• 40servings

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B9, C
MineralsNatrium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 12 ounces Peeled cooked shrimps

  2. teaspoon Salt

  3. teaspoon Sugar

  4. Pinch of pepper

  5. 1 teaspoon Cornflour

  6. 3 ounces Carrots, parboiled and finely diced

  7. A few drops of sesame oil

  8. 1 tablespoon Chopped parsley

  9. 5 ounces Strong white flou

  10. L/2 oz cornf lour

  11. 4 teaspoons Salt

  12. 7 fluid ounce Boiling water

  13. 4 ounces Lard

  14. A few drops of green food colouring

Instructions Jump to Ingredients ↑

  1. FILLING DOUGH First make the filling. Roughly chop the shrimps. Add the salt, sugar, pepper and cornflour. Stir in the carrots, sesame oil and parsley; mix to bind the ingredients together. Chill for 30 minutes. For the dough, sift the flour, cornfiour and salt into a large bowl. Pour in the boiling water and stir quickly, then knead the mixture with the lard on to a lightly floured surface until smooth. Roll the dough into cylinder, then cut it into 40 equal portions. Flatten a portion of dough, then roll it out thinly to give a round or oval shape. Put a little filling in the mlddle, then enclose lt in the dough, pressineg the edges together to make a three-sided seam. Some of the dumplings can be folded in half and the edges pinched into a frilly pattern. Alternatively, the top of the dumplings can be left. Brush the very edge of the pastry with a little food colouring. Continue until all the dough and filling is used. Arrange the dumplings in a greased steamer and simmer and cook over boiling water for 8 minutes.

  2. Serve at once.


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