Steamed Shrimp Dumplings

If you love shrimp you will love this dish. These are the dumplings with the translucent white wrappers filled with large chunks of shrimp. They also have a nice crunch from the water chestnuts and are topped with a bright green pea.

Steamed Shrimp Dumplings

Yield: 48 dumplings

Inactive Time: 1 hr
Active Time: 1 hr
Total Time: 2 hrs

Ingredients for filling
1 lb raw shrimp (less if not in shells)
2 scallions, white part only
1- 8 oz can water chestnuts, finely chopped
1 tsp soy sauce
1/8 tsp white pepper
1 T peanut oil
1/4 cup fresh or frozen peas

Directions for filling
Clean and peel shrimp if not cleaned already. Chop in medium chunks. In a bowl, combine all ingredients except peas. Mix thoroughly, cover and place in fridge for about an hour to marinate.

Ingredients for wheat starch dough
1.5 cups wheat starch
1/2 cup tapioca flour
1.5 cups boiling water
1 T peanut oil

Directions for wheat starch dough
Sift the wheat starch and tapioca flour into a large bowl. Make a well in the center and add the boiling water. Mix with a fork until a soft dough is formed. Add the peanut oil and mix with your fingers. Knead in the bowl for 3-4 minutes or until smooth. Cover with a damp cloth and rest for 20 mins.
Lightly rub a marble, metal or smooth wooden surface with oil and place half the dough on it. With the palm of your hand, roll the dough into a snake about 12 inches long and 1 inch in diameter. Roll the second half of the dough the same way.
Using a cleaver or metal bench scraper, cut both cylinders into 1/2 inch slices. Place a slice on the oiled surface and oil the cleaver or metal scraper. Press the slice of dough with the cleaver or metal scraper to form a 2.5 inch round. Repeat with rest of circles.

To Finish
Place 1 T of filling in each circle and top with a pea. Close the circle into a half moon and crimp. Place on an oiled steamer tray and steam for 10 minutes. Serve with a soy dipping sauce