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Home / Courses / Appetizer & Snack / Shrimp Dumpling in Clear Soup

Shrimp Dumpling in Clear Soup

By: 👩‍🦳 Linda · Published: 🖨 November 3, 2020 · Updated: 💻May 8, 2021 · 🗨 10 Comments

Recipe ▼

Crystal skin Shrimp Dumpling in Clear Soup is a twist on the traditional har gow, a dim sum favorite. They make a delicious appetizer.

Crystal skin Shrimp Dumpling served in shallow bowl.

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.

Delicious crystal skin Shrimp Dumpling.

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.

Shaped and pleated Shrimp Dumplings.

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.

Freshly steamed Shrimp Dumplings


Similar Products Used in Making This Shrimp Dumpling in Clear Soup

This post contains affiliate links. Please read my disclosure policy here.

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

Crystal skin Shrimp Dumpling served in shallow bowl.
5 from 1 vote

Shrimp Dumpling Suimono (clear soup)

Crystalskin Shrimp Dumpling in Clear Soup is a twist on the traditional har gow, a dimsum favorite. They make a delicious appetizer.
(Makes 12 dumplings)
Author : Linda Ooi
Course : Appetizer
Cuisine : Chinese, Fusion
Keyword : crystal skin dumpling, dimsum dumpling, har gow, shrimp dumpling
Print Recipe Pin Recipe Rate this Recipe
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Servings : 6
Calories : 160kcal

Ingredients
  

  • 3 cups water (720ml)
  • 1 tsp dashi
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • ½ smal carrot (cut into thin slices cross-wise)
  • Cilantro for garnishing
  • Ponzu sauce to serve

Filling

  • 8 oz shrimp (roughly chopped) (225g)
  • 4 shitake mushrooms (diced)
  • 1 tbsp soy sauce
  • 1 tbsp Shao Hsing cooking wine
  • 1/8 tsp ground pepper
  • 1 tsp sesame oil
  • 1 green onion (finely sliced)

Dough

  • ¾ cup wheat starch (3.5 oz/ 100g)
  • ¼ cup tapioca starch (1 oz/30g)
  • ¾ cup water (180ml)
  • 1 tsp vegetable oil

Instructions
 

Filling

  • 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.

Dough

  • 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.

Nutrition

Calories: 160kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice

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.

Translucent, crystal skin Shrimp Dumplings in Clear Soup.

NOTE: This post was originally published on February 10th, 2015.

1.0K shares

Categories: 🗂 Appetizer & Snack, Asian, Chinese New Year, Fusion, Seafood, Video Recipes Tags: 📋 dumpling

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Comments

  1. Veronica Ng says

    February 10, 2015 at 11:09 pm

    I love this crystal skin dumplings in soup, what a change from the normal har gaw and chai kuih. Thanks for sharing.

    Reply
    • Linda says

      February 12, 2015 at 8:01 am

      You are welcome, Veronica! We enjoyed this appetizer very much. Will be making it again soon. 🙂

      Reply
  2. Thalia @ butter and brioche says

    February 11, 2015 at 2:05 am

    I love a classic Asian dumpling soup and this post has definitely made me crave one now!

    Reply
    • Linda says

      February 12, 2015 at 8:02 am

      Dumpling are such tasty and lovely morsels. Very rewarding to make your own.

      Reply
  3. Haruna says

    February 11, 2015 at 2:58 pm

    This soup and dumpling combination is so dainty and they must taste really good too!

    Reply
    • Linda says

      February 12, 2015 at 8:03 am

      Thanks Haruna! They tasted wonderful. Will make them again soon. 🙂

      Reply
  4. Maggie says

    March 16, 2015 at 12:07 am

    These dumplings are so beautiful and I love your video! I’m always feeling intimidated to cook shrimp dumplings , because we’re living in northern part of China and only cooking dumplings with wheat flour. But after watching your video, I found it’s actually easier than I thought, and I can’t wait to try to make them soon! 🙂

    Reply
    • Linda says

      March 16, 2015 at 7:04 pm

      Thank you, Maggie! Shrimp dumplings can be a challenge but with a little practice, you will do just fine. 🙂

      Reply
  5. Preetha says

    February 1, 2018 at 3:41 am

    5 stars
    Hi Linda, I’ve enjoyed your recipes and videos very much. I live in New Zealand and your website is the answer to my cravings for goodies like kuih koci, school canteen karipap! I was wondering if these wheat stsrch dumplings can be frozen uncooked?

    Reply
    • Linda says

      February 6, 2018 at 8:00 am

      I am very happy to hear that you enjoy my recipes and video. 🙂 One day I will make kuih koci, something that I enjoy very much.

      I have never tried freezing these dumplings uncooked but I think it can be done because store bought ones at the Asian markets are all come frozen. The texture may not be as soft and delicious as when they are steamed as soon as they are made.

      Reply

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My grace is sufficient for thee…
2 Corinthians 12:9

Hi, I’m Linda! I make quick, easy meals, and spin on classics and old favorites with focus on Malaysian, Chinese, and American cuisines. Read more →

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