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Chinese shrimp dumplings

I've seen some recipes call for a pinch of chicken powder/bouillon in the shrimp filling. Haven't tried that. Anyone? Does it add a nice complementary depth? Or just saltiness, out of place? Worth it?

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  1. I'm not at home so can't look it up in Andrea Nguyen's Asian Dumpling but this isn't far off, IIRC.

    http://chinesefood.about.com/od/dimsu...

    I don't remember the egg. As you can see there's plenty of flavor going on. I wouldn't add anything chicken-y.

    1. I think t hat it basically is the equivalent of adding a pinch of MSG which is a very common addition to many Dim Sum Recipes. You can also imitate it with a small pinch of Sugar and Salt or a few drops of good quality Fish Sauce.

      4 Replies
      1. re: chefj

        Yep. As the recipe above adds rice wine, sesame oil, s&p. I really like the idea of MSG also.

        1. re: c oliver

          It really needs some minced Pork Fat as well.

          1. re: chefj

            You're RIGHT! That's what is missing. I keep it frozen in small pieces just for har gow. I also use water chestnuts in place of bamboo shoots simply cause I like that little bit of crunch. Thanks for jogging my memory.

            1. re: c oliver

              Me too on the Water Chestnuts, the crispness with out the fiber lends itself to the texture on the Shrimp.
              Sounds like we are kindred Shrimp filling souls

      2. It's never about just one ingredient -- be it chicken powder or anything else.

        Need to know what else you are adding to the shrimp filling to know whether the chicken powder will be additive or detractive in terms of flavor or taste.

        Fillings are a dynamic, kaleidoscopic blend of many different ingredients and spices all working together in an interactive fashion with one another to create something significantly greater and better than the individual parts. Isolating one while ignoring the others will result in distorting all of them.

        2 Replies
        1. re: ipsedixit

          You nailed it. Way better explanation.

          1. re: ipsedixit

            This was wonderfully scientifically poetic.

          2. <I've seen some recipes call for a pinch of chicken powder/bouillon in the shrimp filling>

            What kind of shrimp dumplings are we talking about? Are you referring to these:

            http://diginibble.files.wordpress.com...

            If so, I definitely do not add chicken powder/bouillon or MSG....etc.

            5 Replies
            1. re: Chemicalkinetics

              CK, I would n't add any chicken flavor but I've figured out over the years that I don't want har gow to be only shrimp.

              1. re: c oliver

                I'll take Har Gow any way I can get it....but I love it when it's made with a good shrimp mousse...the same kind of stuff you get in the old days of a proper Shrimp Toast..

                Ming Tsai uses butter in his shrimp mousse.

                1. re: fourunder

                  Hey, guy, I SO owe you reply. My har gow aren't a mousse. Could you describe so I can argue against :)

                  1. re: c oliver

                    Chinese food processor......double cleavers, shrimp chopped until smooth.

                    Aromatics.....ginger and scallions

                    Seasonings....Salt, White Pepper, fish sauce, Soy Sauce and Sesame Oil

                    Vegetables....Minced Black Mushrooms, Bamboo Shoots and Waterchestnuts.....

                    I guess you could say it's really more of an appropriate filling for Shumai...but it goes great in the traditional rice dumpling/shape

                    Corn Starch to bind.....Eggs/Egg Whites optional.

                    http://www.foodandwine.com/recipes/as...

                    I guess you could say it's really more of an appropriate filling for Shumai...but it goes great in the traditional rice dumpling/shape

                    1. re: fourunder

                      This sounds great and I've saved. What I've liked about the recipe I use is that there aren't great big hunks of shrimp like you sometimes get in restaurants. This takes it even further. Thanks.