Steamed Shrimp Bonnets Recipe
Impress your friends with these adorable dumplings shaped like mini bonnets, filled with fresh quality, well-seasoned shrimp scallions, water chestnuts and wrapped in pot sticker wrappers.
Yield: 16 dumplings
Ingredients for making Steamed Shrimp Bonnets Recipe
- 2 ¼ teaspoons cornstarch
- ¾ teaspoon oyster sauce
- ½ teaspoon sugar
- ¼ teaspoon sesame oil
- ¼ teaspoon ground pepper
- ¼ teaspoon salt
- 2 tablespoons lightly beaten egg whites
- ½ cup cleaned and peeled shrimp, minced
- ¼ cup water chestnuts, minced
- 2 tablespoons scallions, thinly sliced
- 1 tablespoon canned bamboo shoots, minced
- ½ cup hoisin sauce
- 2 tablespoon chopped scallions 16 pcs, store bought, round gyoza wrappers
Method of Preparation:
- In a medium sized bowl, mix together all ingredients except the wrapper. Mix until fully incorporated. Let sit in the refrigerator for an hour.
- Assemble the dumplings by getting a wrapper and placing a heaping teaspoon of the filling into the center.
- Fold the wrapper in half. Grab one edge of the wrapper towards the center and pinch, to create pleats. Repeat until the dumpling is sealed. Do the same for the remaining wrappers and filling.
- Fill a 12 inch size skillet with one and a half cups of water. Place the dumplings in to bamboo steamers and put the steamers over the water, then stem for about 4 minutes.
- Mix the scallions and hoisin sauce and serve with the dumplings.
