Shrimp & Chicken Dumplings

Our craving for dim sum has gone unchecked for too long! With all of our usual spots in Sunset Park closed during this quarantine period, we took it upon ourselves to recreate our favorite Shrimp & Chicken Dumplings complete with a home made wrapper. This is a fairly simple recipe that is a perfect afternoon project. Best part is you’ll have a freezer stocked with reserves - ready to go anytime the craving hits. Enjoy!

INGREDIENTS:
FOR THE DOUGH
430g all purpose flour
70g corn starch
2g Kosher Salt
130ml boiling water
130ml room temperature water

FOR THE FILLING
2lbs large shrimp, cut into small bite sized pieces
½ tsp white pepper
2 TBSP soy sauce
2 large chicken thigh, deboned with skin on
1 tsp Kosher salt
¼ tsp Chinese five spice powder
2 eggs
2 TBSP sesame oil
½ cup white section of green onion, minced
1 TBSP ginger paste
5 cloves minced garlic

Sift the all purpose flour and corn starch into a large mixing bowl. Mix in the salt and add in the boiling water. Mix to thoroughly combine to a crumbly consistency, and then add in the room temperature water. Continue to mix until almost incorporated. Using your hand, knead the dough until fully incorporated. Shape into an oval, cover, and let rest for 20 minutes. Once rested, continue to knead the dough for 3 minutes or until smooth. Shape into an oval and let rest for 1 hour.

Add the shrimp to a large bowl. Mix in the white pepper and 1 TBSP of soy sauce and set aside to marinate.

Cut the chicken thigh into chunks and continue to chop with a cleaver into a fine paste. Add the chicken to a large mixing bowl along with the Kosher salt, Chinese five spice powder, eggs, sesame oil, green onions, ginger paste, garlic, and remaining 1 TBSP of soy sauce. Mix until you have reached a sticky consistency. Finally, add in the shrimp mixing to fully incorporate.

Form the dough into a ball and make a hole in the center using your hands. Squeeze and turn the dough into a loop with even thickness throughout. Cut the loop and then cut the rope into 4 equal parts. Lightly flour the work surface and roll out each rope to 1 ¼ in thickness. Cut each rope into 16 equal pieces. Lightly dust the dough balls and press down on each one using the palm of your hand. Using a roller, roll out each piece into a circle by rolling and turning until you have a wrapper that is about 3 ½ - 4 inches in diameter.

Place about a 1 ½ TBSP worth of filling into the center of the wrapper. Lightly wet the edges with water using your finger. Starting at one end, fold the dumpling into a crescent. Firmly press together the edges while adding in pleats, on one side, every cm or so. Aim for 6-7 pleats per dumpling. Be sure to remove excess air from the dumpling before completely sealing. Lightly press the dumpling’s flat side and continue to shape the it into a crescent. Continue this process laying out the dumplings on a parchment lined baking sheet.

You can freeze the dumplings for up to 2 - 3 months in a heavy duty freezer bag.

To cook, steam the dumplings for 6 - 8 minutes until the shrimp is just cooked through.