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Chinese Recipe : Dumplings with Parsley and Shrimps



  • 4 oz (112 g) wheat starch
  • 1/2 cup boiling water
  • 1/4 teaspoon salt
  • 1/2 teaspoon oil


  • 4 oz (112 g) shrimps
  • 2 teaspoons cornflour
  • 1/8 teaspoon pepper
  • 4 oz (112 g) lean pork
  • 2 oz (56 g) carrot
  • 2 cooked Chinese black mushrooms
  • 5 tablespoons chopped parsley
  • 1 tablespoon oil


  • 1 teaspoon cooking wine
  • 1/4 teaspoon salt
  • 1 teaspoon light soy sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon sesame oil



  1. Sift the wheat starch into a mixing bowl and stir in the boiling water and the salt till evenly mixed. Cover the bowl with a lid for 1 minute. Remove onto the table to knead into a soft dough. Add the oil to knead well. Cover with a towel and leave aside.


  1. Clean, dice and coat the shrimps with half the cornflour and pepper.
  2. Dice and marinate the pork with the remaining cornflour.
  3. Blanch and dice the carrot. Dice the mushrooms.
  4. Heat a wok with the oil to sauté the pork and shrimps for awhile. Stir in the other ingredients and parsley. Sizzle the wine and season to taste.

To Complete:

  1. Knead the dough to form a long cylinder. Cut into 32 small equal portions and press each into a round. Place 1 teaspoon filling in each round and wrap up securely. Cook in a greased steamer at medium heat for 5 minutes. Serve hot.

Submitted by : Michael

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Last Modified: 11/28/11.