A new experiment: XLBs
We have a bunch of frozen scrimps. I am sure that they use shrimp in dumplings somewhere, so let’s give it a shot. I know they make shrimp and pork dumlings, and shao mai have shrimps right? Good enough for me.
The plan of attack at the moment: I still have a few dumpling wrappers left over from yesterday (and of course I forgot to take pictures of the process, or the product.) I guess I will need to make some more wrappers anyway, because I have only a few, and it is so easy. The day old wrappers work just fine however. Just dust with flour and store in the fridge. Always let dough come to room temp before working with it again.
The filing: (Remember that this is not the XLB filing. That one will probably be worked on this weekend. Unless, of course we go to Vegas.)
Trying to keep it very simple, this one is just some raw shrimp, diced finely, green onions and ginger. Mixed with a bit of Soy sauce and sugar, that was it. Into the wrappers and over the steam. Nothing to it.
I have seen the dumplings being made at DTF and there is quite a bit of technical and even artistic skill that seems to go into it. (Of course at DTF it is more technical as that place is more like an assembly line) Anyway, I possess neither of these skills, so I had to cheat a bit. I just laid a wrapper over my hand. Touching pointer to thumb, lay the wrapper over the circle made and place filing into the indentation made. Once the filing is in the center, push it through and just twist the excess wrapper on top together. I tore off and discarded the extra wrapper. That was it. Steam and eat. Enjoy.