Steamed Dumpling with Pork and Shrimp
500 grams (1.1 lb) wheat flour
250 grams (0.55 lb) minced pork
100 grams (0.22 lb) shelled shrimp (either sea or freshwater)
20 grams (1 tbsp) soy sauce
5 grams (1 tsp) sugar
5 grams (5/6 tsp) salt
2 grams (1/2 tsp) MSG
5 grams (1 tsp) sesame oil
10 grams (1/3 oz) finely cut scallions
3 grams (1/10 oz) chopped ginger
10 grams (2 tsp) cooking wine


1. Mix the shelled shrimps well with 2 g (1/3 tsp) of salt, 1 g (1/4 tsp) of MSG, 5 g (1 tsp) of sesame oil and 5 g (1/6 oz) of finely cut scallion and put aside.

2. Mix the minced pork with remaining ingredients. Add 50 g (3 tbsp) of cold water and quicky stir in one direction till you feel the sense of elasticity.

3. Mix the flour with 150 g (10 tbsp) of boiling water. Wait until the dough cools down, roll it into a long strip, divided into small pieces each weighing 15 g (1/2 oz). Press the pieces into wrappings, put the filling in, fold and seal but leave two small openings, one at each end. Insert shrimp into the opening.

4. Put 2,500 g (5 cups) into a steamer and bring the water to boiling point. Put in the dumplings and steam for 15 minutes.

Features: Beautiful to look at and refreshingly delicious in the mouth.

Taste: Salty and tasty.

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