Shrimp Roe Dimsum

Shrimp Roe Dimsum.jpg

Shrimp Roe Dim Sum


  • 226 grams of ground pork
  • 113 grams of peeled shrimp
  • 85 grams of baby bamboo shoots
  • 1 tbsp of soy sauce
  • 1 large egg white
  • 1.5 tsp of cornstarch
  • 1/2 tsp of sugar
  • 1 tsp of ground ginger
  • 1 tsp of ground garlic
  • 1/2 tsp of salt
  • 1.5 tsp of sesame oil


  1. For the filling, you will need 226 grams of ground pork. 113 grams of peeled shrimp, roughly cut it into small pieces.
  2. 85 grams of baby bamboo shoots, finely minced. This will provide a nice crunchy texture. You can switch this ingredient with a water chestnut or carrot.
  3. Next is our seasoning. 1 tbsp of soy sauce, 1 large egg white, 1.5 tsp of cornstarch, 1.5 tsp of sesame oil, 1/2 tsp of sugar, 1 tsp of ground ginger, 1 tsp of ground garlic and 1/2 tsp of salt or to taste.
  4. Mix that together until it’s well combined. Our filling is done.
  5. Prepared some peeled shrimps and some fish egg.
  6. Just put some filling into the middle of a wrapper. Use about 2 tsp then push the edges up. Use your forefinger and thumb to slightly squeeze it so it can keep the shape. Put a small shrimp on the top and add some fish egg as a garnish.
  7. Place your dim sum in the steamer. Put 1 piece of carrot under it to make sure the dim sum will be easy to take out later.
  8. Put it above boiling water and steam it on high heat for 6 minutes and finish.