Shrimp Dumplngs


4 - 6 servings
225 g (8 oz) Shelled shrimps
2 Spring onions (scallions), finely chopped
2 Tbs Chopped bean sprouts
2 tsp Soy sauce
1 tsp Rice wine or dry sherry
1/4 tsp Sugar

for the dumplings

225 g (8 oz) 2 cups Flour
125 ml (4 fl oz) 1/2 cup Hot water


1. To make the dumplings, sift the flour into a large bowl. Make a well in the centre and pour in the water. Using your fingers or a spatula, draw the flour into the liquid until it has been incorporated and the dough comes away from the sides of the bowl. Turn the dough out on to a lightly floured surface and knead for 5 minutes, or until it is smooth and elastic. Return to the bowl, cover and set aside for 30 minutes.

2. Chop the shrimps finely and transfer them to a bowl. Stir in the spring onions (scallions), bean sprouts, soy sauce, wine or dry sherry and sugar until the mixture is thoroughly blended.

3. Turn the dough out on to the floured surface and roll out into a sausage about 2 1/2 cm (1 in) in diameter. Cut the dough into slices about 2 1/2 cm (1 in) wide. Flatten the slices evenly with your fingers until they measure about 7 1/2 cm (3 in) in diameter.

4. Place a teaspoon of filling in the centre of each dough circle. Gather up the dough around the filling and bring it up and over, pleating it slightly as you bring it towards the centre. Turn the ends clockwise slightly to seal the filling in completely.

5. Half-fill a large saucepan or the bottom half of a steamer with water. Bring to the boil over high heat. Arrange the dumplings in a colander or the top half of the steamer, sealed side up, and place over the boiling water. Reduce the heat to moderate and steam the dumplings for about 10 minutes.

6. Transfer to a warmed serving dish and serve at once.

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