and shrimp dumplings
Chef Ming Liu of Dim Sum GOGO – New York, NY
Adapted by StarChefs
Yield: About 30 dumplings
- 1 pound wheat starch*
- ½ pound potato starch*
- 2 pounds boiling hot water
- ½ pound fresh chives, finely chopped
- ½ pound raw shrimp, cleaned, deveined; chopped into small
- 1 teaspoon salt
- 1 ½ teaspoons sugar
- 3 ounces potato starch*
- 1 teaspoon vegetable oil
- ½ teaspoon sesame oil
* These items can be found at Chinese markets or specialty food
In large bowl, mix together wheat and potato starches. Add boiling
water and mix completely until dough forms. Work dough into a ball.
Divide dough into three equal pieces; wrap in plastic and refrigerate
for at least a half hour. Roll out one piece of dough on a lightly
floured surface, until it is paper thin. Use a 2-3 inch cookie or
biscuit cutter to cut approximately 10 dumpling skins. Repeat with
remaining two sections of dough.
Combine chives, shrimp, salt and sugar in large bowl. Gradually
add potato starch, mixing it in thoroughly. Add the vegetable and
Place a heaping teaspoon of shrimp filling onto center of one dumpling
skin. Gather edges of dumpling skin to center and pinch together
to seal. Alternatively, you can place filling on half of the dumpling
skin and fold over to create a moon shape. If necessary, dab edges
of skin with water to help form seal. Repeat until all dumpling
skins are filled.
Steam dumplings in bamboo steamer for about 10 minutes until dough
becomes transparent and white.