Cantonese Crystal Shrimp Dumplings

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These translucent steamed dumplings are a Cantonese dim sum classic, prized for their glassy skin that showcases a juicy shrimp filling. The wrapper is made from a hot-water wheat starch dough that turns beautifully clear after steaming. Best enjoyed hot with a touch of soy or chili oil.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 6 gFat
• 1.5 gSaturated Fat
• 42 gCarbs
• 1 gFiber
• 2 gSugar
• 15 gProtein
• 620 mgSodium
• 210 mgPotassium
• 75 mgCalcium
• 1.2 mgIron
• 4 mgVitamin C
• 55 mcgVitamin A

Ingredients

For the crystal wrapper

• 1 cup (120 g) wheat starch (澄粉)
• 1/2 cup (65 g) tapioca starch
• 1/4 teaspoon fine salt
• 1 tablespoon lard or vegetable shortening
• 3/4 cup (180 ml) just-boiling water
• 1 teaspoon neutral oil, for kneading

For the shrimp filling

• 12 oz (340 g) raw shrimp, peeled, deveined, and finely chopped
• 1/3 cup (50 g) bamboo shoots or jicama, finely diced
• 1 tablespoon ginger, finely minced
• 2 scallions, finely chopped
• 1 tablespoon light soy sauce
• 1 teaspoon Shaoxing wine
• 1 teaspoon sugar
• 1/4 teaspoon white pepper
• 1 teaspoon toasted sesame oil
• 1 1/2 teaspoons cornstarch
• 1/2 teaspoon salt

For steaming and serving

• 1 small napa cabbage leaf or parchment paper rounds
• 2 tablespoons light soy sauce (for dipping)
• 1 teaspoon chili oil (optional)

Directions

1. Combine wheat starch, tapioca starch, and salt in a heatproof bowl. Pour the just-boiled water over the starch while stirring quickly with chopsticks until a shaggy dough forms, then mix in the lard.
2. Turn the dough onto a clean surface dusted with a little tapioca starch and knead for 3-4 minutes until smooth and pliable, adding a drop of oil if sticky. Cover with a damp towel and rest 10 minutes.
3. While the dough rests, prepare the filling: toss the chopped shrimp with cornstarch, salt, and sugar, then mix in bamboo shoots, ginger, scallions, soy sauce, Shaoxing wine, white pepper, and sesame oil. Chill 10 minutes to firm up.
4. Divide the rested dough into 20 equal pieces (about 18 g each). Roll each piece between two sheets of plastic or parchment, using a small rolling pin, into thin 3-inch rounds, keeping unused wrappers covered so they do not dry out.
5. Place about 1 heaping tablespoon of filling in the center of each wrapper. Fold the wrapper in half over the filling and pleat the edges together, pinching to seal tightly so the dumpling sits upright with a curved top.
6. Line a bamboo or metal steamer with cabbage leaves or parchment rounds (punched with small holes) and arrange the dumplings 1 inch apart. Steam over rapidly boiling water for 7-8 minutes until the skins turn fully translucent and the filling is just cooked.
7. Let the dumplings rest in the steamer, lid off, for 2 minutes so the wrappers set and do not stick. Transfer to a warm plate and serve immediately with soy sauce and chili oil on the side.

Cook’s Notes

• Use just-boiling water for the dough; cooler water will not gelatinize the wheat starch and the wrappers will be cloudy instead of crystal clear.
• Do not overchop the shrimp – keep them in small chunks, not a paste, so each bite has texture and visible pieces of shrimp.
• Roll wrappers as thin as you can without tearing; a thinner wrapper steams translucent and shows off the pink filling.
• Steaming on cabbage leaves adds a faint sweetness and prevents sticking; brush leaves lightly with oil first for easy release.
• For the most authentic experience, eat these dumplings piping hot – the wrappers firm up and become chewier as they cool.

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