Shrimp Dim Sum Recipes

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.

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.

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!

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.

Steps:

• Chop the shrimp; combine all the ingredients for the filling.
• Lay out 6 dough circles, place a spoonful of filling on each side, lightly moisten the edges; fold in half, pinch the edges together well to seal securely.
• Place onto a plate. Cover with a cloth (the dough dries out quickly) and repeat the procedure with the remaining dough circles.
• Heat 2 tablespoons oil in a skillet over high heat; reduce the heat to medium and add the dumplings.
• Pan fry until the bottoms become crisp and brown. Add 125 ml (1/2 cup) water. cover and let simmer about 6 minutes, until the liquid has completely evaporated.
• transfer to a plate with the "stuck" side showing. Serve warm with the sauce on the side.

Steps:

• Preheat the grill to medium-high.
• Peel and devein the shrimp(if not already done). Trim off the greens from the scallions, reserving them for another dish, then trim off the roots; you should be left with 2-inch sections of scallion white. Cut the bacon strips crosswise in half.
• Nestle each scallion white in the cucrved hollow of a shrimp, then wrap in piece of bacon and secure with a bamboo skewer or toothpick by running the skewer or toothpick through the wrapped shrimp.
• When ready to cook, arrange the dim sum on the hot grate and grill until the shrimp are firm and pink and the bacon is crisp, 2 to 4 minutes per side, turning once with tongs. Serve immediately.

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.

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.