#STEAMED SHRIMP DUMPLINGS SKIN#

Steam-frying, or the potsticker method, is employed for dumplings like gyoza and gow gee (also known as jiaozi or guo tie). Growing up, my mother’s goldfish-shaped wontons were always made with the signature yellow-hued store-bought wrappers which are now sometimes sold as “ Hong Kong Style Wonton Wrapper.”įrozen dumplings can usually be boiled, but check packet instructions to make sure they are robust enough for this cooking method. Wontons, for example, are the quintessential boiled dumpling. Boilingīoiled dumplings are wonderful served on their own with chile oil/crisp or black vinegar, or as part of a dumpling noodle soup. Homemade wrappers won’t become transparent, but they will look plump and puffed.

#STEAMED SHRIMP DUMPLINGS SKIN#

If you are using store-bought wrappers, the skin will become slightly transparent and you’ll be able to see the colors of the filling inside. Place the steaming vessel over the boiling water, cover, and steam for about 10–15 minutes (this depends upon what you have inside-if you have raw ingredients like meat, steam for longer, whereas cooked ingredients will take less time). Fill your pan or pot with water that is about 1 inch deep and bring to a boil. If you are using parchment paper, poke a few holes in it to let the steam through. Line the steaming vessel with parchment paper or Napa cabbage leaves. The smell of dumplings steaming in bamboo is very nostalgic to me. My preferred vessel is a bamboo steamer-they are cheap to purchase and hold a good number of dumplings. Find a bamboo or other basket steamer that fits over a saucepan, pot, or wok. If you are making your own dumpling wrappers, use the hot water dough for this method, as this will give you a softer morsel. Steaming will produce silky, tender dumplings with skin that is slightly firmer than that of boiled dumplings, but still stretchy. Importantly, when cooking frozen dumplings (store-bought or homemade), do not defrost, so always cook them from frozen. Generally, I find that store-bought frozen dumplings are better suited to steaming and steam-frying, as their skins are often quite thin-make sure to check packet instructions to check the preferred cooking methods. The following instructions are the same for fresh or frozen dumplings. Some methods of cooking hinge on certain dumpling qualities, such as iron-clad seals to prevent bursting (boiling), flat bottoms that offer surface space to crisp up (pan-fried potstickers), or thicker skins to withstand the pressures of boiling. While the cooking method depends heavily upon your mood and what you are craving, it also depends on the shape of your dumpling. There is also deep-frying or serving with a crispy lacy “skirt.” There are three basic ways: steaming, boiling, and steam-frying. Remove and serve hot with soy sauce or chilli sauce.Before you even start making your dumplings, first think about how you want to cook them.Steam in batches if you have a smaller bamboo basket. Steam prawn dumplings over boiling water for 6 mins. Space the prawn dumplings slightly apart to allow for expansion during cooking process. Repeat with remaining dough balls and leftover dough, if any. Place prawn dumpling into a large bamboo basket lined with parchment paper. Then, using your fingers, push the dough, forming pleats, until completely sealed from one end to the other. Place a spoonful of filling in the centre of the dumpling wrap and fold into half. Using a round cutter, about 8cm in diameter, cut out the dough.

Working with one dough ball at a time, flatten it using a rolling pin until rather thin but still able to withhold the weight of the filling. You can place a baking sheet over a cutting board and lightly oil the baking sheet.

Prepare a lightly oiled smooth surface.

Place the dough balls into a tray and cover with damp cloth. Roll the dough into a long log and cut into 20 equal pieces. Knead the dough for 2 mins until you get a smooth ball. Then, pour in lard or oil and stir well to combine. Gradually add in boiling water while stirring vigorously.

In a mixing bowl, combine wheat starch and tapioca starch.

Cover with a cling wrap and place inside the fridge while preparing the dough. Using a fork, whip the mixture in one direction for 2 mins until the mixture begins to appear sticky.

In a bowl, combine all filling ingredients.

Steamed shrimp dumplings