Bergy Dim Sum 5 Steamed Shrimp Dumplings Recipes

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STEAMED SHRIMP DUMPLINGS



Steamed Shrimp Dumplings image

Provided by Food Network Kitchen

Time 1h40m

Yield 36 servings

Number Of Ingredients 11

1 large egg white
3/4 pound large shrimp, peeled, deveined and finely chopped
1/3 cup finely chopped peeled jicama or water chestnuts
2 scallions, finely chopped
1 1/2 tablespoons cornstarch
1 1/2 teaspoons Chinese rice wine or dry sherry
3/4 teaspoon toasted sesame oil
Kosher salt
1/2 teaspoon sugar
Pinch of ground white pepper
36 round dumpling wrappers, thawed if frozen

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

STEAMED PORK AND SHRIMP DUMPLINGS



Steamed Pork and Shrimp Dumplings image

These delicious dumplings are perfect finger food. Pick them up by the stem, dunk them in dipping sauce and enjoy! We often serve them when family and friends come over for a movie night or as part of a dim sum dinner. -Steve Niederloh, Champlin, Minnesota

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 52 dumplings.

Number Of Ingredients 16

1 pound boneless pork loin chops, cut up
1/2 pound uncooked medium shrimp, peeled and deveined
10 whole water chestnuts
2 tablespoons cornstarch
1 green onion, chopped
2 tablespoons rice vinegar
1 teaspoon minced fresh gingerroot
1 tablespoon sesame oil
1 tablespoon sherry or chicken broth
1 tablespoon reduced-sodium soy sauce
1 package (12 ounces) wonton wrappers
12 romaine leaves
DIPPING SAUCE:
1/4 cup reduced-sodium soy sauce
1-1/2 teaspoons finely chopped green onion
1/2 teaspoon sesame oil

Steps:

  • Place the first 10 ingredients in a food processor; cover and process until finely chopped., Place 2 teaspoons pork mixture in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water. Bring corners of wonton wrapper over filling and twist to form a bundle; pinch edges to seal. Repeat., Line a steamer basket with three lettuce leaves. Arrange a fourth of the dumplings 1 in. apart over lettuce; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 10-12 minutes or until a thermometer reads 160°. Discard lettuce. Repeat., Combine the sauce ingredients; serve with hot dumplings.

Nutrition Facts : Calories 40 calories, Fat 1g fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 103mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

DIM SUM ASIAN DUMPLINGS



Dim Sum Asian Dumplings image

This recipe is the Nepalese version of the Asian dumpling. It is filled with ground pork and Asian spices and steamed, but can be fried or dropped into a broth.

Provided by relightfoot5483

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h

Yield 5

Number Of Ingredients 15

1 pound ground pork
1 large onion, chopped
½ bunch cilantro, chopped
½ teaspoon crushed red pepper flakes
2 teaspoons red curry paste
½ teaspoon garam masala
½ teaspoon chili powder
¼ teaspoon onion powder
¼ teaspoon garlic powder
1 cup all-purpose flour
¼ cup water as needed
3 tablespoons peanut butter
½ teaspoon cayenne pepper
1 teaspoon white sugar
1 teaspoon vegetable oil

Steps:

  • Combine pork, onion, cilantro, red pepper flakes, red curry paste, garam masala, chili powder, onion powder, and garlic powder in a bowl. Mix well, then set aside. Place flour into a separate bowl. Slowly stir in the water as needed until a soft dough is achieved. There may be some water left over. Roll out walnut-sized balls of dough into thin circles.
  • Fill each of the wrappers with about 1 tablespoon of the pork mixture. Moisten the edges of the wrapper, then fold in half, sealing to create a half moon shape. Repeat with the remaining wrappers and filling. Place the dumplings in a steamer over 1 inch of boiling water, and cover. Steam until the dough becomes glossy, about 10 minutes.
  • To make sauce: Combine peanut butter, cayenne pepper, sugar, and vegetable oil in a microwave-safe glass or ceramic bowl. Cook in the microwave on High for 30 seconds and stir. Serve with the dumplings.

Nutrition Facts : Calories 344.1 calories, Carbohydrate 25.8 g, Cholesterol 65.6 mg, Fat 17.7 g, Fiber 2.2 g, Protein 20.4 g, SaturatedFat 4.7 g, Sodium 138.7 mg, Sugar 3.4 g

BERGY DIM SUM #5, STEAMED SHRIMP DUMPLINGS



Bergy Dim Sum #5, Steamed Shrimp Dumplings image

The right name for this appetizer is Har Gow. This can also be part of a Dim Sum Brunch.For a Dim Sum Brunch you would usually serve about 8-10 dishes different dishes, depending on the appetites of your guests. This recipe can be frozen and when you wish to serve it take it frozen and steam them over very high heat. I prefer to freeze them unsteamed. These are tasty!

Provided by Bergy

Categories     Lunch/Snacks

Time 1h

Yield 16 Dumplings

Number Of Ingredients 9

1 1/3 cups all-purpose flour
1/2 teaspoon salt
3/4 cup boiling water
6 ounces shrimp, finely chopped
1 1/2 ounces canned water chestnuts, finely chopped
2 teaspoons light soy sauce
1 teaspoon sugar
2 teaspoons cornstarch
1 pinch pepper

Steps:

  • 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.

SHRIMP DUMPLINGS



Shrimp Dumplings image

Provided by Grace Young

Categories     Appetizer     Steam     Shrimp     Cabbage     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes about 40 dumplings. Serves 6 to 8 as part of a multicourse lunch

Number Of Ingredients 14

8 ounces medium shrimp, shelled and deveined
3 1/2 teaspoons plus 1/4 cup cornstarch
1/2 teaspoon salt
1/2 large egg white, beaten
1 teaspoon thin soy sauce
1 teaspoon Shao Hsing rice cooking wine
3/4 teaspoon sesame oil
1/4 teaspoon sugar
1/4 teaspoon ground white pepper
1/2 cup canned shredded bamboo shoots, rinsed and finely chopped
1 tablespoon finely minced bacon fat
1 1/2 cups wheat starch (dung fun)
1 tablespoon vegetable oil
8 large, flat, Napa cabbage leaves, about 1 pound

Steps:

  • In a medium bowl, combine the shrimp and 2 teaspoons corns tarch. Let stand for 10 minutes. Rinse in several changes of cold water and drain well. Finely chop the shrimp and place in a medium bowl. Add the salt, egg white, soy sauce, rice wine, sesame oil, sugar, pepper, and 1 1/2 teaspoons cornstarch. Stir in the bamboo shoots and minced bacon fat. Loosely wrap with plastic wrap and set aside.
  • In a large bowl, combine the wheat starch and remaining 1/4 cup cornstarch, and stir to combine. Make a well and add 1 cup boiling water, immediately stirring with a rubber spatula as you add the water (the mixture will have a faint fragrance of wheat starch). Stir in the vegetable oil. Carefully begin working the mixture for a few seconds at a time by hand, as the mixture will be very hot. Add an additional 1 to 2 tablespoons boiling water if dough is dry, and knead an additional 2 to 3 minutes, or until smooth and still hot to the touch.
  • Divide the dough into 4 equal pieces. Roll each piece into a cylinder about 8 inches long. Place 3 rolls in a plastic bag so they will not get dry. Cut the remaining roll into 10 pieces. Place each piece of dough between 2 sheets of lightly oiled foil, place the foil in a tortilla press, and press into a thin round. Peel off the round of dough; it should be about 3 inches in diameter and a scant 1/8 inch thick.
  • Place about 1 1/2 teaspoons of the filling in the center of a dough round. Fold in half to form a half-moon and pinch one end of the half-moon together. Using your thumb and index finger, make 4 or 5 small pleats in the front piece of dough, then pinch together the remaining end of the dough to seal the dumpling. Place the dumpling on a plate. Continue making dumplings.
  • Line a bamboo steamer, metal tier, or rack with 2 cabbage leaves. Place the dumplings on the leaves 1/4 inch apart. The dumplings should be cooked in batches; the size of your steamer rack will determine how many dumplings can be cooked at one time.
  • Bring water to a boil over high heat in a covered steamer. If using a rack, the water level must not touch the cabbage leaves. Carefully place the bamboo steamer, metal tier, or rack into the steamer, cover, and steam 5 minutes on high heat, or until the shrimp is orange and visible through the translucent dough, and is just cooked. Check the water level and replenish, if necessary, with boiling water. Carefully remove dumplings from the steamer. Dumplings should be served immediately. Continue steaming the remaining dumplings using fresh cabbage leaves and replenishing the steamer with more boiling water.

BERGY DIM SUM #7, MANDARIN PANCAKES



Bergy Dim Sum #7, Mandarin Pancakes image

These pancakes are traditionally served with Peking Duck but there are many other savory fillings like Moo Shoo Pork. I will post several possible fillings and you will be able to find them among my posted recipes

Provided by Bergy

Categories     Lunch/Snacks

Time 1h30m

Yield 20 Pancakes

Number Of Ingredients 3

2 cups all-purpose flour
3/4 cup boiling water
1 tablespoon sesame oil

Steps:

  • Put unsifted flour in a bowl.
  • Pour in all the boiling water at once stirring with the handle of a wooden spoon (or use your mixer with the bread paddle mix and knead for 5 minutes).
  • When the dough is cool enough to handle knead for 10 minutes (this step is not necessary if you used your mixer).
  • Whether you do this by hand or with the mixer the mixture is ready when it is a smooth, soft dough.
  • Cover the dough and let it rest for 30 minutes.
  • Roll dough into a cylindrical shape and cut into 10 equal pieces.
  • Keep covered with plastic wrap to prevent drying out.
  • Take one slice at a time and cut in two equal pieces.
  • On a lightly floured board roll each piece into a 3" circle.
  • Brush one side of one of the 3" circle pancakes with Sesame oil, brush the oil right to the edge.
  • Put the second 3 inch piece on top of the first and roll both pieces out into a pancake about 7 inches across.
  • They must be very thin.
  • Cover with plastic as each is made.
  • When they are all rolled out heat a skillet or griddle, do not grease it.
  • Put pancakes one at a time on the ungreased surface.
  • Cook over low heat until pancake developes small bubbles.
  • Turn frequently so that both sides are cooked (You'll see a few golden spots).
  • Remove from pan and gently pull the two pancakes apart.
  • This should go very easy because of the sesame oil that you brushed between them.
  • Pile the pancakes on a plate, Put waxed paper between them and cover tightly with plastic wrap so they do not dry out.
  • These pancakes will keep several days in the refrigerator.
  • To reheat arrange pancakes in a steamer lined with a clean tea towel.
  • Cover and put over simmering water for a minute or two.
  • To serve fold pancake into quarters.
  • The pancakes should be soft and pliable.

Nutrition Facts : Calories 51.5, Fat 0.8, SaturatedFat 0.1, Sodium 0.4, Carbohydrate 9.5, Fiber 0.3, Protein 1.3

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