How to Make Steamed Dumplings With Shrimp and Meat

Steamed dumpling is a suitable preparation for those who like to eat healthy, do not like greasy. Here are the ingredients as well as the steps to make steamed dumplings with shrimp and meat at home.

Ingredients:

• Tapioca flour: 100g
• Rice flour: 100g
• Sugar: 5g
• Salt: 5g
• Hot water; 200ml
• Minced pork: 150g
• Fresh tiger shrimp: 500g
• Cat’s ear mushrooms: 3 pieces
• Carrot: 1 small one
• Green onion, purple onion
• Seasoning: cooking oil, seasoning, ground pepper, monosodium glutamate, sesame oil, sugar, soy sauce, ..
• Sugar: 30g
• Coconut water: 100ml
• Vinegar: 10ml
• Fish sauce: 5ml
• Chili sauce: 20ml.

Instructions:

Step 1: Make the Dumpling Shell

• Sift the tapioca flour and rice flour into a large bowl, add 5g salt, 5g sugar and mix well. Slowly pour in 200ml of boiling water, pouring while stirring until the powder is evenly mixed with the water. Next, add 2 tablespoons of cooking oil and then use your hands to knead the dough into a smooth, flexible mass until it no longer sticks to your hands.
• Incubate the dough for about 10 minutes.
• Take out the finished dough and knead it a few more times. Next divide the dough into small pieces of about 10g.
• Roll each dough ball and then use a rolling pin to roll the dough into a thin, round shape. Sprinkle a little more dry flour so that the shells do not stick together. Once done, close the lid to keep the dumplings from drying out.

Step 2: Make Dumplings With Shrimp and Meat

• Shrimp peeled, removed the head, removed the black thread, then washed with dilute salt water, then chopped.
• Cat’s ear mushrooms soak in hot water to bloom, then cut the legs, wash, and chop.
• Peel the carrots, wash and cut into small cubes.
• Peel the purple onion and chop it finely. Green onions are picked, washed and chopped finely.
• Combine minced pork, minced shrimp, carrots, and cat ear mushrooms in a large bowl or pot. Add 4g salt, 12g monosodium glutamate, 3g seasoning, 20g sugar, 2g ground pepper, 2g sesame oil and 12g tapioca starch, red onion, minced scallions, mix well by hand.
• Let the mixture sit for about 5 minutes to infuse the flavors.

Step 3: Wrap the Dumplings

Put the dumpling shell on the palm of your hand, use a small spoon or chopsticks to take a moderate portion of the filling and put it in the middle. Then fold the dumpling shell in half. Use your index finger and thumb to gently squeeze each edge of the overlapping pancake. Do this until the filling is sealed inside without opening.

Step 4: Steamed Dumplings

• Spread a thin layer of cooking oil on the steaming basket and then place each piece of dumpling in the steamer. Note not to stack on top of each other because when the thin crust is cooked, it sticks to the vegetables and breaks, causing the filling to fall out.
• Bring the pot of water to a boil and then put the dumpling in it and steam it for 10-15 minutes until the shell is clear, the filling means it’s cooked.
• Take it out, don’t steam it for too long, it will be mushy.

Step 5: Make Dipping Sauce With Steamed Shrimp and Pork Dumplings

• Put 100ml of coconut water, 30g of sugar, 10ml of vinegar, 5ml of fish sauce into a small pot, stir the mixture until the sugar dissolves, then put it on the stove to boil over low heat.
• After the sugar is dissolved, add 20ml of soy sauce to the mixture and stir well to have a bowl of divine dipping sauce.

Step 6: Finished Product

• The dumpling is soft, the inside is ripe, the shell is white and beautiful with a slight crunch. Dipping or brimming with just-mixed soy sauce is fine.
• Dumplings must be eaten hot, just eaten and blown to taste good.