Shrimp Crescent Dumplings Recipe
Shrimp Crescent Dumplings is a mouth watering delicious side dish recipe. Try this Shrimp Crescent Dumplings; I bet you will surely get a huge fan following for this one!
Ingredients
NOODLE DOUGH
3 oz. self-raising flour
1 teaspoon sugar
1 teaspoon melted lard, cooled
1 very small egg
FILLING
2 oz. peeled cooked shrimps
2 oz. raw pork, finely chopped
1 tablespoon chopped Chinese mushrooms
1 tablespoon canned bamboo shoots
Pinch each salt, sugar and Ve-Tsin
1/2 teaspoon ginger sherry
Few drops sesame oil
1/2 teaspoon cornflour
Peanut oil for frying
Directions
TO MAKE THE NOODLE DOUGH Sift flour and sugar on to enamelled tray.
Make a well in centre; drop lard and egg into it.
Gradually mix in flour.
Knead well until dough is firm and evenly blended.
TO MAKE THE FILLING Turn the shrimps into a basin.
Add the finely chopped pork, chopped mushrooms and bamboo shoots, seasonings, sherry, sesame oil and cornflour.
Mix all well together.
Divide the noodle dough into 4 equal portions.
Gradually flatten them with the heel of the hand into 3 1/2- to 4-inch rounds.
Divide the filling between them, placing a portion on one half of each round.
Fold over, turn in the ends and gather and pinch the joins together.
Place each on a piece of greaseproof paper on a plate.
Place it in the steamer and steam for 20 minutes.
Remove, lower them into shallow hot oil and fry on both sides to colour a littie.
Make a well in centre; drop lard and egg into it.
Gradually mix in flour.
Knead well until dough is firm and evenly blended.
TO MAKE THE FILLING Turn the shrimps into a basin.
Add the finely chopped pork, chopped mushrooms and bamboo shoots, seasonings, sherry, sesame oil and cornflour.
Mix all well together.
Divide the noodle dough into 4 equal portions.
Gradually flatten them with the heel of the hand into 3 1/2- to 4-inch rounds.
Divide the filling between them, placing a portion on one half of each round.
Fold over, turn in the ends and gather and pinch the joins together.
Place each on a piece of greaseproof paper on a plate.
Place it in the steamer and steam for 20 minutes.
Remove, lower them into shallow hot oil and fry on both sides to colour a littie.
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