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Steamed Shrimp Dumplings with Pickled Vegetables
Created by: Howcan Team
Ingredients
- 1/2 pound of shrimp, peeled and deveined
- 1/4 cup of water chestnuts, finely chopped
- 2 tablespoons of green onions, finely chopped
- 1 tablespoon of soy sauce
- 1 teaspoon of sesame oil
- 1/2 teaspoon of ginger, minced
- 1/4 teaspoon of salt
- 1/8 teaspoon of white pepper
- 24 round dumpling wrappers
- 1/4 cup of rice vinegar
- 2 tablespoons of sugar
- 1/2 teaspoon of salt
- 1 cup of julienned carrots
- 1 cup of julienned cucumber
Instructions
- In a food processor, combine 1/2 pound of shrimp, 1/4 cup of water chestnuts, 2 tablespoons of green onions, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, 1/2 teaspoon of minced ginger, 1/4 teaspoon of salt, and 1/8 teaspoon of white pepper. Pulse until the mixture becomes a coarse paste.
- Place a small spoonful of the shrimp mixture in the center of each dumpling wrapper. Moisten the edges with water and fold the wrapper in half, pleating the edges to seal the dumpling. Repeat with the remaining wrappers and filling.
- Prepare a steamer by bringing water to a boil. Place the dumplings in a single layer in the steamer basket, making sure they do not touch each other. Steam for 10-12 minutes until the dumplings are cooked through.
- In a small bowl, mix 1/4 cup of rice vinegar, 2 tablespoons of sugar, and 1/2 teaspoon of salt until the sugar is dissolved. Add 1 cup of julienned carrots and 1 cup of julienned cucumber to the vinegar mixture, tossing to coat. Let the vegetables pickle for at least 15 minutes before serving.
- Serve the steamed shrimp dumplings with the pickled vegetables on the side. Enjoy!
Steamed Shrimp Dumplings, also known as Har Gow, are a classic Cantonese dim sum dish. These delicate, translucent dumplings are filled with succulent shrimp and wrapped in a thin, chewy dough. The dish is traditionally served with a side of tangy pickled vegetables, adding a refreshing contrast to the rich flavors of the dumplings. Originating in the Guangdong province of China, Steamed Shrimp Dumplings have a rich history dating back to the teahouses of Guangzhou. Renowned chefs in the region meticulously handcraft these dumplings, ensuring the perfect balance of flavors and textures. Today, the best versions of this dish can be found in authentic Cantonese restaurants, particularly in Hong Kong and Guangzhou. The key to perfecting Steamed Shrimp Dumplings lies in the freshness of the shrimp and the skillful preparation of the dough, which should be thin yet sturdy enough to hold the filling. For a twist on the traditional recipe, some chefs incorporate alternative ingredients such as bamboo shoots or water chestnuts to add crunch and depth to the dumplings. Whether enjoyed as a dim sum delicacy or a standalone dish, Steamed Shrimp Dumplings with pickled vegetables continue to delight food enthusiasts around the world.
45 min
4 servings
280 calories
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