DIM SUM MONTH: Crystal shrimp dumpling w/ shrimp oil mayo

Ingredients

SHRIMP OIL MAYO:
• Heads and shells from 13~15 medium-size shrimps
• 5 slices (20 grams) ginger
• 1 clove garlic, smashed
• 1/2 tsp ground paprika
• 3/4 cup (168 grams) canola oil
• 1 large yolk
• 2 tsp lemon juice
• 1 tsp fish sauce, plus more to adjust
• 1 tsp yellow mustard
• 3/4 tsp grated ginger
• 1/4 cup (60 grams) unsweetened cashew butter, or almond butter
SHRIMP FILLING:
• 3.5 oz (100 grams) fatty ground pork
• 1 tbsp egg white
• 1/2 tsp sea salt, plus more to adjust
• 1/8 tsp ground white pepper
• 12.7 oz (360 grams) peeled/cleaned small~medium tiger shrimp (see note!)
• 1 tsp cornstarch
• 1 tsp toasted sesame oil
CRYSTAL DUMPLING WRAPPER: (updated 02/18/2017)
• 1 cup + 2 tbsp (150 grams) wheat starch
• 1/4 cup +3 tbsp (50 grams) tapioca starch
• 1/4 tsp sea salt
• 1/2 cup + 1 tsp (133 grams) boiling water
• 1 tbsp (14 grams) canola oil

Instructions

1. MAKE SHRIMP OIL MAYO: Combine shrimp heads and shells, ginger, garlic, paprika and canola oil in a small pot. Use a scissor to cut all the ingredients into small pieces, then bring to a boil over medium heat. Continue to cook for about 5 min, stirring occasionally, until the shells are starting to brown. Add 2 tsp of water, scraping the sides and bottom of the pot to release any brown bits, then turn off the heat. Strain the mixture through a fine sieve, pressing on the solids to extract as much liquid as you can, then discard the solids. Chill the oil in the fridge until completely cold.
2. In a large mortar, grind yolk, lemon juice, fish sauce, yellow mustard and grated ginger together. Slowly (1 tsp at a time) drizzle the cold shrimp oil into the mixture while whisking constantly to form an emulsion. Once all the oil has been added, you should have a loose mayonnaise. Now stir in the cashew butter to form a thicker paste, and re-season with fish sauce. Can be made the day before and kept in the fridge.
3. If your mayonnaise is broken during the process, DON'T PANIC. In another bowl, mix 1 more yolk and a bit of lemon juice together, then bit by bit, whisk the broken mayonnaise into the yolk-mixture to re-establish an emulsion.
4. MAKE SHRIMP FILLING: In a food-processor, grind fatty ground pork, egg white, sea salt and white pepper together until a paste has formed. Add 5~6 peeled shrimp and grind again until the mixture is thick and bouncy. Transfer to a large bowl, then add the rest of the shrimps, cornstarch and sesame oil. Re-season with more sea salt, then mix until evenly incorporated and coated.
5. MAKE CRYSTAL WRAPPER: In a large bowl, whisk together wheat starch, tapioca starch and salt. Pour in the boiling water and stir with a fork to form a lumpy mixture. Cover the bowl with plastic wrap and let sit for 10 min. Now add the canola oil, and knead the mixture until it's soft and smooth. The dough should be pliable and just barely sticky. If it's dry and crumbly, add 1 tsp more warm water. *
6. You MUST make the dumplings within a couple hours after the dough is made. If you wrap the dough and refrigerate overnight, the texture will change and it will be ver hard to work with (it will tear easily).
7. MAKE DUMPLING: Divide the dough into 15~16 equal balls and cover with plastic wrap. DUST THE DOUGH SLIGHTLY WITH MORE WHEAT STARCH TO PREVENT STICKING. Roll 1 ball into a thin sheet then cut with a 3" (8 cm) round cutter. Place about 1 1/2 tbsp of filling in the middle, then bring the sides upwards together and pinch together into 4 corners. Repeat with the rest. The dumplings can be made ahead of time. Kept in an air-tight container and kept in the freezer (not fridge!).
8. STEAM/SERVE THE DUMPLING: Inside a steamer, place each dumplings on top of a thin slice of carrot (to prevent sticking). Steam on high heat for 5 min for unfrozen dumplings, and 8 min for frozen ones. Serve immediately with a small dollop of shrimp oil mayo on each dumplings. A tiny squeeze of lemon juice and a few dusting of lemon zest brings everything together.

Notes