By Jessica Li
Pork and shrimp dumplings with chinese chives
I have fond memories of making these dumplings with my extended family whenever they visit. This is less of a strict recipe and more of a guide. Be sure to test the filling for flavor by cooking a small bit of it on the stovetop and adjust as necessary.
Updated at: Thu, 17 Aug 2023 09:48:25 GMT
Nutrition balance score
Unbalanced
Glycemic Index
51
Low
Glycemic Load
4
Low
Nutrition per serving
Calories182.6 kcal (9%)
Total Fat11.3 g (16%)
Carbs8.6 g (3%)
Sugars1.7 g (2%)
Protein11.3 g (23%)
Sodium259.7 mg (13%)
Fiber0.5 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
Instructions
Making the filling
Step 1
Pan fry the Chinese chives with a little oil over medium heat until fragrant and wilted
Step 2
Mix cooked Chinese chives, ground pork, shrimp, and green onions together until well incorporated. I prefer mixing by hand to ensure that everything is well-mixed, but you can also mix using chopsticks or spoons
Step 3
Add soy sauce, shaoxing wine, salt, sugar, and sesame oil and mix until well incorporated. The amounts listed in the recipe are approximately what I use. At this point, the mixture will be fairly loose and wet due to the water from the Chinese chives. Definitely wrappable, but some folks might prefer to stiffen it up by putting the mix in the fridge for a few minutes.
Step 4
Taste test the mixture to ensure that it's to your liking by cooking a small amount of it on the pan. You're primarily checking to ensure that you haven't over-salted the mixture. It should taste savory, but not salty. Feel free to adjust as you like to achieve the taste you want.
Step 5
Once you're happy with the mixture, wrap the dumplings and seal them with an egg wash (1 egg whisked with water). There are many many ways to wrap dumplings. The Woks of Life has a great tutorial/guide on the topic. For beginners, I recommend putting a small amount in the middle of a wrapper, putting egg wash along the edge of one half of the wrapper, and folding it over into a half-moon shape.
Cooking dumplings: Pan frying
Step 6
Heat a small amount of oil in a sauce pan over medium heat
Step 7
Once the pan is hot, add your desired number of dumplings to sear the bottom of the dumplings. If the dumplings don't sizzle when they hit the pan, then the oil isn't hot enough. Sear until the bottoms are golden brown (about 30 secs to a minute). Then, add water to the pan till the water level just about covers the bottom of the dumplings or a quarter of the way up the dumplings.
Step 8
Cover the pan with a lid and steam till the dumplings are cooked through, roughly 5-7 minutes depending on the dumpling size. You can tell when dumplings are done when you can see the filling through the wrapper and the shrimp turns pink. Or you can cut into one to check if it's done.
Cooking dumplings: Boiling
Step 9
Bring a pot of water to a rolling boil
Step 10
Drop desired number of dumplings into pot. Boil dumplings until they float and the wrapper becomes slightly translucent, roughly 5-7 min. Dumplings are cooked through when you can see the meat filling through the wrapper and the shrimp is pink. You can also take out a dumpling and cut it to check.
Freezing dumplings
Step 11
Dumplings can be individually frozen on sheet pans lined with parchment paper dusted with flour. The flour helps prevent the dumplings from sticking (extra insurance cause I really don't like prying dumplings off of pans).
Step 12
Once frozen, the dumplings can be bagged and kept for about 3 months
Notes
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