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1
For the filling: Mix the chopped green onions and minced ginger with the water for 20 minutes.
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2
Press on the solids to extract as much liquid as possible.
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3
Discard the green onion and ginger, reserving the liquid.
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4
Thaw the frozen shrimp then peel and devein the shrimp.
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5
Rinse under cold running water.
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6
Press down to crush shrimp with a cleaver and cut into 3 small pieces).
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7
Combine the chopped shrimp, minced pork fat, reserved liquid extracted from green onion and ginger, and remaining filling ingredients).
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8
Stir with a pair of chopsticks in one direction for 2 minutes until the mixture becomes sticky.
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9
Set aside.
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10
For the wrapper dough: Measure out wheat starch and 1 1/2 tablespoons tapioca starch in a medium bowl.
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11
Stir in boiling hot water until it is well combined.
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Cover the bowl with plastic wrap and let it stand for 5 minutes.
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13
Add the remaining tapioca starch and knead to combine.
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14
Finally, add lard and knead until the dough is smooth.
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15
To prepare the dumplings: Rub a small amount of oil on the dough and divide into 3 equal portions.Cover the rest with a damp cloth while working on one portion.
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16
On an oiled working surface, shape the dough into a log about 1 inch in diameter.
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17
Cut into 5 equal portions.
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18
Roll each one into a ball in your palms.
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Press down with a cleaver or pastry scraper into an 11-cm disc.
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20
If it is too hard to flatten, roll it out with a rolling pin.
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21
Place 2 teaspoons filling in the center of the wrapper.
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22
Starting from the right side, fold slightly the back to form 11-12 pleats.
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23
Press the front against the back to seal.
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24
Repeat with the remaining dough and filling.
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25
(See the related blog post for a link to video instructions on folding the dough.)
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26
Place dumplings on parchment paper squares on a steamer rack and brush the dumplings with garlic oil.
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27
Fill the steamer with 3 cups of cold water.
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28
Bring water to a boil over high heat.
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29
Place the steamer rack in the steamer and steam for 5 minutes.
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30
Remove from heat and place steamed shrimp dumplings on a serving plate.
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31
Yummy!
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Notes: 1.
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33
Make sure to use the boiling hot water to make the dough.
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34
If in doubt, heat the warm water in the microwave oven to make sure the temperature of the water reaches the boiling point.
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35
2.
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36
Cover the unused dough with a damp cloth to avoid cracking.
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37
3.
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38
To make the garlic oil, mix 1 tablespoon freshly minced garlic with 1 1/2 tablespoons corn oil.
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39
Microwave for 30 seconds.
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40
Stir and microwave for another 30 seconds.
