Phoenix Eye Dumplings鳳眼餃
A delicate steamed dumpling with a translucent skin, filled with succulent shrimp and crispy bamboo shoots, traditionally garnished to resemble a phoenix eye.
01Ingredients
- 300g fresh shrimp, peeled and deveined
- 50g pork fat, finely minced
- 100g cooked bamboo shoots, finely diced
- 1 tbsp fresh cilantro, chopped
- 1 tbsp potato starch
- 1 tsp salt
- 1/2 tsp sugar
- 1/4 tsp white pepper powder
- 1 tbsp sesame oil
- 20 sheets round dumpling wrappers (gaau ji pei)
Nutrition (per serving)245kcal
- Protein18.5g
- Carbs18.2g
- Fat10.8g
Fiber 0.8 gSodium 685 mg
02Steps
- Coarsely chop the fresh shrimp and pat dry. Finely mince the pork fat. Dice the cooked bamboo shoots and chop the fresh cilantro.
- In a large bowl, combine the chopped shrimp, minced pork fat, diced bamboo shoots, chopped cilantro, potato starch, salt, sugar, white pepper powder, and sesame oil. Mix well until a cohesive filling forms.
- Place a small amount of filling in the center of each round dumpling wrapper. Fold the wrapper in half to create a half-moon shape, then pleat the edges to seal, leaving a small opening in the middle. Garnish the opening with a small piece of cilantro or crab roe to resemble a phoenix eye (optional).
- Arrange the dumplings in a steamer basket lined with parchment paper, ensuring they don't touch each other. Steam over high heat for 8-10 minutes, or until the shrimp turns pink and the wrappers are translucent.
- Serve the Phoenix Eye Dumplings hot with your favorite dipping sauce.
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