Crystal Shrimp Dumplings

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These translucent Cantonese shrimp dumplings are the crown jewel of any dim sum service, prized for their pleated, almost see-through wrappers and juicy shrimp filling. The delicate dough uses wheat and tapioca starch to achieve its signature glassy appearance, while a quick steam keeps the shrimp tender and sweet.

Nutrition Facts

Per serving (estimated)

• 240 kcalCalories
• 4 gFat
• 0.5 gSaturated Fat
• 32 gCarbs
• 1 gFiber
• 1 gSugar
• 18 gProtein
• 520 mgSodium
• 220 mgPotassium
• 75 mgCalcium
• 1.8 mgIron
• 3 mgVitamin C
• 60 mcgVitamin A

Ingredients

For the crystal wrapper

• 1 cup (130 g) wheat starch (deng mi)
• 1/3 cup (45 g) tapioca starch
• 1 tablespoon neutral oil
• 1/4 teaspoon fine salt
• 3/4 cup (180 ml) just-boiled water, plus more if needed

For the shrimp filling

• 1 lb (450 g) raw shrimp, peeled, deveined, and chopped into 1/4-inch pieces
• 1/4 cup (30 g) finely diced bamboo shoots or water chestnuts
• 1 teaspoon grated fresh ginger
• 1 tablespoon finely chopped scallion (white part only)
• 2 tablespoons finely minced pork fat (optional, for juiciness)

For the seasoning

• 1 teaspoon Shaoxing wine
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon sugar
• 1/2 teaspoon kosher salt
• 1/8 teaspoon freshly ground white pepper
• 1 tablespoon cornstarch

Directions

1. Make the wrapper dough: In a heatproof bowl, whisk together wheat starch, tapioca starch, salt, and oil. Pour the just-boiled water over the mixture and stir rapidly with chopsticks or a wooden spoon until a shaggy dough forms, then knead by hand for 2-3 minutes until smooth and pliable. Cover with a damp towel to prevent drying.
2. Prepare the filling: In a medium bowl, combine the chopped shrimp, bamboo shoots, ginger, scallion, Shaoxing wine, sesame oil, sugar, salt, white pepper, cornstarch, and pork fat if using. Stir in one direction for 2 minutes until the mixture becomes sticky and holds together. Refrigerate while you shape the wrappers.
3. Shape the wrappers: Roll the dough into a 12-inch log and cut into 24 equal pieces. Working one at a time, roll each piece between two sheets of lightly oiled parchment into a 3 1/2-inch round about 1/8-inch thick. Keep the remaining dough covered.
4. Fill and pleat: Place about 1 tablespoon of filling in the center of each wrapper. To pleat, fold the wrapper in half over the filling to form a half-moon, then make 4-5 small pleats along the curved seam, pressing gently to seal. Curve the dumpling slightly so it sits upright with a flat base. Set on a parchment-lined tray.
5. Prepare the steamer: Fill a bamboo or metal steamer with water and bring to a rolling boil. Line the steamer rack with parchment rounds poked with a few holes, or brush lightly with oil. Arrange the dumplings upright about 1 inch apart.
6. Steam the dumplings: Place the steamer over the boiling water, cover, and steam over medium-high heat for 8-9 minutes, until the wrappers turn fully translucent and the shrimp is pink and cooked through. Do not lift the lid during cooking.
7. Rest briefly: Turn off the heat and let the dumplings rest in the covered steamer for 1 minute to firm up the wrappers and prevent tearing when moved.
8. Serve hot: Transfer to a warm plate and serve immediately with chili oil, soy sauce, or your favorite dim sum dipping sauce. Enjoy while the wrappers are still glossy and the filling is juicy.

Cook’s Notes

• The water must be at a full rolling boil when added to the starches; this gelatinizes them and produces the signature translucent, chewy texture.
• Keep both the dough and shaped dumplings covered with a damp towel at all times to prevent them from drying out and cracking during pleating.
• For the pleats to show through the wrapper, press gently and don't overwork the dough; even thickness ensures even steaming.
• Serve immediately after steaming; as the dumplings cool, the wrapper becomes chewy and loses its delicate snap.
• If wheat starch is hard to find, substitute with a 1:1 mix of cornstarch and tapioca starch, though the wrappers will be slightly less translucent.

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