Bergy Dim Sum #5, Steamed Shrimp Dumplings

Bergy Dim Sum #5, Steamed Shrimp Dumplings

  • Prep Time: 30 mins
  • Total Time: 1 hrs
  • Yield: 16Dumplings

    • About This Recipe

    “The right name for this appetizer is Har Gow. This can also be part of a Dim Sum Brunch.For a Dim Sum Brunch you would usually serve about 8-10 dishes different dishes, depending on the appetites of your guests. This recipe can be frozen and when you wish to serve it take it frozen and steam them over very high heat. I prefer to freeze them unsteamed. These are tasty!”

    Ingredients

    Dumpling Dough

  • 1 1/3 cupsall-purpose flour
  • 1/2 teaspoonsalt
  • 3/4 cupboiling water

    • Filling

  • 6ouncesshrimp, finely chopped
  • 1 1/2 ouncescanned water chestnuts, finely chopped
  • 2teaspoonslight soy sauce
  • 1teaspoonsugar
  • 2teaspoonscornstarch
  • 1pinchpepper

    • Directions

  • 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.

    • Reviews

  • “Made these for dinner using a vegetable filling, this dumpling dough is the same as restuarants. Fantastic. I made the dumpling much bigger because I made them for a meal. Just cooked them a little longer. I am addicted to these.”

  • “excellent filling. ifound the dough to be a bit chewy when steamed. So, for the second batch, i dropped them in boiling water for a few minutes and the dough was much better . thanks for sharing 🙂 “

  • “These turned out great. I used minced chicken instead of the shrimp and added grated ginger and rice vinegar to the mix. I had some trouble with the dough. I had to add extra flour to get it ‘springy’ and as a result I think I didn’t get exactly the right texture. Regardless, they were delicious. I steamed them with some baby bok choi and made a dipping sauce of equal parts rice vinegar and soy sauce. Thanks Bergy!”

  • “Bergy, I can’t believe Lali hasn’t rated this.She is the one who told me about it.This was one of my dishes on “Chinese” night.A Great Success!!!”

  • “”Success wasn’t easy but well worth the extra effort!”The shrimp filling is “delish”.I did add some minced chives and 1/4 tsp minced ginger, (left-over from making Rita’s Stir Fried Spicy Cabbage) & some garlic powder.I used about 8 oz.shrimp.(The rest of what I had)It was good that I did.I had to use your wooden spoon method for mixing the dough.3/4 C of hot water wasn’t enough and I had to add a little more water.(probably more than I should have)I did get a springy dough but I needed to add more flour while rolling. Any problem I had was my fault.Evenso, the result was better than any dumplings that I have eaten since traveling through China.The dough was light and tender.I got 18 dumplings.Served them with a mixture of chili oil, soy sauce and rice vinagar & the stir fried cabbage.Left-overs were fried the next day and were also “delish”.This recipe is a keeper and I will master the dough.I also plan to make more to freeze.I want these handy.Thank you Bergy.:)”

  • “These dumplings were great! I found this recipe after having some shrimp dumplings at a restaurant. My husband wanted me to re-create them. The filling and dough had a great flavor. We think they were even better than the restaurant! Thanks for the great recipe.”

  • “I just made the dumplinmg dough so thats all I am rating BUT it was great. Stuffed it with leftover chicken and lettuce wrap filling then boiled them, then pan fired to crisp the dough up. Very easy to work with, will use and make again!”

  • “This is a pseudo-hargow. FYI, real hargow has a transparent skin after steaming, meaning it is made using a mix of wheat starch and potato starch.The skin is the most important part of a hargow.This recipe would more aptly be called a shrimp potsticker.”

  • “This dough is really easy to make in the food processor. My 13 year old son loved the shrimp filling. I only had bamboo shoots so I used them instead of the water chestnuts. I cooked these like a pot sticker and loved the dough. It tastes much better than store bought dumpling wrappers.Thanks for the recipe.”

  • “This was absolutley fantastic, and so impressive looking! I had these on my list of things to make for quite some time, but I am always afraid of making dough LOL! This dough was easy to work with and turned out perfectly. I boiled mine as I have always preferred them that way, but otherwise made as specified. Well written, easy to follow, no fail recipe.Thanks Bergy!”

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