Steamed Shrimp Dumplings

If you love shrimp you will love this dish. These are the dumplings with the translucent white wrappers filled with large chunks of shrimp. They also have a nice crunch from the water chestnuts and are topped with a bright green pea.

Steamed Shrimp Dumplings

Yield: 48 dumplings

Inactive Time: 1 hr
Active Time: 1 hr
Total Time: 2 hrs

Ingredients for filling
1 lb raw shrimp (less if not in shells)
2 scallions, white part only
1- 8 oz can water chestnuts, finely chopped
1 tsp soy sauce
1/8 tsp white pepper
1 T peanut oil
1/4 cup fresh or frozen peas

Directions for filling
Clean and peel shrimp if not cleaned already. Chop in medium chunks. In a bowl, combine all ingredients except peas. Mix thoroughly, cover and place in fridge for about an hour to marinate.

Ingredients for wheat starch dough
1.5 cups wheat starch
1/2 cup tapioca flour
1.5 cups boiling water
1 T peanut oil

Directions for wheat starch dough
Sift the wheat starch and tapioca flour into a large bowl. Make a well in the center and add the boiling water. Mix with a fork until a soft dough is formed. Add the peanut oil and mix with your fingers. Knead in the bowl for 3-4 minutes or until smooth. Cover with a damp cloth and rest for 20 mins.
Lightly rub a marble, metal or smooth wooden surface with oil and place half the dough on it. With the palm of your hand, roll the dough into a snake about 12 inches long and 1 inch in diameter. Roll the second half of the dough the same way.
Using a cleaver or metal bench scraper, cut both cylinders into 1/2 inch slices. Place a slice on the oiled surface and oil the cleaver or metal scraper. Press the slice of dough with the cleaver or metal scraper to form a 2.5 inch round. Repeat with rest of circles.

To Finish
Place 1 T of filling in each circle and top with a pea. Close the circle into a half moon and crimp. Place on an oiled steamer tray and steam for 10 minutes. Serve with a soy dipping sauce

Red Snapper En Papillote (In Paper)

I have always wanted to try making fish in parchment paper, so while I was home my mom and I decided to try this. This is a great dish to serve to company because you can make the individual portions easily and everyone will have a present to open at dinner. The fish produced more liquid than I expected, so be ready for that when serving it on a plate with other things.

Red Snapper En Papillote

Servings: 2-4

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins

Ingredients
2 red snapper filets
1/4 cup white wine, divided
4 slices of lemon
1/2 cup leeks, divided
salt and pepper, to taste

Directions
Preheat oven to 350F. Tear off 2 large piece of parchment paper, approximately square. Salt and pepper both sides of the fish fillets. Place each fillet on one of the parchment pieces, on one half of the paper (i.e. so you can fold the paper over the fish with plenty of extra paper around it). Make sure the parchment paper is on a baking sheet. Place 2 lemon slices on each fillet and top with leeks. Seal the packets 80% of the way, so that steam or liquid could not escape. Pour the wine in the opening and finish sealing. Place in the oven for about 15 minutes. You may need to cook them longer if the fillets are thicker than 1 inch.