Steamed Crystal Shrimp Dumplings with Bamboo Shoots

What you need

• 300 g (10 oz) raw shrimp, peeled and deveined
• 40 g (1 1/2 oz) pork fatback, very finely chopped
• 40 g (1 1/2 oz) bamboo shoots, finely diced
• 1/2 tsp salt
• 1 tsp sugar
• 1/4 tsp white pepper, ground
• 1 tsp cornstarch
• 1 tsp sesame oil
• 150 g (1 cup) wheat starch
• 75 g (1/2 cup) tapioca starch, plus extra for dusting
• 290 ml (1 1/4 cups) boiling water
• 1 tbsp lard, or neutral oil

Method

Restated from the original video

1. 1

   Pat the shrimp dry. Chop a third of them very finely into a paste and cut the rest into 1 cm pieces.

2. 2

   Combine the shrimp, fatback, bamboo shoots, salt, sugar, white pepper, cornstarch and sesame oil. Stir hard in one direction for 1-2 min until sticky. Chill for 30 min.

3. 3

   For the wrappers, whisk the wheat starch and tapioca starch in a heatproof bowl.

4. 4

   Pour in the boiling water in a steady stream, stirring with chopsticks into a shaggy mass, then stir in the lard.

5. 5

   Cover the bowl and leave for 5 min until the dough is cool enough to touch.

6. 6

   Knead on a counter dusted with tapioca starch until smooth and supple, 3-5 min. Keep it covered with plastic wrap, as it dries out fast.

7. 7

   Roll the dough into a log and cut it into 24 equal pieces. Roll each into a ball.

8. 8

   Press each ball into a thin 8 cm (3 in) round with the oiled flat side of a cleaver, or roll it out with a small pin.

9. 9

   Set about 1 tbsp of filling in the middle, so it is shared evenly across all 24 wrappers. Pleat one edge 7-9 times, pressing it against the opposite flat edge to seal a plump crescent.

10. 10

    Line a bamboo steamer with parchment pierced with small holes and set the dumplings on it 2 cm apart.

11. 11

    Steam over rapidly boiling water until the skins turn translucent and the filling is pink and cooked through, 6-7 min.

12. 12

    Serve at once, while the skins are still soft and springy.

Imported from marystestkitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.