香菜虾饺Steamed Cilantro shrimp dumpling

【Steamed Cilantro shrimp dumpling】
by MaomaoMom

Steamed Cilantro shrimp dumpling is another one of most popular dim sum dishes at Chinese restaurants. If you can gather all the ingredients, you can make them at home.

Meal type: Appetizer, Dim Sum
Prepare time: 45 minutes
Cook time: 10 minutes
Stand time: 20 minutes
Level: Medium
Serves: 5 servings

Ingredients:

Cilantro shrimp filling:
1) 16 medium size frozen white shrimps, 30g finely minced pork fat (optional);
2) 1 tbsp freshly chopped green onion, 1.5 tsp minced ginger, mix both with 1 tbsp water for 20 minutes then discard green onion and ginger, keep the liquid;
3) 2/3 tsp salt, 1/8 tsp ground white pepper, 1 tsp corn starch, 1/6 tsp chicken broth mix, 1 tsp garlic oil or sesame oil;
4) 2 cilantros, roots removed, washed and chopped ;
Wrappers:
5) 2/3 cup wheat starch (89g), 3 tbsp tapioca starch (31g), 155 g boiling hot water;
6) 2 tsp vegetable oil or lard;

Directions:
Filling:
1: Thaw the frozen shrimps in cold water (Picture 1), then peel and devein the shrimps. Rinse under cold running water. Press down to crush shrimp with a cleaver and cut into 3 small pieces. Combine the chopped shrimp, minced pork fat, liquid extract from green onion and ginger of Ingredient 2) (Picture 2) and all ingredients of Ingredient 3) in a bowl (Picture 3). Stir with a pair of chopsticks in one direction for 2 minutes until the mixture becomes sticky. Add chopped cilantros (Picture 4), mix. Set it aside.
Wrapper dough:
2: Measure out 2/3 cup wheat starch and 1.5 tbsp tapioca starch in a medium bowl, mix well (Picture 5). Stir in 155 g boiling water (Picture 6) until it is well combined. Cover the bowl with plastic wrap and let it stand for 5 minutes. Add the remaining 1.5 tbsp tapioca starch (Picture 7) and knead to combine. Finally add 2 tsp lard (Picture 6) and knead until the dough is smooth (Picture 8).

3: Rub small amount of oil on the dough and divide into 3 equal portions. Cover the rest with a damp cloth while working on one portion. On an oiled working surface, shape the dough into a log about 1 inch in diameter. Cut into 5 equal portions. Roll each one into a ball in your palms (Picture 9). Press down with a cleaver or pastry scraper (Picture 9) into an 11-cm disc. If it is too hard to flatten, roll it out with a rolling pin.

Shrimp dumplings:
4: Place 2 tsps filling in the center of the wrapper (Picture 10). Press to seal the edges (Picture 11). Then make decorative edges (Pictures 12-13). Refer to this video on how to make decorative edges and repeat with the remaining dough and filling.

5: Place dumplings on parchment paper squares on a steamer rack (Picture 14). Fill the steamer with 3 cups of cold water. Bring water to a boil over high heat. Place the steamer rack on the steamer and steam for 6 minutes. Remove from heat and place steamed shrimp dumplings on a serving plate. Yummy!
Tips：
1. Make sure to use the boiling hot water to make the dough. If in doubt, heat the warm water in a microwave oven to make sure the temperature of water reach the boiling point.
2. Cover the unused dough with a damp cloth to avoid cracking.

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