Phoenix Eye Dumplings鳳眼餃
These delicate steamed dumplings are shaped to resemble a phoenix eye, typically filled with succulent shrimp and a hint of pork, garnished with a single pea.
01Ingredients
- 250g fresh shrimp, peeled and deveined
- 50g pork fat, finely minced
- 30g bamboo shoots, finely diced
- 1 large egg white
- 1 tbsp cornstarch
- 1 tsp sesame oil
- 1/2 tsp sugar
- 1/4 tsp white pepper
- 1/2 tsp salt
- 24 wonton wrappers (round, thin)
- 24 green peas, for garnish
Nutrition (per serving)245kcal
- Protein18.5g
- Carbs22g
- Fat8.5g
Fiber 1.2 gSodium 485 mg
02Steps
- Chop half of the shrimp into a paste and dice the other half into small pieces. In a bowl, combine the shrimp paste, diced shrimp, pork fat, bamboo shoots, egg white, cornstarch, sesame oil, sugar, white pepper, and salt. Mix thoroughly until well combined and slightly sticky.
- Lay out a wonton wrapper. Place a small amount (about 1 teaspoon) of the filling in the center. Fold the wrapper in half to create a crescent shape, leaving the top edge slightly open to form the 'phoenix eye'. Pinch the edges to seal, leaving the center slightly open.
- Place a single green pea on the exposed filling in the center of each dumpling.
- Arrange the dumplings in a steamer basket lined with parchment paper or greased surface. Steam over high heat for 8-10 minutes, or until the shrimp turns pink and opaque.
- Serve hot with your favorite dipping sauce.
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