Phoenix Eye Dumplings 鳳眼餃

A delicate steamed dumpling with a translucent skin, filled with succulent shrimp and crispy bamboo shoots, traditionally garnished to resemble a phoenix eye.

Nutrition (per serving)

Ingredients

• 300g fresh shrimp, peeled and deveined
• 50g pork fat, finely minced
• 100g cooked bamboo shoots, finely diced
• 1 tbsp fresh cilantro, chopped
• 1 tbsp potato starch
• 1 tsp salt
• 1/2 tsp sugar
• 1/4 tsp white pepper powder
• 1 tbsp sesame oil
• 20 sheets round dumpling wrappers (gaau ji pei)

Steps

1. Coarsely chop the fresh shrimp and pat dry. Finely mince the pork fat. Dice the cooked bamboo shoots and chop the fresh cilantro.
2. 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.
3. 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).
4. 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.
5. Serve the Phoenix Eye Dumplings hot with your favorite dipping sauce.

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