Chinese Shrimp Potsticker Dumplings
Tasty Chinese dumplings with Fragrant Jasmine rice, tiger shrimp, spring onions, garlic, ginger, and soy sauce. The perfect appetizers!
- 31 - 60 Minutes
- Medium
Method
Ingredients
Ingredients
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
How to make Chinese Shrimp Potsticker Dumplings
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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.
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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.
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For the stuffing, while the dough is resting, combine the stuffing ingredients in a large bowl and mix them together thoroughly.
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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.
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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.
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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.
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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.
