Shrimp, Chicken and Bacon Dim Sum

Recipe and photo by: Jofiel Castillo
Panamei Product: Shrimp

For the dough:

  • 2 cups all-purpose flour
  • 1/2 tsp of salt
  • 2 eggs, beaten
  • 3 tbsp water (room temperature)

For the filling:

  • 12 shrimp Panamei 16-20, minced
  • 2 chicken breasts, minced
  • 1/4 lb smoked bacon
  • 1/2 onion, finely chopped
  • 1 garlic clove, minced
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tbsp ground oregano
  • 1 tsp sesame oil
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 bunch of coriander, chopped
  • 1 tbsp orange liqueur, optional (but highly recommended)

In a medium bowl mix flour and salt, then add the eggs and water. Mix to form a dough. On a floured table or surface, knead for 10 mins.

Let stand the dough in a container covered with a kitchen towel for approx 30 mins. Roll out the dough and cut it into circles (you can use a 3 “cookie cutter), set aside.

For the filling:

In a container mix all the ingredients.

To assemble the dumplings, take each circle of dough and add a tablespoon of the filling, cover it without closing completely. Steam for 10 mins.

Place a sautéed shrimp on top (optional) and enjoy with soy sauce.

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