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Hong Kong-style Traditional Shrimp Dumplings

Name: Hong Kong-style Traditional Shrimp Dumplings
Prep time: 30 min
Cook time: 6 min
Total time: 36 min
Yield: 3 servings
Cuisine: cantonese
Ingredients: tiger prawns; pork fat; Lard; Salt; MSG; sugar; wheat starch; tapioca starch; water; Cooking oil

groups3 servingsspeedHardcountertopsPrep: 30 minsskilletCook: 6 minsscheduleTotal: 36 minsoutdoor_grillSteamed

Allergens:warningShellfishwarningGluten

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

6 Steps Total

Preparation

00:01:48

warningStay safe

Wash hands thoroughly with soap after handling raw seafood and pork to prevent cross-contamination.

Wash 600g shrimp meat thoroughly and dry completely, then chop coarsely
Mix with 60g diced pork fat and 30g pork lard
Add 4g salt, 8g MSG, and 12g sugar (salt to MSG to sugar ratio 1:2:3)
Stir vigorously in one direction until a sticky paste forms, cover with plastic wrap and chill in fridge for 30 minutes

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Watch out

Shrimp must be dried completely, otherwise the paste will not become sticky and filling will become loose and watery when steamed.

Ingredients:tiger prawns (600 g)pork fat (60 g)Lard (30 g)Salt (4 g)MSG (8 g)sugar (12 g)

Tools:mixing bowl

Active Cooking

00:05:04

warningStay safe

Pouring boiling water generates hot steam, keep hands away from the rim to prevent burns.

Put 300g wheat starch into a large metal mixing bowl
Pour in 720g freshly boiled water
Stir rapidly with a wooden stick until the wheat starch is cooked into a translucent paste
Let it sit briefly until it cools down to a warm temperature manageable by hand

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Watch out

Water must be fully boiling, otherwise wheat starch will not cook properly and the dumpling skin will turn hard and opaque when steamed.

Ingredients:wheat starch (300 g)water (720 g)

Tools:wooden stickmixing bowl

Active Cooking

00:06:27

Spread 300g tapioca starch on the counter and pour the warm cooked wheat starch paste on top
Knead the tapioca starch into the warm dough using hands and a scraper
Continue kneading firmly until a smooth, pliable, elastic dough forms
Cover dough tightly with a plastic bag to keep it from drying out

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Watch out

The dough dries out extremely fast, keep it covered with plastic bag at all times or a hard skin will form.

Ingredients:tapioca starch (300 g)

Tools:dough scraper

Active Cooking

00:07:41

Cut a piece of dough, roll into a rope and divide into 15g portions
Lightly grease the chopping board and scraper with 15g cooking oil
Place dough ball on board, press down firmly with scraper and slide outward
Flatten into a round translucent wrapper that is thinner around edges and slightly thicker in the middle

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Watch out

Use very little oil on board. Too much oil makes wrapper too slippery to pleat shut

press evenly to avoid tearing the center

Ingredients:Cooking oil (15 g)

Tools:wooden chopping boarddough scraper

Active Cooking

00:08:34

warningStay safe

Be careful not to cut your fingers when trimming dough with scissors.

Hold wrapper in palm, spoon about 25g chilled shrimp filling into the center
Fold wrapper in half, pleat right-to-left forming 10 to 12 fine pleats, seal tightly into a bonnet crescent shape
Trim off excess thick dough at top seam using kitchen scissors if necessary
Arrange in a bamboo steamer lined with paper, leaving space between dumplings

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Watch out

Pinch pleats tightly to prevent opening during steaming

leave space between dumplings so they won't stick and tear

Ingredients:tiger prawns

Tools:bamboo steamerkitchen scissors

Active Cooking

00:11:10

warningStay safe

Stand back when removing pot lid to avoid hot steam scalding your face or arms.

Bring water in steamer pot to a rapid boil, place bamboo steamer on top
Cover lid tightly and steam on high heat continuously for 6 minutes
Turn off heat and open lid immediately when time is up; serve when skins become translucent and pink shrimp shows through

local_fire_departmentHigh heat, steam for 6 minutes

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Watch out

Strictly limit steaming to 6 minutes. Over-steaming will make the skins soggy and tear, and shrimp will become tough and rubbery.

Tools:steamer pot