Delightful and tasty dumplings featuring shrimp. I used to use coconut oil as a pork fat substitute, but I could not fully get used to its clingy taste. Other oil or fat seemed to lack something. Then I realized that juiciness does not have to come from fat or oil. For example, with xiao long bao steamed soup buns/dumplings, the juiciness of the filling comes from the soup. Below I applied the technique of making nikogori jelly with the water used to rehydrate dried scallops, and mixed it in with the shrimp filling.

1/2 recipe (dumplings only; yu choy sum on top and dipping sauce not included):
251 calories; 15.0 g protein; 2.1 g fat; 40.3 g carbohydrate; 38.2 g net carbs; 149 mg sodium; 80 mg cholesterol; 2.1 g fiber

<Ingredients>

 

(20 dumplings)

1/2 portion of suigyoza shui jiao wrapper recipe
     100 g all purpose flour
     50 cc water
     All purpose flour (to roll out wrappers; not in photo)
     Potato (or tapioca) starch (to prevent wrappers from sticking together after assembly; not in photo)

For filling
Handful shrimp (135 g in shells; 100 g after shelling and cleaning)
2 cm small renkon lotus root (23 g in photo)
     Tiny amount of rice vinegar (to soak renkon to prevent discoloration; not in photo)
1/2 green onion (5 g in photo)
5-6 nira garlic chives (4 g in photo)
1/2 clove ginger
1/2 tsp shokoshu shaoxing wine
1/2 tsp sesame oil
Nikogori jelly
     30 cc rehydration water of horhi-kaibashira dried scallops
     45 cc water
     1 g gelatin
     1 g kanten agar agar powder

(Small handful saishin yu choy sum & dipping sauce)

<Directions>
1.

Make nikogori jelly.
Take some water from specified amount (45 cc), and mix with gelatin to hydrate.

Mix remaining water and rehydration water of dried scallops, microwave to boil, and add hydrated gelatin and kanten powder. 

Mix well, and let solidify (if room is warm, put in fridge).