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Shrimp Dumplings
Serves dozens of people, plan accordingly.
5
from 1 vote
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Course:
Appetizer, Dim Sum, Dumpling
Cuisine:
Chinese, Five Spice
Servings:
150
dumplings
Ingredients
5
pounds
shrimp
(reserve 1/3)
1
can
water chestnut
(20oz can - reserve 1/2)
1
cup
bamboo shoot
1
cup
scallion
(diced)
2½
Tablespoons
oyster sauce
3½
teaspoons
salt
4
teaspoons
sesame oil
4
teaspoons
sherry
½
teaspoons
white pepper
1
Tablespoons
ginger
4
Tablespoons
cornstarch
5
teaspoons
sugar
Instructions
Add 1/4 of shrimp and process medium fine.
Add rest of ingredients
except
scallions, process to mix. Remove to bowl.
By hand (or pulsing processor deftly) chop remaining waterchestnuts, and shrimp to coarse.
Combine all ingredients. Mix well.
Notes
There are some instructions whited/crossed out relating to the order and volume of processed ingredients.
The instructions are inconsistent about how many shrimp and waterchestnuts to add at different times as well.
Chop all veggies by hand.
A picture of the proper dumpling shape is on the recipe card.
Bonus points if you ever dipped these in the peanut sauce just because you could, not because you should.