Bergy Dim Sum 5 Steamed Shrimp Dumplings Recipes

Steps:

• Sift flour and salt into a bowl of mixer fitted with the dough paddle and quickly add the boiling water.
• Mix until springy.
• When cool enough to touch, knead a few times on an oiled surface.
• If you do not have a mixer, after you have added the water to the flour/salt work the dough with the handle of a wooden spoon until it is cool enough to knead by hand.
• Then knead on an oiled surface until springy.
• Cover with a damp cloth and set aside.
• Mix shrimp, water chestnuts, soy sauce,sugar and cornstarch with your fingers until sticky.
• Refrigerate for 30 minutes.
• Roll the dough out into a long sausage and cut off pieces (approx 14" long and into 16 pieces).
• Roll out each piece into a thin round.
• Place a teaspoon of the filling on each round and pinch the edges together (press with a fork to decorate the edges).
• Oil your steamer and place the dumplings in it and steam over high heat for 8-9 minutes.
• Serve with a spicy chili sauce or soy mixed with hot mustard.

Steps:

• 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.
• 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.
• 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.
• Ponzu Dipping Sauce
• Combine 3 tablespoons ponzu sauce, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil and 1 chopped scallion in a small bowl.
• Photography by Levi Brown

Steps:

• Boil some water to steam dumplings over.
• Combine first eight ingredients in a bowl and mix well.
• Prepare steamer -- line with lettuce or cabbage leaves or oil.
• Making one dumpling at a time:.
• Moisten wonton wrapper.
• Fill with 1 teaspoon of shrimp mixture.
• Wrap up by pulling corners up together and twisting a little.
• Place in steamer basket separate from other dumplings.
• When basket is filled, steam dumplings for 10 minutes.
• Enjoy with a bit of soy sauce or your favourite dipping sauce.

Steps:

• MAKE THE DOUGH (IF DOING SO): combine all ingredients, adding boiling water as needed until you get a sticky but workable dough. roll out into a thin sheet, cutting into 3 inch rounds.
• MAKE THE SAUCE: In a small bowl, combine the soy sauce with the water, lemon juice, fish sauce and scallion.
• MAKE THE DUMPLINGS: Very coarsely chop two-thirds of the shrimp and transfer to a food processor. Add 1 1/2 tablespoons of the cornstarch, the soy sauce, lemon juice, egg, lemon zest, salt and pepper and process until very finely chopped. Scrape into a large bowl. Cut the remaining shrimp into 1/3-inch pieces and add to the bowl. Mix in the jicama and scallions.
• Dust a baking sheet with cornstarch. Lay 4 gyoza wrappers on a work surface; keep the rest covered with plastic wrap. Moisten the edges of the wrappers with water. Place a level tablespoon of filling on one side of each wrapper and fold in half to form half-moons. Press all around the filling to release any air pockets and to seal. Lift each dumpling by the sealed edge, transfer it to the baking sheet and press down lightly to flatten the bottom; the dumpling should be standing with the sealed side up on the baking sheet. Repeat with the remaining wrappers and filling.
• Fill a wok or a very large skillet with 2 inches of water and bring to a boil. Line a double-tiered bamboo steamer with lettuce leaves and arrange half of the dumplings in the steamer without crowding. Cover and steam over moderate heat until firm and cooked through, about 12 minutes. Steam the remaining dumplings. Serve the dumplings right away, passing the dipping sauce at the table.

Steps:

• Mix together the pork, shrimp, chili, ginger and shallots and water chestnuts.
• Blend the cornstarch with half the egg and stir into the pork mixture with the soy sauce and rice wine.
• Season to taste with salt and pepper.
• Arrange the wonton wrappers on a work surface.
• Dip tablespoon in cold water and then drop 1 tablespoon of filling onto the center of each wrapper.
• Brush the wrappers with the remaining egg and pull up the edges, pinching together lightly at the top, leaving a small gap so the filling can just be seen.
• Prepare the steamer by adding water to the wok and bring to a boil (the water should not touch the bottom of the steamer basket).
• Spray the bottom of the steamer basket with non-stick oil and line with the optional.whole cabbage leaves.
• Stand the dumplings in the steamer in a single layer without letting them touch.
• Set the bamboo steamer over the pot, then cover with the bamboo lid.
• Steam for 10-12 minutes, or until the filling feels firm and is cooked through.
• (Watch the water level adding more water as needed).
• Serve in the steamer basket with dipping sauce.

Steps:

• Filling: Combine all ingredients for filling and refrigerate.
• Sauce: Combine all ingredients for sauce and set aside.
• Fill a small bowl with water, set aside.
• Dust a platter or baking sheet liberally with cornstarch. (This will prevent filled wontons from sticking, prior to cooking.).
• On a cutting board place the wonton wrappers, three at a time, side by side.
• Into the centre of each one, place about 1 teaspoon of the shrimp filling.
• Using a small pastry brush, paint two opposite edges of the wonton wrappers with water.
• Fold the wrapper over so that the ends meet.
• Gather the edges together like a purse, ruffling the edge. Pinch tightly to ensure it is sealed together.
• Place on cornstarch dusting baking sheet.
• Repeat until all filling is used up.
• Heat a skillet with 2 tablespoons (25 mL) vegetable oil.
• Place the wontons in the hot oil for about a minute or until browned on the bottom.
• Add sauce and put the lid on, reduce heat to low.
• Cook for 1 more minute with the lid on and the heat turned off.
• Let Stand 1 minute with heat off.