【Shrimp and Youcai dumplings】
Used CostCo’s fresh headless shrimps to make these lovely dumplings, our family favorite.
Cook time: 10 minutes
Serves: 4 dumplings/serving, total 16 servings
1) 3 cups unsifted all purpose flour (480g), 1 cup whole wheat flour (160g);
2) 1 cup + ¾ cup water (420g);
3) 2 tsp olive oil;
4) 10 dried Chinese mushrooms, 1tsp olive oil, ½ tsp thirteen-spice powder, 1 tbsp premium soy sauce;
5) 950g fresh shimps head removed;
6) 3 extra large eggs+3 egg whites, beaten with 1/2 tsp salt and 2 tsp premium soy sauce, 2 tsp olive oil;
7) 850g youcai (you can get it from Chinese grocery store)
8) 1 tbsp sesame oil, 1.5 tsp salt, 1 tbsp corn starch, ½ tsp chicken broth mix, 1.5 tbsp premium soy sauce, 1 tbsp light sauce, 4 green onions finely chopped, 10g ginger minced;
9) 1 tbsp olive oil, ¾ cup water for cooking 16 dumplings.
1: Ahead of time, soak dried Chinese mushrooms in water until soft, then wash and cut into small pieces.
2: Dough: Measure out flour into a medium sized bowl, mix well (Picture 1). Stir in water until combined. Add 2 tsp olive oil and knead until the dough is smooth. Cover with a damp cloth and let it stand for an hour.
3: Remove shells and devein shrimps, clean, drain and dice (Picture 3). In a non-stick pan, medium heat, add 1 tsp olive oil, sauté 2 tbsp chopped green onion, 1 tsp minced ginger and diced mushrooms for a minute (Picture 4). Add the rest of ingredients of Ingredient 4), stir to mix and set aside. Same pan, medium heat, add 2 tsp olive oil, add beaten egg mixture, stir and cook until egg just solidify (Picture 5). Remove from the heat and dice the cooked egges.
4: Cook the cleaned youcai in boiling water for a minute, then rinse with cold water. Finely dice the cooled youcai and gently squeeze out the excess liquid. Combine all ingredients of Ingredient 4) to 8) in a large bowl. With a wooden spoon, stir in one direction for a minute to mix well.
5: Divide the dough into 4 equal portions. Cover other portions with a damp cloth while working on one. On a floured working surface, shape the one portion dough into a log about 1.5 cm diameter. Cut into 16 equal sized portions. Press with your palm to flatten them. Roll out each disc into 8-9 cm circle.
6: Place 1.5 tablespoon filling in the middle of each wrapper. Fold the wrapper over to form a half moon and press the center edges to seal. Then start from the right side, fold slightly the back side to form pleats. Work your way towards the center, then over to the left side (Picture 6). Repeat with the remaining slices of dough and filling. You can freeze dumplings on a tray and then store them in sealed plastic bags in deep frozen for later use.
7: Cooking: In a nonstick sauté pan, add 1 tbsp olive oil over high heat. Place 16 dumplings in the pan, add 3/4 cup water (Picture 7) and cover the lid. This allows the dumplings to steam and cook through. Cook for 5-7 minutes or until all the water almost evaporates. Reduce to medium heat, continue cook for another 3-5 minutes until the bottoms are golden brown and crispy. Serve warm, yummy.