Shrimp Dumpling Pancakes

Ingredients

• 150 ml water
• 75 ml milk
• 1 egg
• 100 g flour
• Salt
• 1 fresh chili pepper
• 1 Garlic clove
• 1 tsp butter
• 150 g shrimp
• 1 tbsp sherry
• 150 g cream cheese
• 1 tsp tomato paste
• pepper (ground)
• 1 Spring onion
• butter (for the pan)

Instructions

1. 1.

   Whisk together water, milk, egg, flour and a pinch of salt to make a smooth dough. Let rest for 10 minutes.

2. 2.

   Finely dice chili and garlic. Heat butter in a pan. Add chili, garlic and shrimp; sauté for 30 seconds. Drizzle with sherry and cook another 30 seconds on the stove. In a bowl mix cream cheese, tomato paste and shrimp; season with salt and pepper.

3. 3.

   Wash, trim and cut spring onion into ~10 cm thin strips. Blanch in boiling salted water for about 10 seconds, then shock in ice water and drain well in a sieve.

4. 4.

   From the dough, bake 8 thin pancakes one at a time. Keep them very pale so they don’t dry out. Place 1 tbsp of filling in the center of each pancake. Fold edges up and bring together over the filling, tying the pocket with a spring onion strip.

5. 5.

   Fill a large pot about 2 cm high with water and bring to a boil. Place the pancake pockets in a steamer insert and steam covered for about 3 minutes; serve immediately.