Preparation time: 45 minutes

Servings: 4

These dough balls are filled with shrimps and pieces of bamboo. A golden oldie in Chinese restaurants.

INGREDIENTS

• 1 pack wonton sheets
• 250g pealed shrimps
• 60g bamboo shoots

Sauce mix:

• 1½ tsp oyster sauce
• 1 tsp corn starch
• 1 tsp fish sauce
• 1 tsp Shaoxing rice wine
• ½ tsp garlic powder
• ½ tsp soy sauce
• ½ tsp chicken powder
• ½ tsp sesame oil
• ¼ tsp white pepper
• 1/8 tsp sugar

PREPARATION

Defrost the wonton sheets a couple of hours in advance. Defrost the shrimps and dry well with a paper towel. Cut them into rough chunks. Rinse the bamboo shoots well, and slice finely.

Put everything in a large bowl and add the ingredients of the sauce mix. Mix well and make it one large ball. Hold the shrimp mixture tightly with both hands and throw it back into the bowl from a 10-cm distance. Repeat this about 50 times. This process will make the mixture elastic, and fluffy and tender at the same time. Let it rest in the fridge for 30 minutes.

Take one wonton sheet and put a full tablespoon of filling on top. Close it. Repeat this for the rest of the wonton sheets until you finished all of the shrimp mixture. Put a pan with water on the stove. Once the water is boiling, add the dumplings, 10 pieces at a time. Boil the dumplings for 5 minutes until you can see the pink color of the shrimps through the dough.