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Shrimp Dumplings
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225g shelled shrimps
2 spring onions (scallions) finely chopped
2 tablespoons chopped bean sprouts
2 teaspoons soy sauce
1 teaspoon rice wine or dry sherry 1/2 sugar
225g dumplings flour
125 ml hot water
Method :
To make the dumplings, sift the flour into a large bowl. Make a well in the centre and pour in the water. Using your fingers r a spatula, draw the flour into the liquid until it has been incorporated and the dough comes away from the side of the bowl. Turn the dough out on to a lightly floured surface and knead for 5 minutes, or until it is smooth and elastic. Return to the bowl, cover and set aside for 30 minutes.
Chop the shrimps finely and transfer them to a bowl. Stir in the spring onions (scallions) bean sprouts, soy sauce, wine or dry sherry and sugar until the mixture is thoroughly blended.
Turn the dough out on to the floured surface and roll out into a sausage about 21/2 cm. Flatten the slices evenly with your fingers until they measure about 71/2 cm.
Place a teaspoon of filling in the centre of each dough circle. Gather up the dough around the filling and bring it up and cover, pleating it slightly as you bring it towards the centre. Turn the ends clockwise slightly to seal the filling in completely.
Half-fill a large saucepan or the bottom half of a steamer with water. Bring to the boil over high heat. Arrange the dumplings in a colander or the top half of the steamer, sealed side up, and place over the boiling water. Reduce the heat to moderate and steam the dumplings for about 10 minutes.
Transfer to a warmed serving dish and serve at once.
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