This recipe is for 32 dumplings.
Ingredients for the filling:
- 3/4 lb. (340 g) medium shrimp
- 1/3 cup (40 g) minced bamboo shoots, water chestnuts or jicama
- 1 green onion (optional)
- 2 1/2 tablespoons cornstarch
- 1 egg white
- 2 teaspoons sake
- 1 teaspoon Mirin (sweet sake) or 1/2 teaspoon sugar
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon black bean garlic sauce or soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon grated fresh ginger
Ingredients for the dough:
- 1 1/4 cups (150 g) wheat starch
- 1/4 cup (30 g) tapioca flour/starch or wheat starch
- 1 cup (240 cc) boiling hot chicken broth
- 1/4 teaspoon salt
- 1 teaspoon vegetable oil
- Peel and devein the shrimp. Cut the shrimp into 1/2-inch segments. Mix
with the rest of the filling ingredients and set aside.
- In a bowl, mix all the dry ingredients for the dough. With wooden
chopsticks, stir in
the boiling hot chicken broth and the vegetable oil.
- Sprinkle wheat
starch over a wooden cutting board
or other appropriate kneading surface. When the dough is still hot,
start kneading the dough until it becomes smooth. If the dough is
sticky, you may need to add more wheat starch.
- Cut the dough into 4 sections and roll each section into
an 8-inch cylinder, using the palms of your hands. For this recipe, cut each cylinder into 8 pieces.
Cover with plastic to keep the dough moist while you flatten each piece.
- The trick to making the wrapper into a near-perfect circle is to sandwich the piece of dough
between two pieces of parchment paper and flatten
it using the bottom of a pan. Then you can use a rolling pin to roll them out more.
You want your wrappers to be at least 3 1/2" wide.
- Fold 8 narrow pleats, where each pleat overlaps
the previous pleat halfway. You should leave about 1/3 of the edge without
- While avoiding the edges of the dough, use a small spoon to place a teaspoon
of filling into the center of the wrapper.
- Press the edges of the dough together, forming a half circle. Put
it on your working surface, pressing the bottom of the dumpling. Fill the remaining
wrappers until you have about 32 dumplings.
- Using a steamer, cook the dumplings
over high heat for 7 minutes. Remove the steamer from the heat and let the dumplings
settle for 3 minutes before moving them. Serve dumplings hot.
 There are two main types of sesame oil:
Cold-pressed sesame oil and toasted sesame oil. Cold-pressed sesame oil
has a light yellow color while toasted sesame oil is dark brown.