It’s Friday, thank goodness! You know what that means, a meatless recipe is coming up. Just two more meatless Fridays, that’s today and next. We can do this! Actually, I haven’t really been eating meat for the duration of Lent, except for a teeny weeny taste while I’m cooking. So come Easter, I am going to feast!
Today’s meatless recipe is Shrimp Dumplings. Yes, yes, dumplings again. :D I was very excited to try this, yesterday. This is a lot simpler than the Turkey Dumplings I posted a week ago, in that you only need two key ingredients, shrimps and bamboo shoots. The rest, you probably already have in your pantry, except maybe for the sesame seed oil. I loooove sesame oil! I love its aroma and I think it’s wonderful how just a small amount seems to instantly transform a dish to Chinese authenticity. :D Rice wine does that, too, but it just doesn’t smell as appealing.
3/4 to 1 lb (340 g) shrimp – shelled, deveined and chopped
1/4 c bamboo shoots, chopped
1 teaspoon salt
1 teaspoon sesame seed oil
1/2 teaspoon sugar
1 egg white
2 Tablespoons cornstarch
25 pcs. dumpling wrapper (Shanghai style)
1. Combine filling ingredients in a mixing bowl and refrigerate for 1 hour.
2. To fill the wrappers, take a dumpling wrapper and pleat half of the circle to form a pouch.
3. Put in 2 teaspoons filling.
4. Moisten the edges with water then pinch together to seal.
5. Gently curve the two ends of the dumpling to form a crescent.
6. Continue filling the rest of the wrappers. If you find making a pouch too tedious, you may opt for the less complicated alternative.
My dumplings refused to keep their crescent shape. :D
7. Arrange on an oiled steaming plate or a steamer lined with bokchoy leaves and steam for 15-20 minutes. Then serve with your favorite dipping sauce.
This is another authentic recipe straight from my dim sum recipe book. My only disappointment was the wrappers. I was hoping they would become translucent like the ones in Chinese restaurants. But they didn’t. In fact, even after more than 20 minutes of steaming, a portion of the wrappers were still a little tough. I may have no choice but to make my own dumpling wrappers next time. *cross fingers*
I can’t complain about the filling, and neither can the biggest fans of my cooking, Hubby and Little Munchkin. :D It thrills me no end that I’m able to cook food that we love ordering from restaurants. Yes, it can be tedious and a little messy sometimes (That’s why we have sinks, right? And I don’t mean farmhouse sinks! :D) , but the results are well worth it.. ;)
Have a great weekend, y’all! Cheers!