Cantonese Dim Sum Recipe: Steamed Shrimp Dumplings with Clear Noodle Dough

Cheng Mian (Clear Noodle Flour): 200 grams
Corn Starch: 40 grams

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Cooked Large Shrimp: 100 grams

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Meat Filling: 50 grams

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Bamboo Shoots: 50 grams

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Carrot: 30 grams

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Boiling Water: 150 grams

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1. Prepare all ingredients.

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2. Peel the cooked shrimp, remove the intestinal tract, wash, and cut into large pieces. Finely chop the carrot and bamboo shoots and set aside.
3. Place all ingredients into a bowl.

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4. Add salt, sugar, cooking wine, ginger powder, white pepper, fish sauce, chicken bouillon, and sesame oil.

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5. Stir the filling evenly and set aside.

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6. Bring 150g of water to a boil in a pot.

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7. Pour the mixed wheat starch and cornstarch into the boiling water, stir quickly, then cover and let rest for 10 minutes.

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8. Remove the dough and add lard (or shortening), knead until smooth.

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9. Roll the dough into a long strip.

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10. Cut into equal portions. Take one portion and roll it into a round wrapper, then fill it with the shrimp filling.

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11. Place a slice of carrot on the steamer rack and arrange the shrimp dumplings on top.

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12. Steam over high heat for 7 minutes until done.

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