Thursday, March 7, 2013


I first made those dumplings during a summer holiday in the south of France. I basically spent my mornings cooking for my family. And I have to say those made a great impression. They are so easy to make (easier if you have a steam cooker I admit) and very delicate. They will make a very pretty and tasty original entrée.

 - make 10 -
  • 10 pieces of rice paper (you can easily find them in a Chinese store. Just as the rest of the ingredients)
  • 200 gr raw shrimp (I used frozen shrimps)
  • A handful of bamboo
  • 2 chinese mushrooms
  • 1/2 shallot
  • 1 garlic clove
  • 1 tbsp of ginger
  • chives
  • 2 tbsp sesame oil
  • 2 tsp corn flour
  • 1 tbsp soya sauce
  • a few salad leaves

  • Start by preparing all your ingredients.
  • Take the shell of the raw shrimps and cut them in 4 pieces each.
  • Cut the bamboo and mushrooms in small pieces.
  • Finely chopped shallot, garlic clove and ginger (peel the ginger before chopping it!!)
  • Heat the oil in a pan over medium high heat. Add: shallot + garlic + ginger + chopped chives (save some for later) and cook for 1 minutes.
  • Add : mushrooms + bamboo + shrimps + soya sauce + 1 tsp corn flour (keep the 2nd one for later) and Stir.
  • Cook for 4/5 minutes. Add the last tsp of cornflour and put aside.
  • Before filing each rice sheet with the shrimp mixture, put them one after the other into a bowl of water so they will hydrate and get soft.
  • Spread out a rice sheet in your work surface and fill with a tsp of the shrimp mixture.
  • Bring the corners of the rice sheet together and tie with the chives.
  • Repeat this with a new rice paper until you don't have any shrimp mixture left. (you will make about 10).
  • (If that's not clear enough you might wanna check the video recipe)
  • Cook with steam for 15 minutes, over a salad leaf. Don't forget the salad or the dim sum will stick and break down.
  • Serve right away.
  • ET VOiLÀ!

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