Description
Ingredients
Units
Scale
- 1/2 lb (8 oz) peeled and deveined shrimp, chop finely
- 1/2 lb (8oz) ground pork
- 1 1/2 tsp grated ginger
- 1 1/2 tsp grated garlic (approximately 2 garlic cloves)
- 4 Tbsp chicken bone broth
- 1 Tbsp Shaoxing wine, sake or dry sherry
- 2 tsp soy sauce
- 1 tsp salt
- 1 tsp sugar
- 2 tsp cornstarch
- 1/2 tsp sesame oil
- 1/8 tsp white pepper
- 4 green onions, chopped
- 4 oz garlic chive, chopped
- 40 to 42 dumpling wrappers
- cooking oil
- some all purpose flour
- Dipping sauce (1 part soy sauce, 2 part rice vinegar, 1/2 part chili oil)
Instructions
- Combine shrimp, pork, ginger, garlic, chicken bone broth and shaoxing wine in a mixing bowl and mix with a pair of chopsticks in one circular direction.
- When it’s all well combined, add soy sauce, salt, sugar, cornstarch, sesame oil and white pepper. Keep mix in one circular direction.
- Finally, add green onions and garlic chive. Mix in one circular direction until everything is well combined.
- Bring one dumpling wrapper at a time on your palm and wet the edge with water slightly. Place 1/2 to 1 Tablespoon filling in middle, fold as a half moon shape. Seal by fold one side of the wrapper 1/4-inch then press edges together and repeat until the dumpling is completely sealed. Place on a flour dusted baking sheet or cutting board and repeat until you are done with the wrappers and the filling.
- Add 1 Tablespoon of oil (or enough to cover the pan) and place dumplings in a 8-inch skillet. (Ideally 10 to 12 at a time, they don’t have to have a space)
- Turn the heat to medium high heat; quickly mix 2/3 cup of cold water and 1 tsp flour in a medium size bowl to make slurry and pour to the skillet. Cover and let it cook for 5 to 6 minutes or until the dumplings are fully cooked and all the monsters are evaporated.
- This is perfect time to make the dipping sauce! Go ahead and mix all the ingredients for the dipping sauce and it’s ready to eat! Serve the dumplings immediately with the dipping sauce. Enjoy!
Notes
If you would like to freeze the dumplings at this stage, place dumplings on a baking sheet as one layer and not touching. Then freeze them a couple hours. Transfer frozen dumplings in a air tight plastic bag and seal tight. Keep it freeze.
- Cook Time: 10 mins
