Shrimp steamed dumplings – detailed recipe cooking. 
Photo of the dish: Канг КимTime: 1 hour. 40 min Difficulty: easy Quantity: 36 vareniki V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 330 gr king prawns peeled from shells and guts and finely chopped
- 1/3 Art. peeled and finely chopped hikama (root crop of a plant bean family) or water walnut
- 36 round blanks from unleavened dough for dumplings, pre-thawed
- 1 egg white
- 2 feathers finely chopped green onions
- 1.5 tbsp. l corn starch
- 1.5 tsp Chinese rice wine or dry sherry
- 3/4 tsp dark sesame oil
- Coarse salt
- 1/2 tsp Sahara
- A pinch of ground white pepper
Recipes with similar ingredients: shrimp, fresh dough, hikama, green onions, white peas, rice vinegar, sherry
Recipe preparation:
- In a large bowl, beat egg white lightly. Add the shrimp, hikamu, chives, corn starch, rice wine, sesame oil, 3/4 tsp salt, sugar and pepper. Mix thoroughly in for 1 minute, until the mixture thickens a little, cover and put in the refrigerator for 1 hour.
- On a clean surface lay one piece of dough (Cover the rest with a damp towel so that they do not dry out). Mix the shrimp mixture again, then to the center of the workpiece put 1 tsp. with a slide. Moisten your fingers with cold water and moisten the edges of the workpiece. Fold it in half and tightly hold it the edges. Put the prepared dumpling on a baking sheet. Cover with damp towel and blind the remaining dumplings.
- Pour 0.5 cm of water into a large pan and bring to a boil. Dumplings lay on the bottom in one layer and cook for 5 minutes until full readiness. (If the water has time to evaporate, add another 2 tbsp.) Gently transfer the dumplings to the dish.
- Ponzu dipping sauce: In a small bowl, mix 3 tbsp. l Ponzu lemon sauce, 1 tsp. soy sauce, 1/2 tsp. sesame oil and 1 feather chopped green onions.
