Steamed Shrimp Dumplings

Ingredients

• 30 Wan-Tan dough sheets (9x9 cm; frozen)
• 350 g shrimp (prepped for cooking)
• 1 stalk lemongrass
• 3 spring onions
• 1 piece ginger (about 3 cm long)
• 1 g red bell pepper
• 1 tbsp Cornstarch
• Salt
• Pepper
• 200 g shiitake mushrooms
• 250 g carrots (2 carrots)
• 2 cloves garlic
• 2 tbsp green chili sauce
• 3 tbsp Soy sauce
• 2 tbsp Thai fish sauce
• 2 tbsp sesame oil

Instructions

1. 1.

   Thaw the wan-tan sheets. In the meantime, rinse the shrimp, pat dry and finely chop. Remove the outer layer of lemongrass, wash the lower third and finely chop it. Clean and wash the spring onions, peel the ginger and finely chop it as well. Set aside all vegetable pieces for the steaming water.

2. 2.

   Quarter the bell pepper, deseed and wash it. Finely chop 1/4 of it and add it with the prepared ingredients to a bowl. Mix cornstarch with 1 tbsp water and add it. Thoroughly mix everything together. Season with salt and pepper.

3. 3.

   Fill the wan-tan sheets one by one: moisten the edges with a little water, place a pinch of filling in the center, fold the edges toward the center and press firmly at the top. Place them in a lightly oiled steamer basket or bamboo steamer.

4. 4.

   Clean the shiitake mushrooms with a brush and cut each in half or quarters depending on size. Slice the remaining bell pepper into thin strips. Wash, peel and slice the carrots into very fine ribbons. Peel and finely chop the garlic.

5. 5.

   Whisk chili, soy and fish sauces with 6 tbsp water. Bring the reserved vegetable pieces to a boil in a pot with 2 l of water.

6. 6.

   Place the steamer basket or sealed steamer basket with the dumplings into the boiling water and steam for 8 minutes.

7. 7.

   Meanwhile heat sesame oil in a wok. Stir-fry the shiitake, reserved bell pepper and carrots for 1 minute while stirring. Add garlic and stir briefly.

8. 8.

   Stir in 2 tbsp of sauce, season with salt and pepper. Transfer the vegetables to bowls, arrange the wan-tans on top and serve with the remaining sauce as a dip.