How to Make Shrimp Dim Sum

Dim sum, individually-sized Chinese appetizers, can be healthy and delicious. Dim sum can be made from a varying combination of ingredients, and shrimp is a favorite in many recipes.

Things You'll Need

• 1½ lbs shrimp, shelled, deveined and diced
• 1 tsp. salt
• 1 large, beaten egg white
• 2½ tbsp. tapioca flour
• 2 tsp. sugar
• 2 tbsp. extra-virgin olive oil
• 1 tsp. sesame oil
• 1 tbsp. oyster sauce
• Pepper to taste
• 2 scallions, diced
• 70 egg roll wrappers
• ½ lb. medium shrimp, deveined and peeled
• 2 chopped scallions
• 1 tsp. fresh ginger, grated
• 1 tbsp. soy sauce
• ¼ cup chopped fresh basil (optional)
• ¼ cup fresh cilantro (optional)
• 1 small can water chestnuts, drained and chopped
• 3 tbsp. cold water
• 34 wonton wrappers
• Parchment paper or waxed paper

Instructions

Fung Ngan Gau (Shrimp Dumplings)

1. Put the shrimp in a food processor or electric mixer and blend for approximately 5 minutes.

2. Pour in the beaten egg white and blend for 2 more minutes.

3. Add the tapioca flour and blend for 1 minute.

4. Put in all of the remaining ingredients and blend for 5 minutes.

5. Place approximately 2 tsp. of the filling in the center of each egg roll wrapper, fold it over and seal the edges.

6. Steam the Fung Ngan Gau for 6 to 7 minutes.

Traditional Shrimp Dumplings

1. Put the shrimp, scallions, ginger, sesame oil and soy sauce in a food processor and pulse until the mixture forms a paste.

2. Add the cilantro, basil and water chestnuts and continue to pulse briefly until blended.

3. Place the wonton wrappers on parchment paper or waxed paper and put 1 large tsp. of the mixture in the center.

4. Dip a pastry brush or your fingers in a small bowl of water and brush the edges of the wonton wrapper.

5. Fold the wrappers over the filling into a triangular shape and seal the edges.