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how to make pork and shrimp dumplings

Pork and Shrimp Dumplings

Picture this: It’s a Saturday afternoon, and you have friends coming over for dinner. You want something special but don’t want to spend the entire day slaving away in the kitchen
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Course Appetizer, Main Course, Side Dish
Cuisine Asian, Chinese
Servings 10
Calories 250 kcal

Equipment

  • Bowl
  • Teaspoon

Ingredients
  

  • 1 tablespoon chopped scallions: Adds freshness.
  • 2 tablespoons toasted sesame oil: Contributes a nutty fragrance.
  • ½ teaspoon finely ground white pepper: For a mild bite.
  • ½ tablespoon granulated sugar: Subtle sweetness that balances flavors.
  • 2 tablespoons cornstarch: For binding the filling.
  • 1 teaspoon freshly grated ginger: Essential for that fresh kick.
  • 2 tablespoons light soy sauce: Deepens the seasoning.
  • ½ teaspoon chicken bouillon powder: Enhances umami.
  • 2 teaspoons Shaoxing wine: Adds depth; substitute with dry sherry if needed.
  • 3 cloves garlic finely minced: Aromatic backbone of the dish.
  • ½ lb ground pork: Star of the filling. You can use lean ground chicken if preferred.
  • ½ lb raw shrimp peeled, deveined, rinsed, and thoroughly drained: Adds sweetness and bounce.
  • 1 lb round dumpling wrappers: Approximately 50 pieces; store-bought is fine for convenience.
  • Vegetable oil or any neutral high-heat oil: For pan-frying or deep-frying.

Instructions
 

Step 1: Prepare the Filling

  • In a large mixing bowl, combine the ground pork, chopped shrimp, garlic, ginger, scallions, soy sauce, chicken bouillon powder, and sugar. Using your hands (get in there!), mix until well combined. This step allows the flavors to meld together beautifully.

Step 2: Add Binding Agents

  • Once the meat and shrimp are mixed, sprinkle the cornstarch and pour in the sesame oil. Mix again until the cornstarch is fully incorporated. This will help hold everything together, preventing a sticky situation when cooking.

Step 3: Wrapping the Dumplings

  • Take a dumpling wrapper and place a heaping teaspoon of filling in the center. Moisten the edges of the wrapper with a little water. Fold the wrapper in half, pinching the edges to seal. You can make pleats if you’re feeling fancy, but a simple fold is just fine. Repeat until all filling is used.
  • Step 4: Cooking Methods

Steaming:

  • Line a bamboo steamer with parchment paper, and place the dumplings inside.
  • Steam over boiling water for about 10-12 minutes until the filling is cooked through.

Boiling:

  • Bring a large pot of water to the boil.
  • Drop the dumplings in and cook for about 6-8 minutes until they float to the surface.

Pan-frying:

  • Heat a tablespoon of oil in a skillet over medium heat.
  • Add dumplings and fry until the bottom turns golden brown (about 2-3 minutes).
  • Add water (enough to cover the bottom of the pan), cover, and steam for another 6-8 minutes.

Step 5: Serve

  • Remove the dumplings from their cooking method of choice and serve hot with soy sauce, chili oil, or your favorite dipping sauce.

Notes

  • Keep it Cold: Make sure your shrimp and pork are cold before mixing. It helps maintain the right texture.
  • Don’t Overfill: Less is more on the filling. Overfilling can lead to mishaps when sealing.
  • Experiment with Flavors: Feel free to add ingredients like Bok Choy or mushrooms for a fun twist.
  • Seal Tight: Always pinch the edges firmly to avoid leaks during cooking.
  • Batch Cooking: If you’re feeling ambitious, make a large batch and freeze for quick meals later.

Nutrition

Calories: 250kcalCarbohydrates: 30gProtein: 20gFat: 10gSodium: 600mg
Keyword Pork and Shrimp Dumplings
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