Steamed Shrimp And Spinach Dumplings - cooking recipe

Ingredients

2 tsp brown sugar
2 tbsp rice vinegar
1 tbsp fish sauce
1 None long red chili, thinly sliced
2 tsp finely chopped cilantro root
1 None lime, zested
-1 None Steamed Shrimp and Spinach Dumplings
1 cup all-purpose flour, plus 2 tbsp
1 lb raw shrimp, peeled, deveined, chopped
3 cloves garlic, minced
1 bunch English spinach, blanched, strained, finely chopped
2 tbsp oyster sauce
1 tsp sesame oil

Preparation

To make the dipping sauce, combine brown sugar, rice vinegar, fish sauce, chili, cilantro and lime zest in a small bowl. Set aside.
Sift flour into a large bowl. Make a well in the center and add 1/3 cup hot water. Mix until combined. Turn out onto a lightly floured work surface and knead for 2-3 mins, until smooth and elastic. Cover in plastic wrap and let rest for 15 mins.
Roll dough into a 1 inch-thick log. Cut into 1/3 inch-thick slices. Using a rolling pin, roll each slice into a 1/8 inch-thick wrapper.
In a small bowl, combine remaining ingredients. Place heaped teaspoons of mixture in the center of each wrapper. Fold sides around mixture, pleating to form a pouch, open at the top.
Line a large steamer basket with parchment paper. Make a few holes in baking paper to allow steam to enter. Arrange dumplings in a single layer, 1/3 inch apart. Place basket over a large wok or saucepan of simmering water. Steam for 12-15 mins, until dough is tender and filling is cooked through.
Serve dumplings with dipping sauce.