Gauu zi: shrimp master filling from The Nom Wah Cookbook: Recipes and Stories from 100 Years at New York City's Iconic Dim Sum Restaurant (page 42) by Wilson Tang

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bwhip on November 15, 2020

    We loved these dumplings, though again there was a curious oddity in the recipe. The recipe says "Combine all the ingredients in a blender. Blend at high speed until sticky like grout or a paste, 3 to 5 minutes..." It then says to be sure not to overmix. That seemed like a crazy amount of time to blend. I used a food processor, and found that it became the desired "paste" texture in less than 10 seconds. Either way, the results for us turned out great, with lovely flavor and texture in the dumplings.

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