Best 5 Shrimp Dim Sum Recipes

BERGY DIM SUM #5, STEAMED SHRIMP DUMPLINGS

Steps:

• Sift flour and salt into a bowl of mixer fitted with the dough paddle and quickly add the boiling water.
• Mix until springy.
• When cool enough to touch, knead a few times on an oiled surface.
• If you do not have a mixer, after you have added the water to the flour/salt work the dough with the handle of a wooden spoon until it is cool enough to knead by hand.
• Then knead on an oiled surface until springy.
• Cover with a damp cloth and set aside.
• Mix shrimp, water chestnuts, soy sauce,sugar and cornstarch with your fingers until sticky.
• Refrigerate for 30 minutes.
• Roll the dough out into a long sausage and cut off pieces (approx 14" long and into 16 pieces).
• Roll out each piece into a thin round.
• Place a teaspoon of the filling on each round and pinch the edges together (press with a fork to decorate the edges).
• Oil your steamer and place the dumplings in it and steam over high heat for 8-9 minutes.
• Serve with a spicy chili sauce or soy mixed with hot mustard.

SHRIMP SHAU MAI (DIM SUM DUMPLING)

Steps:

• Chop shrimp coarsely.
• Combine wine,sesame oil, cornstarch, sugar, salt and pepper.
• Chop coriander and combine with chestnuts and lard/pork fat.
• Mix all together with the chopped shrimp.
• Place a tablespoon of the filling on top of a wonton skin. Place a shrimp on top of the filling (tail up to the sky).
• Wet the edges of the wonton skin, then cover shrimp with another wonton skin letting the tail stick out between the two skins. Wrap around the filling, making sure the edges are sealed (use little more water if edge is to dry. Do this til all are done.
• Place the finished shau mai in a steamer for 8 minutes over high heat, serve alone or with your favorite dipping sauce.

SHRIMP DIM SUM

Steps:

• To make the filling:
• mix together all the ingredients except the cornstrach until the mixture is well blended and smooth.
• stir in the cornstrach, mix.
• divide into 30 portions.
• To make the dough:.
• put 2 cups of flour in a medium size bowl.
• reserve remaining flour and use on hands if they become sticky.
• add the boiling water into the bowl.
• add the cold water and oil into the bowl.
• mix to form dough.
• knead until smooth.
• roll dough into a long rope shape and cut into 30 pieces.
• use a rolling pin to roll out each piece into a thin 2 inch circle.
• place a portion of the filling in the middle of a dough circle.
• bring the opposite edges together and pinch them together to hold.
• repeat with remaining circles and filling.
• line a steamer with a damp cloth.
• set the dumplings about 1 inch apart, steam over high heat for 5 minutes.
• remove and serve.

GRILLED SHRIMP DIM SUM

Steps:

• 1. Preheat the grill to medium-high.
• 2. Peel and devein the shrimp(if not already done). Trim off the greens from the scallions, reserving them for another dish, then trim off the roots; you should be left with 2-inch sections of scallion white. Cut the bacon strips crosswise in half.
• 3. Nestle each scallion white in the curved hollow of a shrimp, then wrap in piece of bacon and secure with a bamboo skewer or toothpick by running the skewer or toothpick through the wrapped shrimp.
• 4. When ready to cook, arrange the dim sum on the hot grate and grill until the shrimp are firm and pink and the bacon is crisp, 2 to 4 minutes per side, turning once with tongs. Serve immediately.

GRILLED SHRIMP DIM SUM

Steps:

• 1. Preheat the grill to medium-high.2. Peel and devein the shrimp. Trim off the greens from the scallions, reserving them for another dish, then trim off the roots you should be left with 2-inch sections of scallion white. Cut the bacon strips crosswise in half.3. Nestle each scallion white in the curved hollow of a shrimp, then wrap in a piece of bacon and secure with a bamboo skewer or toothpick by running the skewer or toothpick through the wrapped shrimp.4. When ready to cook, arrange the dim sum on the hot grate and grill until the shrimp are firm and pink and the bacon is crisp, 2 to 4 minutes per side, turning once with tongs. Serve immediately.Serves 4