Bergy Dim Sum 5 Steamed Shrimp Dumplings Recipes

BERGY DIM SUM #5, STEAMED SHRIMP DUMPLINGS

Steps:

• 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.

BERGY DIM SUM #10, HONEY SOY BRAISED CHICKEN WINGS

Steps:

• Cut wings intp three pieces (save tips for making stock).
• Heat oil in wok and fry the larger joints on high heat for 3-4 minutes or until browned.
• Add Soy, Honey, Wine, Garlic and Ginger, stir well.
• Reduce heat to low, cover and simmer for 30 minutes or until the wings are tender.
• Towards the end watch the wings carefully, stir frequently to make sure the glaze does not burn.
• Serve warm or at room temperature.

STEAMED WONTON BUNDLES (DIM SUM DUMPLINGS)

Steps:

• Mix together the pork, shrimp, chili, ginger and shallots and water chestnuts.
• Blend the cornstarch with half the egg and stir into the pork mixture with the soy sauce and rice wine.
• Season to taste with salt and pepper.
• Arrange the wonton wrappers on a work surface.
• Dip tablespoon in cold water and then drop 1 tablespoon of filling onto the center of each wrapper.
• Brush the wrappers with the remaining egg and pull up the edges, pinching together lightly at the top, leaving a small gap so the filling can just be seen.
• Prepare the steamer by adding water to the wok and bring to a boil (the water should not touch the bottom of the steamer basket).
• Spray the bottom of the steamer basket with non-stick oil and line with the optional.whole cabbage leaves.
• Stand the dumplings in the steamer in a single layer without letting them touch.
• Set the bamboo steamer over the pot, then cover with the bamboo lid.
• Steam for 10-12 minutes, or until the filling feels firm and is cooked through.
• (Watch the water level adding more water as needed).
• Serve in the steamer basket with dipping sauce.

EASY STEAMED SHRIMP DUMPLINGS

Steps:

• Boil some water to steam dumplings over.
• Combine first eight ingredients in a bowl and mix well.
• Prepare steamer -- line with lettuce or cabbage leaves or oil.
• Making one dumpling at a time:.
• Moisten wonton wrapper.
• Fill with 1 teaspoon of shrimp mixture.
• Wrap up by pulling corners up together and twisting a little.
• Place in steamer basket separate from other dumplings.
• When basket is filled, steam dumplings for 10 minutes.
• Enjoy with a bit of soy sauce or your favourite dipping sauce.