To watch a video for these instructions click here
1 lb fresh medium shrimp
˝ tbsp cornstarch
20 wonton wrappers
˝ tbsp sherry
˝ tbsp sesame oil
1 ˝ tbsp cornstarch
˝ tbsp sugar
˝ tsp salt
1/8 tsp ground black pepper
- Peel and devein the shrimp leaving the tails intact on about 20 of them. Dry them thoroughly with paper towels and cut the shrimp without the tails into small pieces.
- Place these pieces in a bowl and add all of the ingredients for the marinade. Use your hand to mix everything together thoroughly.
- Next, grease the inside of an aluminum steamer tray with a little peanut oil on a paper towel. If you are using a bamboo steamer, line the tray with wax paper so that the dumplings won’t stick to the bottom.
- Next in a small bowl, mix the cornstarch with just a little water so that it dissolves. This will be the sealer for the shrimp dumplings.
- Set up a work station. Have the wonton wrappers, shrimp mixture, cornstarch mixture, a clean plate to wrap on, and the steamer tray nearby.
- Start wrapping the dumplings. First take two wonton wrappers and using your finger wet the sides of both of them with the cornstarch mixture.
- Next, place a little bit of the shrimp mixture in the center of one of the wrappers. Then place a whole shrimp on top of the mixture with the tail pointing upwards.
- Pull up all of the corners of the wonton wrapper around the shrimp, leaving the tail exposed.
- Then take the second wrapper and place it on top of the wrapped shrimp still leaving the tail exposed, and wrap the corners around to the bottom of the shrimp.
- Press the shrimp down on the plate to form a base so that the tail stands up on its own. Then place it in the steamer tray and continue wrapping the remaining shrimp.
- Once they are all wrapped steam them for 8 minutes and then they can be served. Makes 20 dumplings.