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.
STEAMED SHRIMP DUMPLINGS
Provided by Food Network Kitchen
Time 1h40m
Yield 36 servings
Number Of Ingredients 11
Steps:
- Lightly beat the egg white in a large bowl. Add the shrimp, jicama, scallions, cornstarch, rice wine, sesame oil, 3/4 teaspoon salt, the sugar and pepper. Stir well until the mixture starts to thicken, about 1 minute; cover and refrigerate until very cold, about 1 hour.
- Set 1 dumpling wrapper on a clean surface (keep the rest covered with a damp paper towel so they don't dry out). Stir the shrimp mixture, then scoop 1 heaping teaspoonful onto the center of the wrapper. Dab a finger in a cup of cold water and moisten the edges of the wrapper. Fold in half and press the edges together to seal; transfer to a baking sheet. Cover with a damp paper towel while you form the remaining dumplings.
- Fill a large nonstick skillet with 1/4 inch of water and bring to a boil. Working in batches, add the dumplings and arrange in a single layer, cover and let steam until cooked through, about 5 minutes. (If the water evaporates before the dumplings are fully cooked, add 2 more tablespoons to the skillet.) Carefully transfer the dumplings to a serving plate.
- Ponzu Dipping Sauce
- Combine 3 tablespoons ponzu sauce, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil and 1 chopped scallion in a small bowl.
- Photography by Levi Brown
SHRIMP TOAST RECIPE BY TASTY
Shrimp toast is a classic Chinese dim sum dish. Fresh shrimp is ground into a paste flavored with soy sauce, rice wine vinegar, sesame oil, and sambal, then spread on bread triangles and fried to golden-brown perfection. Serve as an appetizer at your next gathering or part of a larger dim sum feast!
Provided by Tresha Lindo
Categories Lunch
Time 30m
Yield 8 pieces
Number Of Ingredients 14
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!
GRILLED SHRIMP DIM SUM
This recipe I found in the "The Barbecue Bible", by Steven Raichlen. This appetizer has advantage over deep fried versions by heightening the flavor and reducing the fat. Note: skewers or toothpicks should be soaked for one hour in cold water before grilling.
Provided by diner524
Categories Asian
Time 19m
Yield 4 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 235.5, Fat 16.1, SaturatedFat 5.3, Cholesterol 151.8, Sodium 438.3, Carbohydrate 3.5, Fiber 1.2, Sugar 1.1, Protein 18.6
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- 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.
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