Pork and Shrimp Dumplings
These little babies are so good! You won't believe how easy it is to make these Pork and Shrimp Dumplings at home. You'll also notice how much better they taste and how much more flavorful they are than the dumplings you get at a restaurant. If you haven't figured it out yet, I am trying to convince you that YOU CAN COOK! You can make anything at home that you can get at a restaurant and you can make it better! You'll also have some fun doing it.......... if you're anything like me and keep a nice bottle of vino nearby! Also, these freeze very well! There is no way you will need 40 of these at a time unless you are having a HUGE party. A few years ago someone bought me a vacuum sealer and I use it all the time. When I feel like having some I just take a bag out of the freezer and microwave them for a few minutes. Make a little dipping sauce and voila! A note: I like to fry the dumplings first to get a little color on the bottom, then add water to the pan, cover and steam them for the last few minutes. You can totally steam them and forget about frying. You can also use a bamboo steamer! Just make sure you brush the bottom of the steamer with a little oil before using. You can also line the bottom of the steamer with a little savoy cabbage.
Ingredients
- DUMPLINGS:
- 1/2 lb. ground pork
- 1 lb. shrimp, shelled and deveined
- 3 scallions, chopped
- 3 garlic cloves, minced
- 1 TBS fresh grated ginger
- 2 egg whites
- 2 tsp cornstarch
- 1/2 lime, juiced
- 1 TBS soy sauce
- 1 TBS sesame oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 pkg wonton wrappers (round or square)
- Canola oil for frying (optional)
- Savoy cabbage for lining steamer (optional)
- Fresh arugula for garnish
- Parchment paper
- DIPPING SAUCE:
- 1/3 cup soy sauce
- 1 TBS sesame oil
- 1 TBS rice vinegar
- 1/2 lime, juiced
- 2 scallions, thinly sliced
- 1 tsp fresh grated ginger
- 1 tsp sesame seeds
- A pinch of red chili flakes
Directions
- Step 1 In a food processor, pulse all of the ingredients for the dumplings until partially smooth. The mixture should have a little texture. Transfer to a bowl, season with salt and pepper and mix to combine
- Step 2 Lay out the wonton wrappers on a parchment lined baking sheet or on a clean flat surface
- Step 3 Add 2-3 tsp of the filling to the center of each wrapper
- Step 4 Using a pastry brush or your fingertip, dip brush or finger in a bowl of water and gently wet the edge of the wrappers – doing this in small batches
- Step 5 Gently pinch the corners together to form a point and seal the edges to seal in the filling. Repeat with the remaining wrappers
- Step 6 Add enough cooking oil to cover the bottom of a deep sided frying pan and heat on medium heat. Place as many dumplings as you can into the pan leaving a little space in between each one. Cook for about 3-4 minutes or until a crust forms on the bottom of each dumpling
- Step 7 Add about 3-4 TBS water to the pan, cover and steam for an additional 4-5 minutes
- Step 8 Carefully remove the lid and allow any remaining water to evaporate, then remove dumpling to a platter lined with arugula
- Step 9 Repeat the process until all of the dumplings have been cooked
- Step 10 In a small bowl, whisk together all of the ingredients for the dipping sauce
