Bergy Dim Sum #5, Steamed Shrimp Dumplings


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16 Dumplings

Ingredients Nutrition


  1. Sift flour and salt into a bowl of mixer fitted with the dough paddle and quickly add the boiling water.
  2. Mix until springy.
  3. When cool enough to touch, knead a few times on an oiled surface.
  4. If you do not have a mixer, after you have added the water to the flour/salt work the dough with the handle of a wooden spoon until it is cool enough to knead by hand.
  5. Then knead on an oiled surface until springy.
  6. Cover with a damp cloth and set aside.
  7. Mix shrimp, water chestnuts, soy sauce,sugar and cornstarch with your fingers until sticky.
  8. Refrigerate for 30 minutes.
  9. Roll the dough out into a long sausage and cut off pieces (approx 14" long and into 16 pieces).
  10. Roll out each piece into a thin round.
  11. Place a teaspoon of the filling on each round and pinch the edges together (press with a fork to decorate the edges).
  12. Oil your steamer and place the dumplings in it and steam over high heat for 8-9 minutes.
  13. Serve with a spicy chili sauce or soy mixed with hot mustard.

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