Filling:
200g medium-size shrimp ~ peeled & deveined
3 tbsp water chestnuts ~ minced
4 tbsp bamboo shoots ~ minced
1 tsp ginger ~ minced
1 tbsp chive ~ finely chopped
1 tsp tapioca/corn/potato starch
1 tsp cooking oil
1/2 tsp sesame oil
1/4 tsp salt
1/4 tsp sugar
1/4 tsp white pepper
Wrapper
80g wheat starch
80g potato/corn/tapioca starch
1/4 tsp salt
1 tbsp cooking oil
170ml boiling water
Directions/Instructions:
- Pick out 12 shrimp and set them aside. Chopp/crush the rest of the shrimp to a fine paste.
- In a mixing bowl, combine whole shrimp, minced shrimp, and all the other ingredients for the filling. Place in the fridge.
- Put the starch flour, cooking oil, and salt into a mixing bowl. Pour in the BOILING water. Stir well with a pair of chopsticks then cover with the wet cloth and set aside for 10 mins.
- Knead the dough for 10-15 mins and let it rest for 5 mins. Take 30g of the dough, add red and orange food color. Knead until the color is even.
- Stick the red dough into the white log dough all over. Roll the red spot dough on white dough gently.
- Divide the dough (24 pieces). Lightly coat the working surface and the cleaver with oil. Roll one piece of dough into a ball. Press it with the side of the cleaver while moving side to side to make a very thin wrapper. Gently Peel it off the cleaver. Repeat to make the other wrappers.
- To make Koi fish, take one wrapper, put 1 teaspoon filling in the center of the wrapper. Then take two ends of the dough wrapper the filling. Take the other "fold" end to wrap over, this represented as the head of the fish. On the other end of the dough, press to enclose the filling and make the fish "tail". As for the fish head, use a straw and mark the "eye" and "mouth". Use black sesame seeds place in the middle of the mark for the "eye".
- Lightly brush a plate with some oil. Place the dumplings and steam the dumplings over high heat for 8-12 mins or until the skin is almost translucent.
- Serve immediately with your favorite sauce.
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