Tim Ho Wun Famous Dumplings

Ingredients

For Filling 

340g medium shrimp 

50g minced pork 

1 egg white 

½ tsp sugar 

1 tsp sesame oil 

½ tsp salt 

1 tsp finely grated ginger

3 tsp soy sauce

2tbsp shaoxing wine

4tsp tapioca starch

A dash of white pepper

 

For Crystal Skin

1 ½ cups of wheat starch

50g minced pork 2 tbsp tapioca starch

1 egg white 1 cup hot boiling water

½ tsp sugar 1 tbsp oil

1 tsp sesame oil ½ tsp salt

 

Method

For filling – finely mince the shrimp and add in all ingredients for the filling. Mix until all incorporated and mixture almost has an elastic feel to it.  Place in fridge for 2 hours

 

For crystal skin – Combine wheat starch and the tapioca starch together.  Make a hole in the centre of the bowl, pour in hot water. Add oil and combine until dough starts to form.  Transfer the dough into a lightly floured surface – knead until the dough is smooth

 

Divide the dough into 3pieces and form it into a cylinder shape. Cover it with a damp towel or wrap it with wrapping film. Let it rest for 15min

 

Cut cylinder in1 inch diameter and about a quarter inch thick pieces. Roll the dough out into round pieces. You may use a cookie cutter. Place an equal  amount of filling in each dumpling and evenly pleat the pleats.

 

Place dumplings on a lightly greased banana leaf.  Steam for10 minutes or until the dumpling skin has turned translucent.  Serve while the dumpling is hot.