The hardest part of these shrimp and bamboo shoot dumplings is the wrapper: rolled thin without tearing, pleated so it stays closed in the steamer. The shrimp filling should keep some bite rather than being pounded into a paste.
The 200ml of hot water goes into the flour slowly, and once the dough starts to come together the oil goes in and it is kneaded until smooth. The dough rests for 15 to 20 minutes under a cloth so it does not dry out.
This batch weighs about 65g, at roughly 236 calories per 100g.
Method
Rinse 300g shrimp, peel them and remove the heads, pull out the vein, then chop them to a medium texture rather than a paste so they keep some bite. Finely chop 30g fresh bamboo shoot.
Put the shrimp in a bowl with 1 teaspoon oyster sauce, 1/4 teaspoon salt, 1 teaspoon kOBE Monk Fruit Blend, 1/2 teaspoon seasoning powder, 1/4 teaspoon ground pepper, 1 tablespoon sesame oil and 1/2 teaspoon minced ginger, and work the mixture until it is smooth and sticky. Fold in the bamboo shoot and chill for 10 to 20 minutes.
Put 200g dumpling flour in a bowl with 1/2 teaspoon salt and mix. Pour in 200ml hot water slowly, stirring as you go. Once the dough starts to come together, add 1 tablespoon cooking oil and knead until smooth.
Rest the dough for 15 to 20 minutes under a cloth or plastic wrap so it does not dry out. Divide it into small balls and roll each one into a thin round.
Spoon the filling into the center of each wrapper, fold it in half, press the edges together and pleat them into a shell shape.
Brush the steamer tray with a thin film of oil, arrange the dumplings and steam them over boiling water for 10 to 15 minutes. They are done when the wrappers turn translucent.
Mix the dipping sauce by stirring 7 tablespoons soy sauce, 3 tablespoons giam tieu, 1 tablespoon chili sauce and 1 tablespoon kOBE Monk Fruit Blend until dissolved, and serve it alongside the hot dumplings.
Tips
Chop the shrimp to a medium texture, since a fine paste loses the bite in the filling.
Without ready made dumpling flour, replace the 200g with 120g all purpose flour and 65g tapioca starch.
A full 15 to 20 minute rest is what lets the dough roll thin without tearing.
Oiling the steamer tray before the dumplings go in keeps them from sticking to the base.
Boil the fresh bamboo shoot and squeeze it dry before mixing the filling, since wet bamboo leaves the base soggy and split.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.