Chop half of the shrimp into a paste and dice the other half into small pieces. In a bowl, combine the shrimp paste, diced shrimp, pork fat, bamboo shoots, egg white, cornstarch, sesame oil, sugar, white pepper, and salt. Mix thoroughly until well combined and slightly sticky.
Lay out a wonton wrapper. Place a small amount (about 1 teaspoon) of the filling in the center. Fold the wrapper in half to create a crescent shape, leaving the top edge slightly open to form the 'phoenix eye'. Pinch the edges to seal, leaving the center slightly open.
Place a single green pea on the exposed filling in the center of each dumpling.
Arrange the dumplings in a steamer basket lined with parchment paper or greased surface. Steam over high heat for 8-10 minutes, or until the shrimp turns pink and opaque.
Serve hot with your favorite dipping sauce.
Cook this in the app — save it & get tonight’s menu
Get the app
