Dim Sum Shrimp Recipes

HAR GOW (DIM SUM SHRIMP DUMPLINGS)

Steps:

• Mix everything (except the bamboo) together; whip in one direction for a few minutes until the mixture starts to look sticky. Now add the chopped bamboo shoots, and mix everything together. Cover and refrigerate while preparing the dough.
• Mix the wheat starch and cornstarch in a mixing bowl. Slowly add in the boiling water, while stirring rapidly. Now add in the lard (or oil) and continue to stir. Knead the dough for a couple of minutes, until it turns into a smooth dough ball. Roll the dough into a long cylinder, and divide it into 18 equal pieces. Cover the dough pieces with a damp paper towel.
• Turn on the stove to pre-boil the water in the steamer. Take one piece of dough and roll it into a 3" diameter circle. Add a spoonful of filling and fold the dumpling as shown in our video. Continue assembling until all the dumplings are made.
• Once the water in the steamer is boiled, steam the shrimp dumplings for 6 minutes using high heat and serve hot. Make sure that they each have an inch and a half to expand during the cooking process.

SHRIMP DIM SUM

Steps:

• To make the filling:
• mix together all the ingredients except the cornstrach until the mixture is well blended and smooth.
• stir in the cornstrach, mix.
• divide into 30 portions.
• To make the dough:.
• put 2 cups of flour in a medium size bowl.
• reserve remaining flour and use on hands if they become sticky.
• add the boiling water into the bowl.
• add the cold water and oil into the bowl.
• mix to form dough.
• knead until smooth.
• roll dough into a long rope shape and cut into 30 pieces.
• use a rolling pin to roll out each piece into a thin 2 inch circle.
• place a portion of the filling in the middle of a dough circle.
• bring the opposite edges together and pinch them together to hold.
• repeat with remaining circles and filling.
• line a steamer with a damp cloth.
• set the dumplings about 1 inch apart, steam over high heat for 5 minutes.
• remove and serve.

SHRIMP TOAST

Steps:

• Put the shrimp and egg white in a food processor and pulse until pasty but still a little chunky. Add the sriracha, salt, sesame oil, black pepper, garlic, scallions and lemongrass and pulse until just combined.
• Divide the mixture among the bread slices and spread in an even layer to the edge. At this point, you can freeze the toasts while you heat the oil (although freezing is not totally necessary, it makes for cleaner cuts and easier handling).
• Bring 1 1/2 inches of oil to 350 degrees F in a heavy-bottomed pot.
• Cut each bread slice into 4 squares and sprinkle with the sesame seeds. Carefully place each piece shrimp-side down into the oil. Fry until golden, 2 to 3 minutes. Remove onto a rack or paper towel. Serve immediately drizzled with sriracha.

SHRIMP CHEUNG FUN (RICE ROLLS)

Steps:

• Rice rolls:
• Sift the rice flour, tapioca starch, wheat starch, potato starch, and salt into a large bowl. Mix in the lukewarm water, stirring until a consistency of very thin glue is reached.
• When ready to cook, mix again until there are no clumps. Using a brush, generously oil a rimmed eighth sheet pan. Using a ladle, pour just as much batter in the pan as needed to form a thin, even layer. (The thinner you can keep your roll, the better.) Put 3 medium to large or 6 small shrimp onto each roll, placing them 1 inch from one narrow edge.
• Set up a 12-inch steamer: Fill a wok with enough water to come up to the lower rim of a steamer but not so much the waterline is above the food bed. (If you do want to DIY it, just use a plate in a pot. Fill a pot with ½ an inch of water. Then make a sort of tripod out of tinfoil by forming three golf ball- sized balls and placing them in the bottom of the pot, making sure their tops rest above the water- line. Rest the plate on the tinfoil, cover, and steam.) Bring water to a boil.
• Place the sheet pan in the steamer, cover, and steam for 6 minutes, or until you see bubbles on top of the mixture. If you need more water- water tends to evaporate-add boiling, not cold, water so as not to stop the steaming.
• Carefully remove the sheet pan from the steamer and set on a work surface (it will be hot, so be prudent). Let cool for a minute or so. Then, using a bench scraper, start rolling the rice roll from the top of the pan away from you until folded into a loose roll. Cut in half widthwise.
• Brush the pan with oil again and repeat until you've used up all the batter.
• When ready to serve, briefly re-steam the rolls for 1 to 2 minutes until hot.
• Sweet dipping sauce:
• Heat a small saucepan to medium-low heat and add all ingredients. Stir until sugar and chicken powder are dissolved. Spoon atop rice rolls.

SHRIMP TOAST RECIPE BY TASTY

Steps:

• Heat the oil in a large pot over medium heat until it reaches 350°F (180°C). Set a wire rack inside a baking sheet and place nearby.
• In a food processor, combine the shrimp, egg whites, soy sauce, rice wine vinegar, sesame oil, sugar, sambal, garlic, ginger, salt, and scallion whites and pulse until smooth.
• Trim the crusts off the bread, then cut diagonally into triangles.
• Spread 2 tablespoons of the shrimp paste evenly over each triangle of bread. Sprinkle the sesame seeds over the shrimp paste.
• Add the shrimp toasts, 3 at a time, to the hot oil, shrimp side down. Fry until the shrimp turns pink and the sesame seeds are light golden brown, about 2 minutes. Flip the toast over and fry on the other side until the bread is golden, about 1 minute. Transfer to the wire rack and let drain for 1 minute.
• Garnish the shrimp toast with the scallion greens and serve with soy sauce for dipping.
• Enjoy!

BERGY DIM SUM #5, STEAMED SHRIMP DUMPLINGS

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.

DIM SUM SHRIMP RECIPE

Steps:

• Peel and devein the shrimp leaving the tails intact on about 20 of them. Dry them thoroughly with paper towels and cut the shrimp without the tails into small pieces. Place these pieces in a bowl and add all of the ingredients for the marinade. Use your hand to mix everything together thoroughly. Next, grease the inside of an aluminum steamer tray with a little peanut oil on a paper towel. If you are using a bamboo steamer, line the tray with wax paper so that the dumplings won't stick to the bottom. Next in a small bowl, mix the cornstarch with just a little water so that it dissolves. This will be the sealer for the shrimp dumplings. Set up a work station. Have the wonton wrappers, shrimp mixture, cornstarch mixture, a clean plate to wrap on, and the steamer tray nearby. Start wrapping the dumplings. First take two wonton wrappers and using your finger wet the sides of both of them with the cornstarch mixture. Next, place a little bit of the shrimp mixture in the center of one of the wrappers. Then place a whole shrimp on top of the mixture with the tail pointing upwards. Pull up all of the corners of the wonton wrapper around the shrimp, leaving the tail exposed. Then take the second wrapper and place it on top of the wrapped shrimp still leaving the tail exposed, and wrap the corners around to the bottom of the shrimp. Press the shrimp down on the plate to form a base so that the tail stands up on its own. Then place it in the steamer tray and continue wrapping the remaining shrimp. Once they are all wrapped steam them for 8 minutes and then they can be served. Makes 20 dumplings.