/4 ts Sesame oil
1 ts Dry sherry or rice wine
1/2 Egg white
2 ts Corn starch
1 1/2 oz Unrendered pig fat; minced
2 oz Canned bamboo shoot; minced
2/3 c Cheng mien (non-glutinous
-flour)
2/3 c Water; boiling
2 tb Lard or Crisco
Mix all ingredients except the last 3 and refrigerate.
Mix cheng mien and water; add fat and knead to a smooth dough.
Divide into 24 pieces. Roll each piece into a ball and squash each
ball with a rolling pin or the side of a cleaver into a 2" circle.
Any other dim sum dough or wrapper may be used, but these produce a
soft, translucent dumpling.
Put 1 portion of filling (about 2/3 oz) in the center of each
circle, bring up the sides, and crimp in the center.
Steam (preferably in bamboo steamer) 4 minutes.
Adapted from Chinese Snacks, Wei-Chuan Cooking Book.
