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Crystal Shrimp Dumplings

Name: Crystal Shrimp Dumplings
Prep time: 1 h 15 min
Cook time: 6 min
Total time: 1 h 21 min
Yield: 4 servings
Cuisine: chinese
Ingredients: All purpose flour; corn starch; Salt; boiling water; room temperature water; tiger prawns; regular soy sauce; white pepper powder; whole chicken leg; Five-spice powder; sesame oil; Ginger paste; Green onion white; Egg white

groups4 servingsspeedMediumcountertopsPrep: 75 minsskilletCook: 6 minsscheduleTotal: 81 minsoutdoor_grillSteamed

Allergens:warningGlutenwarningEggswarningShellfishwarningSoywarningSesame

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

9 Steps Total

schedulePrepare in advance

circleThe dough needs to be kneaded and rested for 1 hour in advance1h

Preparation

00:00:05

warningStay safe

Be careful not to get burned when handling boiling water.

In a glass bowl, combine 180 g all-purpose flour, 30 g corn starch, and 1 g salt. Pour in 60 g boiling water and mix, then add 60 g room temperature water, knead into a medium-hard dough, let it rest for 20 minutes before kneading until smooth, and cover to rest for 60 minutes.

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Watch out

Add water gradually and mix evenly, otherwise the dough will easily clump or become too wet.

Ingredients:All purpose flour (180 g)corn starch (30 g)Salt (1 g)boiling water (60 g)room temperature water (60 g)

Tools:spatulabowl

Preparation

00:00:52

Thaw 400 g shrimp with cold water, add 10 g regular soy sauce and 1 g white pepper powder, mix well and marinate for 15 minutes.

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Watch out

Shrimp must be thoroughly drained before marinating, otherwise the seasonings won't absorb and the meat will become watery.

Ingredients:tiger prawns (400 g)regular soy sauce (10 g)white pepper powder (1 g)

Tools:bowlchopsticks

Preparation

00:01:18

warningStay safe

Keep your fingers tucked in when mincing with a cleaver to avoid cuts.

Mince 170 g boneless chicken leg (with skin and fat) finely with a knife.

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Watch out

Chop evenly when mincing to ensure no large pieces of chicken skin or meat remain.

Ingredients:whole chicken leg (170 g)

Tools:cutting boardcleaver

Preparation

00:01:33

Put the minced chicken into a bowl, add 1 g five-spice powder, 5 g regular soy sauce, 2 g salt, 12 g sesame oil, 5 g ginger paste, 7 g green onion white, and 1 egg white. Stir vigorously in one direction until well combined and sticky.

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Watch out

Must stir vigorously in the same direction, otherwise the chicken paste won't develop stickiness to coat the shrimp.

Ingredients:Five-spice powder (1 g)regular soy sauce (5 g)Salt (2 g)sesame oil (12 g)Ginger paste (5 g)Green onion white (7 g)Egg white (1 piece)

Tools:spatulabowl

Preparation

00:02:18

Add the marinated small shrimp into the chicken paste, continue to stir vigorously until each small shrimp is coated with a thin layer of chicken paste and completely combined.

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Watch out

Stir with even strength to ensure every shrimp is evenly coated, otherwise they will fall apart after steaming.

Ingredients:tiger prawns

Tools:spatula

Preparation

00:02:40

Take out the rested dough, knead and shape it on a floured board into a long rope, then cut it with a knife into uniform small dough pieces.

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Watch out

Cut pieces to an equal size to ensure the rolled wrappers are uniform.

Tools:cutting boardcleaver

Preparation

00:03:21

Use a rolling pin to roll each small dough piece into a thin, round dumpling wrapper.

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Watch out

Roll to moderate thickness with thin edges and a slightly thicker center, otherwise it will easily break or remain uncooked when steamed.

Tools:rolling pincutting board

Active Cooking

00:03:44

Take a dumpling wrapper, place an appropriate amount of shrimp and chicken filling in the center, pinch it in the middle, pleat one side inward, repeat the same pinching method in the other direction to form an S-shaped dumpling, and place it into a steamer lined with parchment paper.

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Watch out

The edges must be pinched tightly and kept free of filling oil and water when wrapping, otherwise they will burst open during steaming.

Tools:bamboo steamer

Active Cooking

00:04:16

warningStay safe

Be careful of hot steam when opening the steamer lid to avoid scalding your hands and face.

After the water in the pot boils, place the steamer with dumplings on top, cover with the lid, and steam over medium-low heat for 6 minutes before removing.

local_fire_departmentMedium-low heat, steam for 6 minutes

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Watch out

Do not steam for too long, otherwise the shrimp will become tough and release water, ruining the texture.

Tools:bamboo steamerpot