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Shrimp Dumplings

5 from 1 vote
Serves dozens of people, plan accordingly.
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Servings: 150 dumplings
Course: Appetizer, Dim Sum, Dumpling
Cuisine: Chinese, Five Spice
Ingredients Method Notes

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

Method
 

  1. Add 1/4 of shrimp and process medium fine.
  2. Add rest of ingredients except scallions, process to mix. Remove to bowl.
  3. By hand (or pulsing processor deftly) chop remaining waterchestnuts, and shrimp to coarse.
  4. 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.