These Steamed Shrimp Dumplings makes a wonderful light meal. You can find the dumpling wrappers at the chiller aisle of any Asian supermarket in your neighborhood. The dumplings are steamed on a bed of cabbage and served with a light soy and vinegar sauce.
Steamed Shrimp Dumplings
454g/1 lb Peeled White Shrimps/Prawns, chopped
100g(about 4 leaves) Chinese Cabbage, finely sliced
50g Chinese Chives, finely chopped
½ tsp Minced Ginger
1 Red Chili, seeded and finely chopped
2 tsp Soy Sauce
1 tsp Sesame Oil
1 tsp Sugar
¼ Sea Salt
A few dashes of White Pepper
1 Tbsp Corn flour
1 Packet (50 pieces) Dumpling Wrappers
Chinese Cabbage Leaves, for steaming
Light Soy and Vinegar Sauce
4 Tbsp Soy Sauce
2 Tbsp Vinegar
1 Tbsp Sesame Oil
1 ½ tsp Chili Flakes
Mix the cabbage with 1 tsp of sea salt and let it rest for 10 minutes. Then, drain and squeeze out all the excess water.
Make the stuffing: Place the chopped shrimp, Chinese cabbage, chive, ginger, chili, soy sauce, sesame oil, sugar, sea salt, white pepper, corn flour in a bowl, mix well and marinate for about 30 minutes.
Make the dumplings: Place about 1½ teaspoons of stuffing into the center of each dumpling skin. Fold the skin gently in half and, starting at one end, join the two sides together with a series of pinches/pleats. Place the finished dumpling on your work surface, pushing it slightly to give it a flat base.
Set the steamer over high heat. Place a few cabbage leaves in the steamer and top with a layer of dumplings. Steam the dumplings for about 8 to 9 minutes. Remove and serve immediately with light soy and vinegar sauce.