© SHAKTHI PEIRIS SAMANAKKODI
Chinese dumplings are all the rage, and specialized spots for these little wonders are popping up on every corner. Vegetarian, pork, beef, shrimp, or even fried, these bites come in endless variations. To feel like a chef at home, we’ve fallen for the ultra-delicious recipe of crystal shrimp dumplings, directly taken from the book Chinese Dumplings, crafted by the passionate team at Zhao restaurants. Their mission? To introduce French foodies to the authenticity and subtleties of Chinese gastronomy. Grab your chopsticks!
Ingredients to get
For 30 dumplings
Preparation: 30 min
Cooking: 12 min
For the dough :
- 90 g of flour
- 170 g of Maïzena®
- 260 g of boiling water
- 9 g of sugar
- 9 g of cooking oil
For the filling :
- 500 g of fresh shrimp
- 100 g of minced pork
- 15 g of bamboo shoots
- 10 g of salt
- 20 g of sugar
- 10 g of Maïzena®
- 2 egg whites
The recipe
To prepare the dough:
In a bowl, mix the flour and Maïzena.
Pour in the boiling water, stir, cover with plastic wrap for 2 minutes, then add the rest of the flour, the vegetable oil, and knead the dough until smooth and grain-free.
Roll out the dough into a long strip and cut it into pieces of about 10-15 g each.
To prepare the filling:
Peel the fresh shrimp, wash them in water.
Pat them dry with a paper towel, mash them into a puree, and set aside.
Boil the bamboo shoots in water, rinse them with cold water, drain them, cut them into small pieces, and set them aside.
In a bowl, add the egg whites, minced pork, and the rest of the ingredients.
Mix well until the filling thickens, then cover it and let it chill in the refrigerator for 2 hours.
To fill and fold the dumplings:
Roll the dough pieces into small rounds using a rolling pin and fill them with 20 g of filling.
To steam them:
Boil the water and steam the dumplings for 8 minutes, adding a bit of Zhao's chili oil.
Take the dumplings out and enjoy them while they’re still hot!
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