Shrimp Dumplings - Har Gow

Steaming dumplings in a bamboo steamer is perhaps one of the most satisfying cooking experiences not to mention the healthiest. In the past 4 years I've gone through 2 bamboo steamers. This shrimp dumpling recipe is terrific, traditionally called Har Gow, if you are out for a Dim Sum brunch. The recipe I posted here calls for a 1/2 lb. of shrimp and makes about 36 dumplings. If you don't want to make that many, you can refrigerate the dumpling mix and use it the next day. A quick note - you can use a regular veggie/rice steamer however it doesn't cook as well and the dumplings tend to stick to the steamer. It is very important to line the bamboo steamer with cabbage or lettuce leaves so the do not stick to the steamer. The dipping sauce is delicious and tangy, recipe follows however any prepared sauce already in the refrigerator works well too.

Shrimp Dumplings - Har Gow

2 tablespoons canola oil
1 garlic clove, minced
1 tablespoon fresh chopped ginger
1/2 pound Raw shrimp, peeled and chopped
1/2 cup Chopped white onion
1 large Carrot, chopped fine
1 cup Chopped green cabbage
1/2 cup sliced mushroom caps,
1/2 teaspoon Dry chili pepper flakes
2 tablespoons Sesame oil
1/4 cup Low sodium soy sauce
3 tablespoons Rice wine vinegar
Salt and pepper to taste
1 pk Wonton wrappers
1 egg white (optional)

In large skillet or a wok heat the canola oil until hot. Add the garlic and ginger, saute 1 minute then add onion and carrot stir fry 1 minute until flavors release. Add the shrimp, cabbage and mushrooms and quickly stir fry while combining the ingredients stir fry until shrimp turns pink and cabbage is wilting about 5 minutes. Add the pepper flakes, sesame oil, soy sauce, and vinegar and, adjust the seasoning and remove from heat and set aside to cool. When the mixture is cool begin making the dumplings by laying out one wonton, brush the edge with water or egg white, put 1 teaspoon of the filling into the middle and fold the edges over on the diagonal to form a packet. Line the bamboo steamer with cabbage leaves. Set dumplings in steamer, do not allow the dumplings to touch or they will stick. To cook the finished dumplings, bring water to a boil in a large skillet in which the bamboo steamer basket may be nestled. When the water is boiling, insert the basket with the dumplings and steam for 8 minutes or until fully cooked. The dough will change color and texture when cooked. Serve with tangy mustard dip.

Tangy Mustard Dipping Sauce

1 tablespoon honey
1 tablespoon red chili paste, such as Thai Kitchen
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
3/4 cup Dijon mustard
1 teaspoon grated fresh ginger

Combine the first 3 ingredients until mixed. Then blend the remaining ingredients and combine both until smooth. Let sit for 30 - 45 minutes to allow flavors to meld. Leftover can be kept in the refrigerator for 2 - 3 weeks. Makes 1 cup.