Coarsely chop the fresh shrimp and pat dry. Dice the cooked bamboo shoots and rehydrated shiitake mushrooms finely. Blanch and chop the imitation shark fin.
In a large bowl, combine the ground pork, chopped shrimp, diced bamboo shoots, diced shiitake mushrooms, chopped imitation shark fin, potato starch (for filling), light soy sauce (for filling), sesame oil (for filling), sugar (for filling), and white pepper powder (for filling). Mix well until a cohesive filling forms.
Place a generous amount of filling in the center of each round dumpling wrapper. Bring the edges of the wrapper up to form a pouch, pleating to seal completely. Ensure no gaps remain for the soup to enter during steaming.
Arrange the dumplings in a steamer basket lined with parchment paper, ensuring they don't touch each other. Steam over high heat for 12-15 minutes, or until cooked through and firm.
While the dumplings are steaming, prepare the soup. Bring the rich chicken broth to a simmer in a pot. Season with salt (for soup) and white pepper powder (for soup) to taste. Slowly stir in the potato starch slurry (for slurry) to thicken the broth to a desired consistency.
Carefully place the hot steamed dumplings into individual serving bowls. Ladle the hot thickened broth over the dumplings.
Serve immediately.
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