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shrimp pound shrimp pork bamboo shoots ground white pepper fresh ginger salt sesame oil green onion egg sherry cornstarch potato starch starch salt boiling water boiling water lard
Viewed: 3 - Published at: 5 years agoIngredients
- shrimp pound Raw, peeled and chopped
- shrimp pound Precooked salad, chopped
- 2 ounces pork fat chopped fine
- 1 cup bamboo shoots chopped
- 1 teaspoon ground white pepper
- fresh ginger teaspoon Grated
- 1 teaspoon salt
- 1 teaspoon sesame oil
- 1 tablespoon green onion Chopped
- 1 egg white
- 1 tablespoon dry sherry
- 1 tablespoon cornstarch
- 2 tablespoons potato starch
- 1 cup wheat starch
- 1 teaspoon salt
- 1 cup boiling water plus
- 3 tablespoons boiling water
- 1 teaspoon lard
Method
- Place all filling ingredients in a bowl and mix well, by hand until the ingredients form a smooth and rather firm stuffing. This will take about 2 minutes. Dough: Measure both starches and salt into a small mixing bowl.
- Quickly pour the boiling water into the starches while stirring with chopsticks until you get a partially cooked dough. Do not overwork the dough. Quickly add the lard in little pinches and then knead until smooth.
- When the dough is smooth, after about 2 minutes' kneading, cover it with the mixing bowl and allow it to rest for 15 minutes before shaping. To shape the dumplings, pull just a bit more than 1 tsp of dough from the ball. Keep the remainder of the dough covered with the bowl. Roll the small amount into a ball and place onto a floured marble board. Roll out into a circle about 3 inches in diameter. Place 1 t of the shrimp filling in the center of the circle of dough and fold over into a half-moon. Use a tiny bit of water for sealing the edges. Be sure to gently press out all the air. If you wish, you can form little pleats in the d
