Coarsely chop the fresh shrimp and pat dry. Finely mince the pork fat. Dice the cooked bamboo shoots and chop the fresh cilantro.
In a large bowl, combine the chopped shrimp, minced pork fat, diced bamboo shoots, chopped cilantro, potato starch, salt, sugar, white pepper powder, and sesame oil. Mix well until a cohesive filling forms.
Place a small amount of filling in the center of each round dumpling wrapper. Fold the wrapper in half to create a half-moon shape, then pleat the edges to seal, leaving a small opening in the middle. Garnish the opening with a small piece of cilantro or crab roe to resemble a phoenix eye (optional).
Arrange the dumplings in a steamer basket lined with parchment paper, ensuring they don't touch each other. Steam over high heat for 8-10 minutes, or until the shrimp turns pink and the wrappers are translucent.
Serve the Phoenix Eye Dumplings hot with your favorite dipping sauce.
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