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SHRIMP SIEW MAI - DIM SUM - CHINESE STEAMED DUMPLINGS
Best known as an item for a Chinese luncheon dish and one of many varieties of "Dim Sum" (Cantonese). Translation: "Bits That Touch The Heart".
One of the many dishes you will be offered for a "Hong Kong" style Chinese luncheon where the items on the menu are collectively called "Dim Sum". Here you will find hundreds of Dim Sum aficionados gathered in large dining rooms, and ladies with push carts almost screaming out names of the dishes while hawking some of the most delightful morsels of Chinese steamed, fried and baked items for you to try. These delectable morsels are served on small individual plates with usually 3-6 of the same items on each plate. Each plate has a price coding or color marking so the young ladies (waitresses) will know at the end of your lunch, just how much each plate was worth and what the final total of the bill will amount to. The beauty of this is you can just keep ordering small plates of Dim Sim to your hearts delight. Surprisingly, the final bill is usually much less than you would imagine.
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
INGREDIENTS:Makes 40 dumplings
1⅓ cups wheat starch
1 cup boiling water
1 tablespoon shortening, softened
**The dough can be replaced with ready made won-ton wrappers
⅔ pound shrimp, shelled and deveined, diced fine
¼ pound bamboo shoots, chopped or diced fine
1 can water chestnuts diced fine
1 tablespoon dry sherry or Chinese rice wine
2 teaspoons soy sauce
2 teaspoon sesame oil
1½ teaspoons cornstarch
1 teaspoon sugar
¾ teaspoon salt
¼ teaspoon white pepper
40 whole raw, cleaned, peeled and de-veined shrimp to top off each dumpling about 36-40/lb count
1. Combine wheat starch, water, and shortening in a bowl and mix well. Remove dough to a clean work
surface and knead until smooth. Divide dough into 40 portions.
2. Combine filling ingredients in a bowl.
3. To make each dumpling: Roll each portion into a circle about 4 inches in diameter and ⅛ inch thick.
SKIP THIS PORTION OF THE INSTRUCTIONS IF YOU ARE USING WON-TON WRAPPERS
1. Place a heaping tablespoon filling in center of dough**. Pinch and pleat edges together to seal.
2. Moisten the top of the dumpling with egg wash and place a whole raw shrimp on top.
3. Steam for 5-7 minutes.
½ cup soy sauce
2 tablespoons black vinegar, or Rice Wine vinegar
1 teaspoon Oriental red chile paste (Sriracha)
½ teaspoon sugar
1 tablespoon minced garlic
1. Combine ingredients in a small bowl and serve with the shrimp Dumplings.
Yield: ⅔ cup
You can brush the filling side of the won-ton wrap with an egg-wash to help glue the dumpling pleats
NOTE: ALTHOUGH NOT THE EXACT RECIPE SHOWN, THE VIDEO BELOW MIGHT BE OF HELP.
HOW TO MAKE SHRIMP SIU MAI
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