Crystal skin Shrimp Dumpling in Clear Soup is a twist on the traditional har gow, a dim sum favorite. They make a delicious appetizer.
Every once in a while, it is fun to make something delicate like these crystal skin Shrimp Dumplings. They are not the easiest to make but the challenge can be very rewarding. They taste absolutely wonderful and are very pleasing to the eye. These dainty morsels can be served as an appetizer or a side dish.
Crystal Skin Shrimp Dumplings
Shrimp Dumplings, are also known as har gow in a dim sum spread are normally served dry in little bamboo steam baskets. For this presentation, I combined them with suimono, an easy Japanese clear soup. I used instant dashi for convenience but you can easily make your own using my dashi stock recipe. You can also use chicken broth if preferred.
I adapted this crystal skin dough was from my mom-in-law’s recipe for another type of dumpling called chai koay. That will be a subject of a future post in Malaysian Chinese Kitchen. Unlike chai koay which is made in the shape of a money bag, I have decided to shape these like har gow.
They look really pretty and translucent after steaming. You can eat them as is straight out of the steamer with dumpling sauce or soy sauce. I make a simple clear soup to serve them in and use ponzu as the dipping sauce. Ponzu is a mix of soy sauce, citrus juice, dashi, and kelp.
Similar Products Used in Making This Shrimp Dumpling in Clear Soup
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Circulon Genesis Stainless Steel Nonstick 5-Quart Covered Dutch Oven
Stainless Steel Folding Hot Dish Plate Clip Retriever Tongs
Chef Craft Stainless Steel Ladle
Kikkoman Ponzu Sauce, Bottle, 10 oz, 2 pk
Shrimp Dumpling Suimono (clear soup)
- ¾ cup wheat starch (3.5 oz/ 100g)
- ¼ cup tapioca starch (1 oz/30g)
- ¾ cup water (180ml)
- 1 tsp vegetable oil
- Combine shrimp, mushrooms, soy sauce, Shao Hsing cooking wine, ground pepper, and sesame oil in a bowl. Mix well, cover, and allow it to marinade in the refrigerator for 30 minutes.
- Place wheat and tapioca starches in a large bowl.
- Bring ¾ cup (180ml) water to a boil. Immediately pour over wheat and tapioca starch. Stir with a spatula to form a sticky dough.
- Drizzle vegetable oil over dough and knead for 1 to 2 minutes until a smooth dough forms. Cover bowl with shrink wrap.
Wrapping and Cooking the Dumplings
- Remove filling from refrigerator. Mix in sliced green onion.
- Lightly flour work surface and rolling pin with some wheat starch. Break a small piece of dough from the bowl and roll it out to about 2mm thick. The thinner the dough, the more translucent the dumpling will appear. Cut out as many circles as possible using a 3-inch cookie cutter. Remove the edges and reuse in the next batch.
- Place a wrapper in the palm of your hand and a rounded teaspoon of filling in the center of the wrapper. Fold wrapper into a half circle. Pleat around the edge of the wrapper from the center towards the side. Do the same for the other side. Press to seal and shape into a crescent. Place on a plastic lined plate. Repeat until all dough is used up.
- Transfer dumplings onto a parchment lined plate. Fill a deep pot with an inch of water. Place a rack in the center. Bring water to a boil. Place plate with dumplings onto the rack. Cover and steam on medium for 10 minutes.
Cooking the Soup and Putting the Dish Together
- While dumplings are being steamed, bring 3 cups (720ml) water in a medium saucepan to boil. Add dashi, soy sauce, mirin, and carrots. Allow it to boil for 2 minutes, then turn off stove.
- When dumplings are cooked, remove and place 2 to 3 dumplings in a shallow bowl. Pour some soup over the dumplings. Place a few of the carrots from the soup in the bowl.
- Garnish with 2 sprigs of cilantro and serve immediately with ponzu sauce.
I served these Shrimp Dumplings with ponzu sauce. The slight acidity in the sauce went really well with the dumplings. Do give it a try.
NOTE: This post was originally published on February 10th, 2015.