Shrimps-Dim Sum

Ingredients

• 20 Dim Sum or Wan-Tan dough sheets (frozen; Asian grocery)
• 1 stalk green onion
• 2 carrots
• 2 Spring Onions
• 1 piece fresh ginger (≈2 cm)
• 350 g shrimp (prepped; peeled and deveined)
• 2 stems coriander
• 1 Garlic clove
• 0.5 Red chili pepper
• 2 tbsp Light soy sauce
• 1 tsp Sesame oil
• 0.5 tsp starch
• 1 l vegetable broth (or meat broth)
• Salt
• Pepper

Instructions

1. 1.

   Spread dough sheets and thaw.

2. 2.

   For the broth, clean green onion, halve, wash thoroughly, and slice thinly. Peel carrots and cut into fine strips or grate. Clean spring onions, wash, and slice into thin rings. Peel ginger and dice finely.

3. 3.

   Wash shrimp, pat dry, and chop small. Wash coriander, shake dry, pluck leaves, and finely chop. Peel garlic and finely chop. Halve chili lengthwise, deseed, wash, and finely chop.

4. 4.

   1 tbsp soy sauce with sesame oil, shrimp, coriander, garlic, chili, and starch mix well. Place 1–2 tsp of the shrimp mixture in the center of a Dim Sum sheet, brush edges with cold water, fold into triangles, and press edges firmly.

5. 5.

   Bring broth with remaining soy sauce to a boil in a pot and add vegetables. Simmer gently for about 5 minutes. Remove with a slotted spoon and set aside briefly. Add Dim Sum to the broth and simmer on low heat for 5–6 minutes until cooked. Season broth, re-add vegetables, and serve distributed over bowls.