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      RECIPE TITLE " Steamed Shrimp Dumplings"
    recipe from Martin Yan's Chinatown Cooking: 200 Traditional Recipes from 11 Chinatowns Around the World Copyright © 2001 by Yan Can Cook.

    ... more great recipes by  Martin Yan on our GREAT CHEFS page!

    yieldsMAKES 14 DUMPLINGS, SERVES 6 time--- difficulty moderate

    The key to success for these tender little dumplings is the the wrappers! They are made of rice flour, which turns translucent when cooked, showing off the shrimp inside.

      RECIPE INGREDIENTS

    Wrappers

    1/2 cup wheat starch
    1/2 cup glutinous rice flour
    1/4 cup cornstarch
    1 1/2 teaspoons vegetable oil
    1/2 cup plus 2 tablespoons boiling water

    14 large raw shrimp (about 1/2 pound)
    1/4 teaspoon salt
    1/8 teaspoon white pepper

    Ginger Vinegar

    2 tablespoons rice vinegar
    2 tablespoons water
    2 tablespoons grated ginger
    3/4 teaspoon sugar
    1/4 teaspoon soy sauce
    1/4 teaspoon sesame oil

    About 1 tablespoon vegetable oil
    3 large lettuce leaves

      RECIPE METHOD

    1. To make wrappers, combine wheat starch, glutinous rice flour, and cornstarch in a bowl. Add oil and boiling water, stirring with chopsticks or a fork, until dough is evenly moistened. Knead dough into large ball. Cover and let rest for 20 minutes.

    2. Shell, devein, and butterfly shrimp, leaving tails intact. Place in a bowl with salt and white pepper; let stand for 10 minutes.

    3. To make ginger vinegar, combine rice vinegar, water, ginger, sugar, soy sauce, and sesame oil in a small bowl. Set aside.

    4. Shape each dumpling: On a lightly floured board, knead dough until smooth. Roll dough into a cylinder about 12 inches long; cut crosswise to make 14 pieces. Cover dough to prevent drying. Dip a paper towel in oil; wipe towel over work surface and blade of a cleaver to lightly oil. Place one portion of dough on work surface; with cleaver blade smear dough into a thin circle about 3 inches in diameter. Lift the thin circle of dough and drape over back of a shrimp, leaving tail exposed. Pinch edges together under shrimp to seal. Cover while shaping remaining dumplings. Re-oil work surface and cleaver blade as needed.

    5. Prepare a wok for steaming (see page 6). Line bottom of steamer with lettuce. Place dumplings on lettuce without crowding. Cover and steam until shrimp turn pink and wrappers are translucent, 3 to 4 minutes. Serve hot with ginger vinegar for dipping.


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