© Abby Hocking
Active Time
45 MIN
Total Time
1 HR 50 MIN
Serves : 24

At the Manhattan outpost of the Michelin-starred dim sum house Tim Ho Wan, these shrimp dumplings are a top pick. Making the wrappers might take a little extra time, but it is simple to do and well worth the effort. Slideshow: More Shrimp Recipes

How to Make It

Step 1    

Make the filling In a small bowl, cover the mushrooms 
by 1 inch with boiling water. Let stand until tender, about 
30 minutes. Drain well and finely chop (you should have 1/3 cup). 

Step 2    

In a medium bowl, mix the shrimp with the mushrooms, chives, oil, sugar, salt and cornstarch. Let stand for 10 minutes. 

Step 3    

Meanwhile, make the dough In a large bowl, stir the wheat starch and 1/2 cup 
of cornstarch with the boiling water until the dough comes together; let cool slightly. Lightly dust a work surface with 
cornstarch and turn the dough out onto it, then knead until smooth, about 2 minutes. Wrap the dough in plastic and let rest for 15 minutes at room temperature. Cut the dough into 2 equal pieces. Roll each piece into a 1-inch-thick log (12 inches long) and cut each log into twelve 1-inch-thick slices. Using a lightly cornstarch-dusted rolling pin, roll out each piece of dough to 
a 3 1/2-inch round. Arrange 
the wrappers on a cornstarch-dusted baking sheet (it’s OK if they overlap slightly) and keep covered with plastic wrap while you prepare the rest.

Step 4    

Spoon 1 tablespoon of the filling in the center of each wrapper. Fold the dough up and over the filling to form a half-moon and pleat to seal the dumpling completely. Repeat with the remaining filling and wrappers.

Step 5    

Line a large steamer basket with parchment paper and lightly grease or spray the paper 
with oil. Set the basket in a pot of boiling water. In 2 batches, steam the dumplings until the wrappers turn transparent and the filling is firm to the touch, 
8 to 10 minutes. Serve with soy sauce for dipping.

Make Ahead

The filling can be refrigerated overnight.


Wheat starch is a key ingredient to making the translucent wrappers for many dumplings. Look for it at Asian markets and on amazon.com.

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