Course 8: Steamed Dumpling with Shrimp
500 grams (1.1 lb)cornstarch
100 grams (0.22 lb) glutinous rice flour
250 grams (0.55 lb) shelled shrimps
50 grams (0.11 lb) shredded bamboo shoots
50 grams (0.11 lb) shredded corrots
100 grams (0.22 lb) pork fat
3 grams (1/2 tsp) salt
1 gram (1/4 tsp)sugar
1 gram (1/4 tsp) MSG
10 grams (2 tsp) cooking wine
5 grams (1/6 oz) finely scallions
50 grams(0.11 lb) lard

1. Wash clean and finely chopped the shelled shrimps, bamboo shoots, shredded carrots and pork fat. Add the salt, MSG, cooking wine and scallions to make the filling.

2. Mix the cornstarch, rice flour with the lard. Add 150 g (10 tbsp) of boiling water and mix well. Divide into small pieces each 20 g (2/3 oz) in weight. Press them into flat wrappings by hand, put in the filling and seal well. Put them in steamer and when the water starts to boil, steam them for 10 minutes. Now serve.

Features: Pure white in color and beautiful in shape.
Taste: Salty and taste.

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