Ingredients:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons vegetable oil
1/2 cup boiling water
1 cup chopped shrimp
1 cup finely chopped mushrooms
1 cup finely chopped bok choy
1/2 cup diced carrots
1/2 cup diced onions
1 tablespoon soy sauce
2 tablespoons cornstarch
2 tablespoons cold water
2 tablespoons vegetable oil for frying
2 tablespoons hoisin sauce for dipping
Instructions:
In a large bowl, mix together the flour, baking powder, and salt.
Add the 2 tablespoons of vegetable oil and boiling water to the dry ingredients, and stir until a dough forms.
Knead the dough on a floured surface for about 5 minutes, then cover and let it rest for 30 minutes.
Divide the dough into 10 equal pieces and roll each piece into a ball.
On a floured surface, use a rolling pin to flatten each ball of dough into a thin circle, about 4 inches in diameter.
In a large wok, heat 2 tablespoons of vegetable oil over medium-high heat.
Add the chopped shrimp, mushrooms, bok choy, carrots, and onions, and stir-fry until the vegetables are tender, about 5 minutes.
Stir in the soy sauce and remove the wok from heat.
In a small bowl, mix together the cornstarch and 2 tablespoons of cold water to make a slurry.
Return the wok to heat, and stir in the cornstarch slurry until the sauce thickens, about 1 minute.
Spoon about 1 tablespoon of the shrimp and vegetable mixture onto the center of each flattened dough circle.
Fold the dough over the filling to form a half-moon shape, and pinch the edges together to seal.
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat.
Fry the dim sum dumplings until they are golden brown, about 2 minutes on each side.
Serve hot with hoisin sauce for dipping.
This recipe makes 10 dim sum dumplings, but it can easily be scaled up or down to suit your needs. Enjoy!
