Chef Ming Chen and Chef Geoffrey Young,
Kum Koon Garden
Cool to the touch, the first note is textural as you bite through the chewy wrapper into the firm meatiness of the shrimp and the crunchiness of the bamboo shoots. The sweet shrimp is accented by the garden freshness of the carrot and pea. Shrimp has been a staple of the Cantonese diet for over 2000 years. It is the most popular filling for dim sum.
1 1/2 Tbsp bamboo shoots, chopped
1 Tbsp sesame oil
1 Tbsp chicken broth powder
1/2 Tbsp salt
Pinch black pepper
48 shrimp (51/60 count)
1/2 cup peas
1/2 cup carrots, diced
1. Prepare 24 dumpling wrappers according to instructions above.
2. In a mixing bowl, combine bamboo shoots, sesame oil, chicken broth powder, salt, pepper and shrimp to make filling.
3. Place 2 shrimp in centre of each wrapper. Fold wrapper into a cup shape. Add one pea and one piece carrot on top of dumpling filling.
4. Using a bamboo steamer, steam for 5 minutes, or until wrapper is translucent and shrimp are pink.
Yield 24 dumplings