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
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
Ingredients
- 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
Instructions
- 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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