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Steamed Shrimp Dumplings with Spicy Dipping Sauce
Created by: Howcan Team
Ingredients
- 1/2 pound of shrimp, peeled and deveined
- 1/4 cup of water chestnuts, finely chopped
- 2 green onions, finely chopped
- 1 tablespoon of soy sauce
- 1 teaspoon of sesame oil
- 1/2 teaspoon of cornstarch
- 1/4 teaspoon of white pepper
- 1/8 teaspoon of salt
- 24 round dumpling wrappers
- 1/4 cup of rice vinegar
- 2 tablespoons of soy sauce
- 1 tablespoon of chili oil
- 1 teaspoon of sugar
- 1 teaspoon of sesame oil
- 1 clove of garlic, minced
- 1 teaspoon of grated ginger
- 1 tablespoon of chopped green onions
Instructions
- In a food processor, combine 1/2 pound of shrimp, 1/4 cup of water chestnuts, 2 green onions, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, 1/2 teaspoon of cornstarch, 1/4 teaspoon of white pepper, and 1/8 teaspoon of salt. 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 of the wrapper with water, then fold and pleat to seal the dumplings.
- Arrange the dumplings on a parchment paper-lined steamer basket, making sure they are not touching each other. Steam over boiling water for 8-10 minutes, or until the shrimp is cooked through and the wrappers are translucent.
- While the dumplings are steaming, prepare the spicy dipping sauce. In a small bowl, mix together 1/4 cup of rice vinegar, 2 tablespoons of soy sauce, 1 tablespoon of chili oil, 1 teaspoon of sugar, 1 teaspoon of sesame oil, 1 clove of minced garlic, 1 teaspoon of grated ginger, and 1 tablespoon of chopped green onions.
- Once the dumplings are cooked, transfer them to a serving plate and serve with the spicy dipping sauce 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 a succulent mixture of fresh shrimp, bamboo shoots, and water chestnuts, wrapped in a thin, slightly chewy, yet tender wrapper. The dish is traditionally served with a spicy dipping sauce made from a blend of soy sauce, rice vinegar, sesame oil, and a kick of chili paste or fresh chili for heat. The history of steamed shrimp dumplings can be traced back to the teahouses of Guangzhou, China, where dim sum originated. Skilled dim sum chefs meticulously handcraft each dumpling, ensuring the perfect balance of flavors and textures. The dish has since gained popularity worldwide, becoming a staple in Chinese restaurants and dim sum eateries. One renowned restaurant known for its exceptional steamed shrimp dumplings is Tim Ho Wan in Hong Kong. This Michelin-starred dim sum eatery has garnered a reputation for its exquisite har gow, drawing in locals and tourists alike. To make the best steamed shrimp dumplings, it's crucial to use the freshest, highest quality shrimp to achieve a sweet, briny flavor. The wrapper should be thin yet sturdy enough to hold the filling without tearing during steaming. Additionally, the spicy dipping sauce should have a perfect balance of savory, tangy, and spicy notes to complement the delicate flavors of the dumplings. For those looking to explore alternative methods, some chefs incorporate a touch of Chinese rice wine or Shaoxing wine into the shrimp filling for added depth of flavor. Others may infuse the dipping sauce with fragrant ginger and garlic for an aromatic twist. Today, steamed shrimp dumplings with a spicy dipping sauce continue to be a beloved dish, offering a delightful combination of tender shrimp, umami-rich filling, and a fiery kick from the zesty dipping sauce. Whether enjoyed at a bustling dim sum restaurant or homemade with care, these delectable dumplings are a testament to the artistry and culinary heritage of Cantonese cuisine.
40 min
4 servings
250 calories
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