Video of the second attempt of making shrimp dumplings:

https://drive.google.com/file/d/1pIf8nKAx3mX5vWoE50_PjUepmnTf6k-8/view?usp=sharing

For this week’s Genius Hour, I once again tried making shrimp dumplings. If you watched the video, you know that I had one goal for this week: to make the dough stick together while being cooked. This time I cut the filling manually instead of using a blender and added more tapioca flour. The dough stuck together flawlessly which was a great start, but the taste of the filling and dough still needed a lot of work.

After making our batch of shrimp dumplings, I still had some filling left over. My dad and I went to T&T and bought a package of pre-made dumpling wraps to use up the extra filling. This allowed me to practice my dumpling folding until I got it close to perfection.

In conclusion, this week’s attempt was a success, but there are still multiple things to improve upon. For instance, the wrapping that I made was still too thick and didn’t taste as it should. The filling also has room for improvement: getting the right amount of pepper and trying the addition of bamboo shoots.