Shrimp and Bamboo Shoot Dumplings

When writing this post, I searched for a while to find that motivational poster about standing out in the crowd and the image is of red tulips with one yellow one. Well this little green dumpling in the second row is standing out in the crowd, but it is just the same as all the other dumplings on the inside! I'm going nuts, I know. Shrimp and bamboo shoot dumplings are a fond memory of Tong Kian Dim Sum in San Francisco. I love the chunks of shrimp in the dumpling wrapper. We made these with Chinese New Year in mind and as part of the extreme dumpling wrapping extravaganza. These were joined by vegetarian dumplings and of course, pork and chive. Essentially I used the same recipe as pork and chive, but I swaped the pork for shrimp and threw in some bamboo shoots. I think water chestnuts would have also been a good addition as would Chinese cabbage. In the picture above you can see that the first row of dumplings has some fancy little fold at the corner and the others do not...first row is Andy's row. Okay, let's get started with this recipe and I promise no dumplings for a while.

Ingredients:
Dumpling wrappers
0.85 lb fresh shrimp, chopped
2 tablespoons minced fresh ginger root

2 tablespoons garlic, minced
1 1/2 green onions, thinly sliced
1/4 cut bamboo shoots, chopped
1 tablespoon soy sauce
1 tablespoon sesame oil
1 1/2 tablespoons fake egg

Directions:
1. Combine the shrimp, green onions and bamboo shoots in a bowl. In a separate bowl, mix together the ginger, garlic, soy sauce, sesame oil and fake egg. Pour the sauce over the shrimp mixture and mix well to incorporate.
2. Place one heaping tablespoon in the center of the dumpling wrappers and lightly moisten the edges of the wrapper to seal close. Place the dumplings on a lightly floured surface until you are ready to cook them. I recommend working on lightly floured wax paper.
3. Heat water in a wok over high heat, bringing the water to boil, place the steamer rack over the water. Steam the dumplings for about 15-20 minutes.