Cooking Instructions
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Step 1
Bring eight cups of water to a boil in a large saucepan over high heat. With the side of a knife, smash the
Garlic (2 cloves)
and set aside. Peel
Fresh Ginger (15 g)
and set aside.
Step 2
Slice two of the
Scallions (1 bunch)
into quarter inch thin slices. Slice the remaining green onions into three inch pieces. Set aside. Trim ends off of
Green Beans (170 g)
then slice in half on a diagonal.
Step 3
In a small bowl, mix together
Granulated Sugar (10 g)
, half of the
Oyster Sauce (8 mL)
, and two tablespoons of water.
Step 4
Pat dry
Shrimp (12)
with paper towels and roughly chop. Place in a medium bowl. Add the
Sesame Oil (10 mL)
,
Salt (2 g)
, a pinch of pepper, half of the quarter inch sliced green onions, and half of the
Corn Starch (7 g)
. Mix until well combined.
Step 5
Sprinkle remaining
Corn Starch (7 g)
on a dry work surface. Lay the
Dumpling Wrappers (12)
directly on the cornstarch. Scoop one teaspoon of shrimp filling on each wrapper.
Step 6
Brush the edges of the dumpling wrappers with water and fold the wrappers in half. Take the corners and bring them together to make a "big hug" wrapping. Place in the fridge until ready to use.
Step 7
In a medium saucepan, bring four cups of water,
Chicken Base (2 pckg)
, and
Salt (2 g)
to a boil. Add the ginger and three inch green onion slices. Bring to a boil for 13 minutes. Discard the solids and then keep broth warm for plating.
Step 8
Heat a medium saute pan over high heat. When hot, add one tablespoon of canola oil. Add the garlic cloves and saute for ten seconds until aromatic. Add the green beans and cook for one minute.
Step 9
Add the oyster sauce sugar mixture and stir to combine. Cook for three to four minute, and keep warm for plating.
Step 10
Carefully add the shrimp dumplings to the large saucepan with boiling water and cook for three minutes. You may need to do this in two batches if your pan is not wide enough.
Step 11
Use a slotted spoon to remove the dumplings and evenly distribute directly into two serving bowls.
Step 12
Ladle the chicken broth in two bowls over the shrimp dumplings. Garnish with remaining sliced green onions. Serve the green beans family style.
