Home Recipes Chinese Shrimp Potsticker Dumplings

Chinese Shrimp Potsticker Dumplings

From Tilda Kitchen

  • 31 - 60 Minutes
  • Medium

Tasty Chinese dumplings with Fragrant Jasmine rice, tiger shrimp, spring onions, garlic, ginger, and soy sauce. The perfect appetizers!

Ingredients

Method

Dough

1 cup all-purpose flour, plus extra for dusting
Half cup boiling water

Stuffing

3¾oz large shrimp, minced
Half cup Tilda Basmati Rice, pre-cooked as per the instructions on packet
Half cup Chinese leaves, chopped
1 tsp ginger, finely chopped
½ tsp garlic puree
½ tbs Shaoxing rice wine
½ tbs dark soy sauce
1 tbs spring onions, chopped
1 tsp cilantro, chopped
1 tsp sesame oil
½ tsp palm sugar

Dipping sauce

3 tbs soy sauce
1 tbs white rice vinegar
2 tsp chili oil

  1. For the dough, place the flour into a large bowl and stir in the hot water gradually, mixing all the time, until the water is incorporated.
  2. Tip the dough mixture onto a clean work surface and knead it with your hands, dusting the dough with a little flour if it's sticky. Continue kneading until smooth—this should take about eight minutes, then allow to rest for 20 minutes.
  3. For the stuffing, while the dough is resting, combine the stuffing ingredients in a large bowl and mix them together thoroughly.
  4. Shape the dough into a roll about 8 inches long and 1 inch in diameter. Then with a sharp knife, slice the roll into 16 equal-sized pieces and roll each piece into a small ball. With a rolling pin, roll each ball into a small, round, flat “pancake”—about 3½ inches in diameter.
  5. Place about two teaspoons of filling in the center of each “pancake” and moisten the edges with water. Fold the dough in half and pinch together with your fingers.
  6. Pleat around the edge, pinching with your fingers to seal well. The dumplings should look like a small calzone with a flat base and rounded top.
  7. To cook, steam in a basket for about 8 minutes. Alternatively, they can be fried. For the dipping sauce, combine all the ingredients in a small bowl.