Crystal Shrimp Dumplings
Main Dishes • Pan-Asian
Description
The translucent starch dough is the perfect wrap for shrimp. This light, delicate appetizer looks especially impressive on a festive table. If you have trouble finding water chestnuts, you can add pistachios: a hint of Middle Eastern flavor won't hurt the song of the Far East.
Ingredients
- Star anise 0 oz
- Shrimp 10 oz
- Canned water chestnuts 0 oz
- Potato protein 0 oz
- Banana Leaves 4 pieces
- Sugar 0 oz
- Vegetable Oil 0 fl oz
- Activated Baking Soda 2⅖ g
- Onion 0 oz
- Scallions 0 oz
- Grated Ginger Root 0 oz
- Ground Cinnamon 0 oz
- Corn Starch 0 oz
- Salt 0 oz
- Ground clove 0 oz
Step-by-Step Guide
Step 1
Prepare the marinade for the shrimp by mixing baking soda and 20 grams of sugar with 80 ml of water. Marinate the shrimp and refrigerate for an hour.
Step 2
Mix the potato starch and wheat flour, then pour in 60 ml of boiling water. Knead into a sticky dough.
Step 3
Heat vegetable oil in a saucepan to 210°F. Add the julienned onions (both yellow and green), along with ginger, star anise, cinnamon, and cloves. Sauté the onions for about five to six minutes until they turn golden brown, then strain through a fine sieve. You will need the oil, so allow it to cool.
Step 4
Remove the marinated shrimp from the refrigerator and rinse them under cold running water for twenty-five minutes. Then blend them in a blender with salt, the remaining 8 grams of sugar, onion oil, and finely chopped water chestnuts for about fifteen minutes until you achieve a smooth filling.
Step 5
Roll out the dough for crystal dumplings to a thickness of 3 mm and cut out circles with a diameter of 4 cm. Place 20 grams of filling on each of the circles of dough, shape the dumplings, and pinch the edges of the dough. Steam for four minutes and serve on banana leaves.
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