Meat cooked in soft noodles? Check. Getting to eat an appetizer as a meal? Check. Dippable? Oh yes.
I could happily eat these amazing pork & shrimp dumplings every single day! And actually, I have ever since I made them on Sunday. It’s such a good feeling to step away from your desk at noon to sit down with a steaming bowl of miso soup and a plate of these beauties.
These dumplings have cemented my obsession with Maggi Seasoning. It’s like the most magical soy + fish + ??? sauce that is so good in everything Asian flavored. Drizzle a few drops on top of your dumplings, or add a few shakes to soy sauce for crazy-good dipping sauce.
Okay, time to learn how to make these things!
You’ll want to set yourself up with the big bowl of filling, a stack of just-opened wrappers, and a small bowl of water. Ready?
Lay one wrapper in your hand. Wet your index finger in the water and dampen all the way around the edge. Place about a tablespoon of filling in the center.
Pinch the top together so you have a half-circle of dough. The back side of the circle will stay flat. On the front, make a small pleat about a third of the way from the edge, then fold the edge over to form a second pleat. Repeat on the other side. Taadaa!
Let’s step back a moment: not saying this is the most proper/traditional way to fold dumplings. This is what works best for me, deemed acceptable by a coworker whose lovely wife makes them every week. There are tons of great videos out there, find what works for you!
These are meant for a slow Sunday afternoon making dozens of dumplings. If you’re going to go to the effort, make lots!
These freeze perfectly. Just lay the uncooked dumplings in a single layer on a baking sheet and stick it in the freezer. Once they’re frozen through you can transfer them to another container.
Steamed Pork & Shrimp Dumplings
- 1 large head napa cabbage
- 1 bunch chinese chives
- 2 lb. ground pork
- 2 lb. raw shrimp minced
- 4 cloves garlic minced
- 1 T. fresh ginger grated
- 4 T. soy sauce
- 1 T. sesame oil
- 2 T. rice wine
- 4 eggs
- 1 T. cornstarch
- 150 dumpling wrappers
- Finely chop the cabbage and chives. This is easiest using a food processor in small batches.
- Thoroughly combine the cabbage, chives, pork, shrimp, garlic, ginger, soy sauce, sesame oil, and rice wine.
- Add the eggs. Sprinkle cornstarch across the mixture and stir together fully.
- Set out the filling mixture, wrappers, a small bowl of water, and a baking sheet.
- Lay one wrapper in your hand. Wet your index finger in the water and dampen all the way around the edge.
- Place about a tablespoon of filling in the center.
- Pinch the top together so you have a half-circle of dough. The back side of the circle will stay flat.
- On the front, make a small pleat about a third of the way from the edge, then fold the edge over to form a second pleat. Repeat on the other side.
- Place completed dumplings in a single layer on the baking sheet.
- When you're ready to cook, heat a thin layer of oil in a nonstick wok or pan over medium-high heat.
- Place a single layer of dumplings in the pan, not crowded. Add about half a cup of water and cover.
- After 10 minutes, wrappers should be completely tender. Remove to a plate for serving!
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