Shrimp dumplings

If you can't wrap your head around the pleating, you can also just use the sides of your fingers to press the dumpling shut.

Shrimp dumplings Credit: One World Kitchen

• serves

  2

• prep

  30 minutes

• cook

  10 minutes

• difficulty

  Mid

It may take a while to learn how to shape the dumplings, but it's all worthwhile once you get the hang of it. If you can't wrap your head around the pleating, you can also just use the sides of your fingers to press the dumpling shut. 

Ingredients

• Napa cabbage leaves or parchment paper, for steaming

Filling

• 350 g raw prawns, peeled and deveined
• 1 ½ tsp cornstarch
• 1 tsp minced garlic
• 1 tsp Shaoxing wine
• 1 tsp sesame oil
• ½ tsp sugar
• 3 tbsp finely chopped bamboo shoots (canned)
• ½ tsp salt
• ¼ tsp white pepper

Dough

• 1 cup (150 g) wheat flour
• ¼ cup cornstarch
• ¾ cup (180 ml) boiling water
• 1 tbsp vegetable oil

Instructions

1. To make the filling, in a mixing bowl, combine shrimp and cornstarch until shrimp is completely coated. Transfer shrimp to a cutting board and chop finely. Return shrimp to the mixing bowl. Add garlic, Shaoxing wine, sesame oil, sugar, bamboo shoots, salt, and pepper and combine. Refrigerate.
 
2. To make the dough, in a separate mixing bowl, combine wheat flour and cornstarch. Make a well in the centre and gradually add boiling water. Stir until water has been completely incorporated.
 
3. Add oil, and mix until dough is smooth and uniform. With the dough still warm, roll into a ball, cover, and let rest for 10 minutes.
4. After resting, roll dough ball into a log that is 2 inches in diameter. Cut log into 1-inch sections – this should give you 16 pieces.
 
5. Using a small rolling pin, roll one piece into a circle that is 3 inches in diameter. Repeat with other pieces, keeping unrolled dough and dough circles covered while you work to avoid drying out.
 
6. When the dough circles are ready, place 1 tbsp of the shrimp filling into the centre of each circle. Fold each circle in half and pleat the edges closed using your fingertips.
 
7. Place cabbage leaves or a piece of parchment paper in the base of a bamboo steamer basket. Place the dumplings in, leaving 1 inch of space between all dumplings to avoid overcrowding. Cover with the steamer basket lid.
 
8. Heat 1 inch of water in the bottom of a wok, and bring to a boil over medium-high heat. Place steamer basket into wok over boiling water. Cook dumplings for 6-8 minutes.
 
9. Repeat cooking process until all the dumplings have been steamed, refilling water as needed.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

It may take a while to learn how to shape the dumplings, but it's all worthwhile once you get the hang of it. If you can't wrap your head around the pleating, you can also just use the sides of your fingers to press the dumpling shut.