Prawn Dim Sum Recipes
SHRIMP DIM SUM
These are labor intence. But if you have the time it's well worth it. You can use a food processor to ground the shrimp. And use shrimp with no shell/skin. This makes 30 Dumpling. Great for a potluck or party.
Provided by daisygrl64
Categories Asian
Time 1h40m
Yield 30 dumplings
Number Of Ingredients 13
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 SHAU MAI (DIM SUM DUMPLING)
This is yummy, and pretty easy to put together, the wrapping wll be a little wrinkly. It not only has a shrimp filling, but a whole shrimp in it as well. Came from a recipe book i have that is written in half chinese and half english. Updated as per chef flower's comments in directions.
Provided by MarraMamba
Categories Asian
Time 38m
Yield 24 dumplings, 4 serving(s)
Number Of Ingredients 12
Steps:
- Chop shrimp coarsely.
- Combine wine,sesame oil, cornstarch, sugar, salt and pepper.
- Chop coriander and combine with chestnuts and lard/pork fat.
- Mix all together with the chopped shrimp.
- Place a tablespoon of the filling on top of a wonton skin. Place a shrimp on top of the filling (tail up to the sky).
- Wet the edges of the wonton skin, then cover shrimp with another wonton skin letting the tail stick out between the two skins. Wrap around the filling, making sure the edges are sealed (use little more water if edge is to dry. Do this til all are done.
- Place the finished shau mai in a steamer for 8 minutes over high heat, serve alone or with your favorite dipping sauce.
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PRAWN DIM SUM RECIPE - BBC FOOD
From bbc.co.uk
Servings 4Category Light Meals & Snacks
- For the dips, place the soy sauce, sesame oil and one of the chopped red chillies into a clean bowl and whisk together.
- Meanwhile, place the rice vinegar, sugar and the remaining one chopped red chilli into a pan and heat until the sugar dissolves. Remove from the heat and allow to cool, then pour into a clean bowl.
- For the prawn dim sum, place the prawns into a small food processor and blend to a purée. Transfer to a bowl, add all the other ingredients, except the dim sum wrappers, and mix thoroughly.
- Place the wrappers onto a clean work surface and place a small spoonful of prawn mixture in the centre of each wrapper. Fold the wrappers over the prawn mixture to create a semi-circle.
- Place the parcels into a bamboo steamer over a pan of simmering water and cover. Steam for 4-5 minutes, or until the prawn mixture is completely cooked through.
- To serve, place the dim sum onto a serving plate with both bowls of dips alongside.
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- Shrimp Dumpling. Chinese name: 虾饺 xia jiao. Shrimp Dumpling is a famous traditional Cantonese dim sum. It originated in a small family-style tea house in Wufeng Township, Wucun, Guangzhou suburb, in the early 20th century.
- Barbecued Pork Buns (Cha Siu Bao) Chinese name: 叉烧包 cha shao bao. Barbecued Pork Bun is one of the representative traditional Cantonese dim sum. The ingredients are flour, Char Siu the Chinese barbecued pork, oyster oil and other seasonings.
- Shumai. Chinese name: 烧卖 shao mai. There is Shumai all over the country. There are a variety of fillings including glutinous rice, mushrooms, water chestnut, pork, beef and shrimp.
- Rice Noodle Rolls (Cheung Fun) Chinese name: 肠粉 chang fen. Originating in Luoding, Guangdong province, the Steamed Rice Noodle Roll is popular around the country, among which the Steamed Rice Noodle Roll in Guangzhou, Puning, Chaoshan and Yufu is most well-known.
- Pineapple Bun. Chinese name: 菠萝包 bo luo bao. Pineapple Bun is a kind of sweet bread invented in Hong Kong. It has no pineapple as ingredients in fact and no filling is stuffed at all.
- Steamed Custard Buns (Nai Wong Bao) Steamed Custard Buns. Chinese name: 奶黄包 nai huang bao. As a traditional Cantonese dim sum, Steamed Custard Bun characterizes a strong milk frgrance and yolk flavor.
- Steamed Spareribs with Black Beans. Chinese name: 豉汁蒸排骨 chi zhi zheng pai gu. Steamed Spareribs with Black Beans is one of dim sum dishes which is delicious and has the aroma of fermented black beans and garlic.
- Chicken Foot. Chinese name: 蒸凤爪 zheng feng zhua. The cooking steps of this dim sum dish are as follow. Pour water, cooking wine, anise, cinnamon, ginger, chicken feet into the pot and bring to a boil.
- Deep Fried Meat Dumpling. Chinese name: 咸水角 xian shui jiao. Deep Fried Meat Dumpling is a common Cantonese dim sum. The fillings include pork chops, leek, shrimp, dried black mushroom and jicama.
- Egg Tart. Chinese name: 蛋挞 dan ta. In the 1920s, there was fierce competition among major department stores in Guangdong province. In order to attract customers, the chefs of department stores designed a special dessert every week.
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