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Hong Kong-style Crystal Shrimp Dumplings

groups32 servingsspeedHardcountertopsPrep: 40 minsskilletCook: 5 minsscheduleTotal: 45 minsoutdoor_grillSteamed
Allergens:warningShellfishwarningGlutenwarningSulphites

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

5 Steps Total
01
Preparation
00:00:50
warningStay safe

Wash hands thoroughly after handling raw seafood to prevent cross-contamination; raw meat carries bacteria and touching other ingredients without washing hands will cause contamination.

  • Pull off the shrimp heads of 300g fresh shrimp, pinch the vein and pull it out slowly, remove shells, legs, and tails to get 300g clean shrimp meat
  • Gently flatten the shrimp meat with a knife, then cut into three sections
  • Cut 60g bamboo shoots into fine shreds first, then small cubes
  • Cut 35g pork fat into fine shreds first, then small cubes
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Watch out

When pressing the shrimp meat, the back of the knife must face the palm of the hand, otherwise the knife surface will slip and easily cut the fingers.

Ingredients:tiger prawns (300 g)winter bamboo shoot (60 g)pork fat (35 g)
Tools:chef knifecutting board
02
Active Cooking
00:01:47
  • Put 300g cut shrimp meat into a large bowl, add 4g salt and 0.25 tsp white pepper
  • Mix and knead by hand for 5 minutes until the shrimp releases gelatin and becomes sticky on the surface
  • Add 60g bamboo shoot cubes, 35g fat pork cubes, 10g lard, 10g sesame oil, 5g sugar, and 6g cornstarch
  • Mix all components evenly by hand, and store in the refrigerator for later use
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Watch out

The shrimp must be kneaded until it fully releases gelatin and becomes sticky, otherwise the filling will be loose and lack elasticity after steaming.

Ingredients:tiger prawns (300 g)Salt (4 g)white pepper powder (0.25 tsp)winter bamboo shoot (60 g)pork fat (35 g)Lard (10 g)sesame oil (10 g)sugar (5 g)cornstarch (6 g)
Tools:large bowl
03
Active Cooking
00:02:24
  • Sift 200g wheat starch, 60g tapioca starch, and 0.25 tsp salt through a sieve into a large bowl
  • Add 280g boiling water in several batches, stirring quickly with a spoon each time until all starch becomes a semi-transparent dough, ensuring no large dry starch pieces remain
  • Cover with a pot lid or plastic wrap and let rest for 5 minutes
  • Transfer the scalded dough to a cutting board, knead a few times, and add 10g lard
  • Knead gently for 3 to 5 minutes until the dough surface is smooth, uniform, and elastic
  • Roll the dough into a long cylindrical shape, divide into 4 equal portions, and wrap each with plastic wrap for later use
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Watch out

When adding boiling water, it must be done in batches with quick stirring, otherwise parts of the dough will not be scalded properly, causing the wrappers to crack.

Ingredients:wheat starch (200 g)tapioca starch (60 g)Salt (0.25 tsp)boiling water (280 g)Lard (10 g)
Tools:sievelarge bowl
04
Active Cooking
00:04:06
  • Cut 1 carrot into 2 to 3 mm thick slices and place them in the steamer basket for heat insulation and anti-sticking
  • Take 3 sheets of kitchen paper, fold them over and over again, and pour 20 grams of vegetable oil on them to wipe the knife and prevent sticking
  • Take a small piece of dough and roll it into a log, divide it into 8 equal-sized dough pieces, and wrap them with plastic wrap
  • Take a piece of dough and place it on the cutting board, grease the surface of the kitchen knife, and press the dough flat with the palm of the hand
  • Use the knife surface to press the dough into a shrimp dumpling wrapper with a diameter of 9 to 10 cm, thick in the middle and thin at the edges
  • Turn the shrimp dumpling wrapper over, with the oiled side facing down, and put a appropriate amount of filling in the center
  • Pinch pleats on 3/4 of the circumference of the shrimp dumpling wrapper, then pinch it together with the remaining part, shape it and put it into the steamer basket
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Watch out

The wrapper has poor elasticity and cannot be stretched

do not put too much filling or it will easily crack when pleating

Ingredients:Carrot (1 piece)vegetable oil (20 g)
Tools:steamer basketchef knife
05
Active Cooking
00:06:27
warningStay safe

Steam is extremely hot when opening the lid; tilt the lid outward to prevent boiling steam from hitting your face and causing severe burns.

  • Add cold water to the pot under the steamer basket
  • Cover with the lid, heat on high heat, and start timing when the water boils
  • Steam on high heat for 5 minutes until the dumplings are cooked through
  • Turn off the heat, open the lid, and serve hot
local_fire_departmenthigh heat steam for 5 minutes
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Watch out

Once the water boils, maintain high heat with steady steam for exactly 5 minutes

steaming too long will cause the wrappers to burst

Tools:steamer basketpot

groceryAll Ingredients

tiger prawns300 g
winter bamboo shoot60 g
pork fat35 g
Salt5 g
white pepper powder0.25 tsp
Lard30 g
sesame oil10 g
sugar5 g
cornstarch6 g
wheat starch200 g
tapioca starch60 g
boiling water280 g
Carrot1 piece
vegetable oil20 g

blenderAll Tools Needed

chef knifecutting boardlarge bowlsievesteamer basketpot