6wholedry mushrooms - , medium-size, soak until soft, minced
1largegreen onions (scallions or green shallots) - minced
¼cupwater chestnut - peeled, crush with the flat side of a cleaver
1tablespoonsoy sauce
1tablespoonsesame oil
½teaspoonsalt
2teaspoonscornstarch
1dashground black pepper
1poundshrimp (prawn) - medium size, about 40
40sheetsWonton Wraps
Instructions
Shell shrimp, but leave the tail and last section intact. Cut open shrimp from the back. Wash and devein, pat dry, and set aside for later use.
Mix minced pork, Chinese sausage, mushroom, and scallion. Add fresh water chestnut, and mix together; add soy sauce, sesame oil, salt, cornstarch, and pepper. Mix in the chopped meat. Mix well.
Line the steamer with wax paper and brush with oil.
Make the dim sum dumpling: Place a sheet of wonton skin on your palm; put about 1 teaspoon of meat mixture in the middle of the skin. Add 1 shrimp to the top of the meat with the tail up. Gather edges of the skin together around the tail of the shrimp. Place dim sum into the steamer and open the tail like a fan. Steam all for 20-25 minutes.
Serve with mixed soy sauce and sesame oil for dipping. Enjoy!
Notes
If you’re not familiar with Asian cooking, there’s a lot of chopping and prep that goes into a meal. So you’re forewarned! With that said, I hope you do venture and try this recipe and/or let me know your own version of dumplings. Do you have a favorite dipping sauce or way to prepare them? Please share!