How to Make Crispy Delicious Shrimp and Meat Stuffed Shell Dumplings

How to make Shrimp and Potato Stuffed Shell Dumplings

• 1

  Mix and knead the water dough

  In a bowl, mix well the ingredients including 300g of all-purpose flour, 70g of cooking oil, 1/2 teaspoon of salt, and 1 tablespoon of sugar. Next, gradually add 130ml of water into the bowl, mix well, then use your hands to knead until the dough forms a ball and is no longer sticky.

  Cover the bowl tightly and let the dough rest for about 30 – 60 minutes.

  

  
• 2

  Mix and knead the oil dough

  Add 150g of all-purpose flour and 75g of unsalted butter into the bowl, knead until the dough forms a ball without any dry flour, cover the bowl tightly, and let the dough rest for about 30 – 60 minutes.

  

  
• 3

  Divide and wrap the dough

  The water dough is divided evenly into 6 parts, each part you gather and roll into flat round balls.

  Similarly, the oil dough is also divided into 6 equal parts and rolled into flat round balls.

  Next, take 1 piece of water dough, flatten it out, and place the butter dough ball in the center, gather the edges of the water dough to wrap the butter dough inside, and roll it until the dough ball is round and beautiful. You repeat this until all the dough is used up.

  After finishing, cover the dough balls tightly and let them rest for about 1 hour.

  

  

  
• 4

  Roll out the dough

  Place the dough ball on a flat surface, starting from the center of the dough ball, roll up and down, when the dough becomes thin and about 20cm long, roll the dough up.

  Rotate the rolled dough 90 degrees, then from the center of the dough roll, roll up and down again, roll the dough up one more time and repeat the process.

  Next, cut the rolled dough horizontally into 4 equal parts, each part of dough should be rolled in various directions to achieve a thin round piece of dough.

  You do the same with the remaining dough balls.

  Tip: The more you roll and flatten, the more layers the pastry will have.

  

  

  

  
• 5

  Preparing shrimp

  Rinse the shrimp thoroughly, then peel them, using a knife to cut along the back to remove the shrimp vein. Next, chop the shrimp into small dice.

  Quick way to remove shrimp vein:

  • To remove the shrimp vein quickly, make a cut along the back of the shrimp and use the pointed end of a toothpick to pull out the vein.
  • Alternatively, you can bend the shrimp’s head and gently squeeze from the tail to expose the digestive tract, then hold the digestive tract and pull gently to remove the shrimp vein.

  

  
• 6

  Prepare the remaining ingredients

  Peel and wash the onion and shallots, dice the onion finely, and slice the shallots thinly.

  Soak the wood ear mushrooms in cold water for about 2 hours until they expand, then wash them thoroughly, cut off the mushroom stems, and chop finely.

  Peel the taro, wash it, and then dice it into small cubes.

  Trim the roots and old leaves from the green onions, wash them, and cut them into small strips.

  How to properly soak wood ear mushrooms

  • Soak the wood ear mushrooms in cold water for about 1 hour until they expand, then wash them thoroughly to prepare for cooking.
  • Do not soak the wood ear mushrooms for more than 3 hours, as they will produce harmful toxins. Additionally, absolutely do not soak mushrooms in hot water, as it will stimulate the production of more toxins.

  See details: How to properly soak wood ear mushrooms

  How to peel taro without getting itchy

  • Method 1: The simplest way is to wear gloves while peeling the taro, so your hands do not come into direct contact with it.
  • Method 2: Place the taro in a pot of water with a bit of salt, boil it until the water is just boiling, then drain the taro and soak it in cold water, which will prevent itching when peeling.
  • Method 3: Alternatively, you can peel the taro without your hands touching the water and wash it afterward, which will also prevent itching.

  See details: How to peel taro without getting itchy

  

  
• 7

  Mix and stir-fry the filling

  Put all the ingredients into a mixing bowl, including: ground pork, diced shrimp, onion, green onion, wood ear mushrooms, taro, 1 teaspoon of seasoning, 1/2 teaspoon of ground pepper, 1 teaspoon of sugar, 1/2 teaspoon of chili powder, 1/2 teaspoon of salt, and 1/2 teaspoon of ground pepper.

  Marinate for about 10 minutes to let the filling absorb the flavors.

  Heat a pan on the stove, add 2 tablespoons of cooking oil to heat, then add the shallots to fry until aromatic, then pour all the filling into the pan and stir-fry on high heat for about 5 minutes, taste and adjust seasoning, add another 3 minutes until the filling is cooked and firm, then turn off the heat.

  

  
• 8

  Wrap the pastry

  Scoop an adequate amount of filling into a piece of dough, then fold it in half, pinching the edges tightly in a spiral shape so that the filling does not fall out when frying. You do this step by step until you finish all the ingredients.

  Note: If the edges of the dough do not stick together, you can apply a little water to increase the adhesion.

  

  
• 9

  Frying the cakes

  Heat the oil in a pan until boiling, then add the cakes to deep fry on medium heat, frying until the cakes turn a golden color.

  Once fried, take the cakes out and place them in a basket lined with paper towels to absorb excess oil, wait for them to cool a bit before enjoying.

  

  
• 10

  Final product

  The layered shell-shaped dumplings are unique, distinctive, and visually appealing with a golden, crispy shell, blending a rich and fatty shrimp and pork filling inside that is truly enticing. The dumplings are suitable for breakfast, light snacks, or casual eating.