Bergy Dim Sum #5, Steamed Shrimp Dumplings - cooking recipe

Ingredients

Dumpling Dough
1 1/3 cups all-purpose flour
1/2 teaspoon salt
3/4 cup boiling water
Filling
6 ounces shrimp, finely chopped
1 1/2 ounces canned water chestnuts, finely chopped
2 teaspoons light soy sauce
1 teaspoon sugar
2 teaspoons cornstarch
1 pinch pepper

Preparation

Sift flour and salt into a bowl of mixer fitted with the dough paddle and quickly add the boiling water.
Mix until springy.
When cool enough to touch, knead a few times on an oiled surface.
If you do not have a mixer, after you have added the water to the flour/salt work the dough with the handle of a wooden spoon until it is cool enough to knead by hand.
Then knead on an oiled surface until springy.
Cover with a damp cloth and set aside.
Mix shrimp, water chestnuts, soy sauce,sugar and cornstarch with your fingers until sticky.
Refrigerate for 30 minutes.
Roll the dough out into a long sausage and cut off pieces (approx 14\" long and into 16 pieces).
Roll out each piece into a thin round.
Place a teaspoon of the filling on each round and pinch the edges together (press with a fork to decorate the edges).
Oil your steamer and place the dumplings in it and steam over high heat for 8-9 minutes.
Serve with a spicy chili sauce or soy mixed with hot mustard.