Shrimp dumpling is the most recognizable Cantonese dim sum. It has a crystal clear, translucent and chewy skin with either chopped or whole shrimp encased in it. It is a bite-size delicacy much like sushi.
Homemade Shrimp Dumplings Recipe
- ½ lb. shelled, deveined cooked medium shrimp, finely chopped
- 6 water chestnuts, minced
- 6 mushrooms, finely chopped
- 1 green onion, finely chopped
- 1 egg lightly beaten
- 1-1/2 tablespoon low-sodium soy sauce
- 1 tablespoon honey
- ¼ teaspoon salt
- 2 teaspoons sesame oil
- 36 wonton wrappers
- In large bowl, combine shrimps; water chestnuts, mushrooms and green onion; mix well.
- Stir in egg, soy sauce, honey, salt and oil.
- Spread 2 teaspoon shrimp mixture evenly into center of each wrapper.
- Pleat edges up around filling.
- Press pleats together, leaving top open.
- Cover to prevent drying.
- In wok or large skillet, bring about 1 inch of water to a boil over medium-high heat.
- Arrange wonton on steamer rack in wok or skillet, open side up, not toughing.
- Reduce heat to low; steam, covered 10 to 15 minutes or until wontons are transparent.
- Arrange on a serving dish.
- Serve warm.