Food recipes
Bergy Dim Sum #5, Steamed Shrimp Dumplings
Bergy Dim Sum #5, Steamed Shrimp Dumplings Ingredients: wheat flour, white, all-purpose, unenriched salt, table water, bottled, generic crustaceans, shrimp, raw (not previously frozen) water, bottled, generic soy sauc...
Bergy Dim Sum #5, Steamed Shrimp Dumplings
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
crustaceans, shrimp, raw (not previously frozen)
water, bottled, generic
soy sauce made from soy (tamari)
sugars, granulated
cornstarch
spices, pepper, black
Directions:
Sift flour and salt into a bowl of mixer fitted with the dough paddle and quickly add the boiling water.
Mix until springy.
When cool enough to touch, knead a few times on an oiled surface.
If you do not have a mixer, after you have added the water to the flour/salt work the dough with the handle of a wooden spoon until it is cool enough to knead by hand.
Then knead on an oiled surface until springy.
Cover with a damp cloth and set aside.
Mix shrimp, water chestnuts, soy sauce,sugar and cornstarch with your fingers until sticky.
Refrigerate for 30 minutes.
Roll the dough out into a long sausage and cut off pieces (approx 14" long and into 16 pieces).
Roll out each piece into a thin round.
Place a teaspoon of the filling on each round and pinch the edges together (press with a fork to decorate the edges).
Oil your steamer and place the dumplings in it and steam over high heat for 8-9 minutes.
Serve with a spicy chili sauce or soy mixed with hot mustard.
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
crustaceans, shrimp, raw (not previously frozen)
water, bottled, generic
soy sauce made from soy (tamari)
sugars, granulated
cornstarch
spices, pepper, black
Directions:
Sift flour and salt into a bowl of mixer fitted with the dough paddle and quickly add the boiling water.
Mix until springy.
When cool enough to touch, knead a few times on an oiled surface.
If you do not have a mixer, after you have added the water to the flour/salt work the dough with the handle of a wooden spoon until it is cool enough to knead by hand.
Then knead on an oiled surface until springy.
Cover with a damp cloth and set aside.
Mix shrimp, water chestnuts, soy sauce,sugar and cornstarch with your fingers until sticky.
Refrigerate for 30 minutes.
Roll the dough out into a long sausage and cut off pieces (approx 14" long and into 16 pieces).
Roll out each piece into a thin round.
Place a teaspoon of the filling on each round and pinch the edges together (press with a fork to decorate the edges).
Oil your steamer and place the dumplings in it and steam over high heat for 8-9 minutes.
Serve with a spicy chili sauce or soy mixed with hot mustard.