Steamed Shrimp Dumplings

  • Level: Easy
  • Total: 1 hr 40 min
  • Prep: 1 hr 35 min
  • Cook: 5 min
  • Yield: 36 servings
  • Nutrition Info
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Ingredients

1 large egg white

3/4 pound large shrimp, peeled, deveined and finely chopped

1/3 cup finely chopped peeled jicama or water chestnuts

2 scallions, finely chopped

1 1/2 tablespoons cornstarch

1 1/2 teaspoons Chinese rice wine or dry sherry

3/4 teaspoon toasted sesame oil

Kosher salt

1/2 teaspoon sugar

Pinch of ground white pepper

36 round dumpling wrappers, thawed if frozen

Directions

  1. Lightly beat the egg white in a large bowl. Add the shrimp, jicama, scallions, cornstarch, rice wine, sesame oil, 3/4 teaspoon salt, the sugar and pepper. Stir well until the mixture starts to thicken, about 1 minute; cover and refrigerate until very cold, about 1 hour.
  2. Set 1 dumpling wrapper on a clean surface (keep the rest covered with a damp paper towel so they don't dry out). Stir the shrimp mixture, then scoop 1 heaping teaspoonful onto the center of the wrapper. Dab a finger in a cup of cold water and moisten the edges of the wrapper. Fold in half and press the edges together to seal; transfer to a baking sheet. Cover with a damp paper towel while you form the remaining dumplings.
  3. Fill a large nonstick skillet with 1/4 inch of water and bring to a boil. Working in batches, add the dumplings and arrange in a single layer, cover and let steam until cooked through, about 5 minutes. (If the water evaporates before the dumplings are fully cooked, add 2 more tablespoons to the skillet.) Carefully transfer the dumplings to a serving plate.
  4. Ponzu Dipping Sauce
  5. Combine 3 tablespoons ponzu sauce, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil and 1 chopped scallion in a small bowl.

Vegetarian Steamed Dumplings

Shrimp and Pork Shu Mai Dumplings

Shrimp Boil

Shrimp and Corn Soup