Crystal Shrimp, Pork Congee and Shao Mai (Dim Sum) Anyone ???

Crystal Shrimp:
Ingredients:
Half a pound of large shrimp, peeled and deveined.
2 tablespoons of finely chopped scallions.
1 tablespoon of vegetable oil.
Half a teaspoon of salt.
Half a teaspoon of white pepper.
1 teaspoon of sesame oil.
2 cups of glutinous rice flour.
1 cup of hot water.

Instructions:

1. Mix the shrimp and mix it with soy sauce (optional), sesame oil, and salt in a bowl.
2. In a separate bowl, mix rice flour and water to make a dough.
3. Roll the dough into small balls and flatten them into circles.
4. Place the shrimp mixture in the center of each circle.
5. Gather the edges of the dough to form a dumpling shape and seal it.
6. Bring a steamer to a boil and place the dumplings in the steamer basket, making sure they are not touching each other.
7. Steam the dumplings for around 8-10 minutes or until they are cooked through and translucent.
8. Serve the dumplings with a dipping sauce made from soy sauce and cornstarch.

Note: The above recipe is a basic guide, you can add your own personal twists to it.
Also, the dough should be translucent and elastic when they are done.

Pork Bone Congee:
Ingredients:
1 pound of pork bones.
1 cup of uncooked white rice.
8 cups of water.
2 slices of ginger.
1 teaspoon of salt.
1/4 cup of finely chopped scallions.
1/4 cup of finely chopped cilantro.
1 fried dough stick cut in half.

Instructions:

1. In a large pot, bring the pork bones and water to a boil. Reduce the heat to low and simmer for 2-3 hours, or until the pork bones are tender and the broth is rich and flavorful.
2. Remove the pork bones from the broth and let them cool. Once cooled, remove the meat from the bones and discard the bones.
3. Add the rice to the pork broth and bring to a boil. Reduce the heat to low and let the congee simmer for 30-45 minutes, or until the rice is cooked and the congee is thick and creamy.
4. Stir in the other ingredients.
5. Serve the congee hot, topped with the additional toppings of your choice.

Note:
Congee can also be made in a rice cooker, slow cooker or instant pot, adjust the time and water accordingly.
You can also add other ingredients such as diced carrots, mushrooms, and bok choy to make it more nutritious.

Shao Mai:
Ingredients:
2 cups of all-purpose flour
1 cup of hot water
Half-pound of ground pork, chicken, or shrimp (or a combination of pork and shrimp)
Half a cup of finely chopped scallions
1 tablespoon of vegetable oil
Half a teaspoon of salt
Half a teaspoon of white pepper
1 teaspoon of sesame oil
Wonton Wrappers

Instructions:

1. In a large bowl, mix together the ground pork, scallions, sesame oil, salt, all-purpose flour and white pepper.
2. To assemble the Shao Mai, place a wonton wrapper on a clean work surface. Spoon about 1 tablespoon of the filling into the center of the wrapper.
3. Fold the wrapper in half to form a semicircle, making sure to press out any air bubbles.
4. Pinch the two top corners of the wrapper together to form a small peak.
5. Repeat the process with the remaining wrappers and filling.
Place the Shao Mai on a steamer basket or in a steamer.
6. Steam the Shao Mai for about 8-10 minutes or until the filling is cooked through.
7. Serve the Shao Mai with soy sauce and chilli oil, if desired.

Note: This is a basic recipe, you can add some vegetables or other ingredients to the filling to suit your taste.

Thank you for watching :)