Chef Ming Chen and Chef Geoffrey Young,
Kum Koon Garden
Chef Ming pairs shrimp with scallop and colours the dumpling orange with carrot juice.
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)
24 scallops, diced
Fish roe, to garnish
1. Doubling the dumpling wrapper dough recipe above. Prepare 24 3-inch dumpling wrappers and 24 2-inch wrappers.
2. In a mixing bowl, combine bamboo shoots, sesame oil, chicken broth powder, salt, pepper, shrimp and scallops to make filling.
3. Place 2 Tbsp of filling in centre of wrapper. Fold wrapper into the shape of a cup and cover with the smaller wrapper. Seal edges.
4. In a bamboo steamer, steam for 5 minutes.
Yield 24 dumplings