Name: Steamed Shrimp Dumplings With Fiery Dipping Sauce Recipe
Total time: 46 min
Yield: 4
Cuisine: Chinese

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Korea has some of the most flavorsome food around, and these pork chops are no exception. They are so simple to prepare ahead of time. And when youre ready, its only ten minutes to cook. They are perfect for an quick-prep evening meal after a long workday. 

How to make Steamed Shrimp Dumplings With Fiery Dipping Sauce Recipe

Mark Eardley

Crawler

Chinese

<p>Korea has some of the most flavorsome food around, and these pork chops are no exception. They are so simple to prepare ahead of time. And when youre ready, its only ten minutes to cook. They are perfect for an quick-prep evening meal after a long workday. </p>

Raw shrimp

Spring onions

Bamboo shoots

Ginger

Rice vinegar

Sesame oil

Granulated white sugar

Ground sea salt

Ground white pepper

Red birds eye chilies

Clove garlic

Brown sugar

Mirin

Soy sauce

Water

Package dumpling wrappers

In a good size mixing bowl thoroughly stir together all the ingredients except the diced shrimp. You want to make sure the sugar and salt become fully dissolved into the mix.

step 1

When thats done, carefully and i mean carefully stir in the shrimp so that it just gets barely coated with all the other ingredients. You want the shrimp to stay diced, and not get stirred so much that it all turns to mush. Good. Filling ready.

step 2

Thoroughly stir all the ingredients into a pretty, microwave-proof serving bowl.

step 3

Heat the sauce on high in the microwave for 1 minute. Why heat the sauce? well, its a great way to pull out the flavors of the chili and garlic in particular, and also encourage all the other ingredients to blend together nicely.

step 4

Stir again thoroughly to really make sure the sugar has all dissolved. Sauce done.

step 5

You should be able to fill each dumpling wrapper with about 2 heaped teaspoons of the shrimp filling. I was using square wrappers, so made slightly squarish dumplings.

step 6

Spoon the filling diagonally across the wrappers centre so it forms an oval shape thats higher in the middle than at its ends. You want the ends of the oval shape to extend to within about a 1/3 of inch of the wrappers two opposite corners. The middle of the oval heap needs to stay about 3/4 of an inch from the other two corners. Good.

step 7

Now use a little water on your fingertip to slightly wet a-inch all around the wrappers outside edges.

step 8

Pull two of the sides together so that they meet over the top of the filling at its highest central point, and pinch them firmly together. Youll now have a tringle shape with the filling in the middle, and two ends of the wrapper still open.

step 9

Fold one open end up to meet the top of the triangular parcel and pinch it shut. Now spoon a little more of the filling into the open end. Nearly done.

step 10

Now close the other end so it matches its opposite number, and pinch it shut at the top of the dumpling.

step 11

It should now look like an almost square dumpling with sides that rise up to join at the top. Grand. Repeat the process until youve used all the shrimp filling.

step 12

A 12-inch, bamboo steamer with three trays and a lid is grand for this, but a steel steamer works just as well. The important thing is to line the steaming trays with some lightly oiled, greaseproof paper. Lightly oiled is really important it makes sure that the dumplings dont stick to the paper as they steam. I used a little plain coconut oil for this, just enough to give the paper a glistening coating on its upper surface.

step 13

I cut out some rounds of greaseproof paper slightly smaller than the trays insides, and then used a sharp-pointed knife to carefully pierce a dozen or so-inch slits all over the paper as it sat in its tray. This bit of effort matters because it will allow the steam to flow up and around the dumplings as they cook.

step 14

Space the dumplings across each lined tray with a good inch between each dumpling they do swell slightly as they steam, and you dont want them expanding into one another and sticking together.

step 15

When the water in your steamer is at a good boil, add the dumplings and cover the steamer. Make sure the water stays at the boil and let the dumplings steam for 6 minutes. Thats it dumplings done.

step 16

Serve at once with the dipping sauce alongside so folks can help themselves.

step 17

Pepperscale