Teochew Dim Sum
Translucent Teochew shrimp dumplings, thin skin wrapped around succulent shrimp filling, a classic tea house afternoon treat.
Ingredients
11 items- Shrimp 200 g
- Pork fat 30 g
- Winter bamboo shoots 50 g
- Salt 1/2 tsp
- White pepper 1/4 tsp
- Sugar 1/2 tsp
- Sesame oil 1 tsp
- Wheat starch 100 g
- Tapioca starch 30 g
- Boiling water 150 ml
- Lard 1 tbsp
Nutrition
Steps （7 steps）
Crush and chop shrimp; mince pork fat; dice and blanch bamboo shoots. Combine in a bowl.
Add salt, white pepper, sugar, sesame oil. Stir in one direction for 2 minutes until sticky. Cover and refrigerate 20 minutes.
Mix wheat starch and tapioca starch. Gradually add boiling water while stirring until flaky. Cover and let stand 3 minutes.
Add lard, knead into smooth dough. Divide into 15 pieces, cover with damp cloth and rest 5 minutes.
Take one piece, flatten with a scraper into a thin round wrapper (8 cm). Fill with filling, fold into a crescent, and pleat the edge.
Line steamer with parchment or carrot slices. Steam over high heat for 6 minutes until wrappers become translucent.
Remove dumplings, cool slightly, plate, garnish with crab roe or coriander. Serve with red vinegar.
Tips
Do not over-chop the shrimp; keep some chunks for bouncy texture. Knead dough well and allow resting to prevent cracking. Steam on high heat but not too long to avoid tough skin.
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