Рецепт Shrimp Dumpling Suimono (clear soup)
Every once in a while, it is fun to make something delicate like these crystal skin Shrimp Dumplings. They are not the easiest to make but the challenge can be very rewarding. They taste absolutely wonderful and are very pleasing to the eye. These dainty morsels can be served as an appetizer or a side dish.
Shrimp Dumplings, are also known as har gow in a dim sum spread are normally served dry in little bamboo steam baskets. For this presentation, I combined them with suimono, an easy Japanese clear soup. I used instant dashi for convenience but you can easily make your own using my dashi stock recipe. You can also use chicken broth if preferred.
This crystal skin dough was adapted from my mom-in-law’s recipe for another type of dumpling called chai koay. That will be a subject of a future post in Malaysian Chinese Kitchen. Unlike chai koay which is made in the shape of a money bag, I have decided to shape these like har gow. They look really pretty and translucent in the clear soup.
Shrimp Dumpling Suimono (clear soup)
Ingredients
- 1 tsp hondashi
- 1 tbsp soy sauce
- 1 tbsp mirin
- ½ carrot, cut into thin slices cross-wise
- Cilantro for garnishing
- Ponzu sauce to serve
- Filling
- 8 oz (225g) shrimps, roughly chopped
- 4 shitake mushrooms, diced
- 1 tbsp soy sauce
- 1 tbsp Shao Hsing rice wine
- 1/8 tsp ground pepper
- 1 tsp sesame oil
- 1 green onion, finely sliced
- Dough
- ¾ cup (3.5 oz/ 100g) wheat starch
- ¼ cup (1 oz/30g) tapioca starch
- 1 tsp vegetable oil
Instructions
Filling
Combine shrimps, mushrooms, soy sauce, Shao Hsing rice wine, ground pepper, and sesame oil in a bowl. Mix well, cover, and allow it to marinade in the refrigerator for 30 minutes.
Dough
Place wheat and tapioca starches in a large bowl.
Bring ¾ cup (180ml) water to a boil. Immediately pour over wheat and tapioca starch. Stir with a spatula to form a sticky dough.
Drizzle vegetable oil over dough and knead for 1 to 2 minutes until a smooth dough forms. Cover bowl with shrink wrap.
Remove filling from refrigerator. Mix in sliced green onion.
Lightly flour work surface and rolling pin with some wheat starch. Break a small piece of dough from the bowl and roll it out to about 2mm thick. The thinner the dough, the more translucent the dumpling will appear. Cut out as many circles as possible using a 3-inch cookie cutter. Remove the edges and reuse in the next batch.
Place a wrapper in the palm of your hand and a rounded teaspoon of filling in the center of the wrapper. Fold wrapper into a half circle. Pleat around the edge of the wrapper from the center towards the side. Do the same for the other side. Press to seal and shape into a crescent. Place on a plastic lined plate. Repeat until all dough is used up.
Transfer dumplings onto a parchment lined plate. Fill a deep pot with an inch of water. Place a rack in the center. Bring water to a boil. Place plate with dumplings onto the rack. Cover and steam on medium for 10 minutes.
While dumplings are being steamed, bring 3 cups (720ml) water in a medium saucepan to boil. Add hondashi, soy sauce, mirin, and carrots. Allow it to boil for 2 minutes, then turn off stove.
When dumplings are cooked, remove and place 2 to 3 dumplings in a shallow bowl. Pour some soup over the dumplings. Place a few of the carrots from the soup in the bowl.
Garnish with 2 sprigs of cilantro and serve immediately with ponzu sauce.
3.0
http://www.rotinrice.com/2015/02/shrimp-dumpling-suimono-clear-soup/
Copyright © 2010-2014 Roti n Rice. All rights reserved.
I served these Shrimp Dumpling Suimono with ponzu sauce. The slight acidity in the sauce went really well with the dumplings. Do give it a try.
Enjoy…..and have a wonderful day!