Imported from Instagram

Steamed Chinese Shrimp Dumplings

Name: Steamed Chinese Shrimp Dumplings
Prep time: 25 min
Cook time: 22 min
Total time: 47 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: Zucchini (Grated; quantity not specified); Carrot (Grated; quantity not specified); Salt (A little, for salting and draining the vegetables); 4 Eggs (Beaten); Oil (For cooking the eggs and shrimp heads; quantity not specified); Shrimp heads (For extracting shrimp oil; quantity not specified); Shrimp (Quantity not specified); Chinese five-spice blend (十三香) (A little; composition not specified); 1 cucharada Soy sauce (For the filling); 1 cucharada Oyster sauce (For the filling); Shrimp oil (Made by sautéing the shrimp heads; quantity not specified); Chinese dumpling wrappers (Quantity not specified; roll each wrapper out to make it slightly larger); 1 cucharada Chili oil (For the dipping sauce); 1 cucharada Soy sauce (For the dipping sauce); 1 cucharada Chinese black vinegar (For the dipping sauce); 1 cucharada Oyster sauce (For the dipping sauce); Garlic (Minced; a little for the sauce)

Recipe by 日常做料理 @daydayfood666 · Instagram

Imported by Ciro Peraloca on SeeMeCook

Thin-skinned dumplings filled with shrimp, zucchini, carrot, and egg, steamed until juicy. Served with a dipping sauce made with chili oil, soy sauce, black vinegar, oyster sauce, and garlic.

4 servings47 minEast Asian

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Ingredients

Zucchini (Grated; quantity not specified)
Carrot (Grated; quantity not specified)
Salt (A little, for salting and draining the vegetables)
4 Eggs (Beaten)
Oil (For cooking the eggs and shrimp heads; quantity not specified)
Shrimp heads (For extracting shrimp oil; quantity not specified)
Shrimp (Quantity not specified)
Chinese five-spice blend (十三香) (A little; composition not specified)
1 cucharada Soy sauce (For the filling)
1 cucharada Oyster sauce (For the filling)
Shrimp oil (Made by sautéing the shrimp heads; quantity not specified)
Chinese dumpling wrappers (Quantity not specified; roll each wrapper out to make it slightly larger)
1 cucharada Chili oil (For the dipping sauce)
1 cucharada Soy sauce (For the dipping sauce)
1 cucharada Chinese black vinegar (For the dipping sauce)
1 cucharada Oyster sauce (For the dipping sauce)
Garlic (Minced; a little for the sauce)

Steps

1
Grate the zucchini and carrot. Add a little salt, mix, and let stand for 10 minutes so they release their water.
2
Beat the four eggs until smooth.
3
Heat oil in a skillet. Pour in the beaten eggs and stir to scramble them into small pieces. Remove and set aside.
4
In the same skillet, sauté the shrimp heads until they release their oil. Reserve the shrimp oil.
5
Squeeze the zucchini and carrot thoroughly to remove the liquid they released.
6
Mix the drained vegetables with the chopped egg and shrimp.
7
Add a little five-spice blend, 1 tbsp soy sauce, 1 tbsp oyster sauce, and the reserved shrimp oil. Mix the filling.
8
Roll out each wrapper to make it slightly larger.
9
Fill and fold the wrappers to form the dumplings.
10
Arrange the dumplings in a steamer. Once the water boils, steam them for 10 minutes, then turn off the heat and let them rest, covered, for 2 minutes.
11
Prepare the dipping sauce by mixing 1 tbsp chili oil, 1 tbsp soy sauce, 1 tbsp black vinegar, 1 tbsp oyster sauce, and a little minced garlic.
12
Serve the dumplings hot with the dipping sauce.

Notes

The video does not indicate the quantities of zucchini, carrot, shrimp, salt, oil, spice blend, or wrappers. It also does not specify the folding method. The audio transcription provides no useful instructions.