Chewy Shrimp Steamed Dumplings

Name: Chewy Shrimp Steamed Dumplings
Yield: Serves 3–4 servings
Ingredients: 7 oz (200 g) shrimp; 20 dumpling wrappers; 2 tablespoons sake (or dry white wine) (30 ml); 2 tablespoons potato starch (or cornstarch) (16g); 1 clove ginger; About 8 edamame pods (optional); 1.75 oz (50 g) bamboo shoots; 2 pinches salt; 1 little black pepper; 1 tablespoon potato starch (or cornstarch) (8g); 1 tablespoon sake (or dry white wine) (15 ml); 1 tablespoon sesame oil (15 ml)

みーちゃん513 @cook_40443202

Enjoy authentic shrimp steamed dumplings at home.

Recipe background:
I wanted to eat shrimp steamed dumplings at home, so I came up with this recipe.

Enjoy authentic shrimp steamed dumplings at home.

Recipe background:
I wanted to eat shrimp steamed dumplings at home, so I came up with this recipe.

みーちゃん513 @cook_40443202

Enjoy authentic shrimp steamed dumplings at home.

Recipe background:
I wanted to eat shrimp steamed dumplings at home, so I came up with this recipe.

Enjoy authentic shrimp steamed dumplings at home.

Recipe background:
I wanted to eat shrimp steamed dumplings at home, so I came up with this recipe.

Saved

Ingredients

Serves 3–4 servings

7 oz (200 g)shrimp
20dumpling wrappers
Shrimp Prep -
2 tablespoonssake (or dry white wine) (30 ml)
2 tablespoonspotato starch (or cornstarch) (16g)
Vegetables -
1 cloveginger
About 8 edamame pods (optional)
1.75 oz (50 g)bamboo shoots
Seasonings (to mix in at the end) -
2 pinchessalt
1little black pepper
1 tablespoonpotato starch (or cornstarch) (8g)
1 tablespoonsake (or dry white wine) (15 ml)
1 tablespoonsesame oil (15 ml)

Saved

Steps

1

Prep the ingredients -
2

Remove the veins from the shrimp, then coat with potato starch and sake. Massage well. Rinse under running water until the water runs clear to remove odor and impurities.
3

Since you'll chop the shrimp later, it's best to butterfly them to remove the veins thoroughly. If you prefer, you can use a toothpick to remove the veins.
4

Divide the shrimp from step 2: set aside about 1/3, and finely chop the remaining 2/3. You can use a food processor or a knife.
5

Cut the reserved 1/3 of the shrimp into pieces to keep some texture.
6

Finely chop the bamboo shoots. Buying pre-shredded bamboo shoots makes this easier.
7

Finely chop the ginger. You can use ginger paste from a tube. If using fresh ginger with skin, peel it first. If you don't like ginger, use less.
8

Cut each edamame bean into about 1/3 pieces.
9

Combine all the seasonings and the prepped vegetables and shrimp from step 3 in a bowl. Mix well.
10

Let the filling rest in the refrigerator for about 10 minutes to let the flavors blend. You can skip this step if you're short on time.
11

Use a small amount of filling for each dumpling. Overfilling will cause them to burst.
12

Leave the edge closest to you empty, then pleat the far edge. After folding about 2/3 of the way, bring the front edge together to seal.
13

To prevent sticking, place the dumplings on a tray or plate dusted with potato starch (or cornstarch).
14

Steam over boiling water on low heat for 12 minutes. If using a bamboo steamer, line it with parchment paper or leafy greens like lettuce.
15

Done!