DIM SUM SHRIMP RECIPE
Steps:
- Peel and devein the shrimp leaving the tails intact on about 20 of them. Dry them thoroughly with paper towels and cut the shrimp without the tails into small pieces. Place these pieces in a bowl and add all of the ingredients for the marinade. Use your hand to mix everything together thoroughly. Next, grease the inside of an aluminum steamer tray with a little peanut oil on a paper towel. If you are using a bamboo steamer, line the tray with wax paper so that the dumplings won't stick to the bottom. Next in a small bowl, mix the cornstarch with just a little water so that it dissolves. This will be the sealer for the shrimp dumplings. Set up a work station. Have the wonton wrappers, shrimp mixture, cornstarch mixture, a clean plate to wrap on, and the steamer tray nearby. Start wrapping the dumplings. First take two wonton wrappers and using your finger wet the sides of both of them with the cornstarch mixture. Next, place a little bit of the shrimp mixture in the center of one of the wrappers. Then place a whole shrimp on top of the mixture with the tail pointing upwards. Pull up all of the corners of the wonton wrapper around the shrimp, leaving the tail exposed. Then take the second wrapper and place it on top of the wrapped shrimp still leaving the tail exposed, and wrap the corners around to the bottom of the shrimp. Press the shrimp down on the plate to form a base so that the tail stands up on its own. Then place it in the steamer tray and continue wrapping the remaining shrimp. Once they are all wrapped steam them for 8 minutes and then they can be served. Makes 20 dumplings.
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