There are days when I have a craving for dumplings, the ones with a thin wrapper and delicious meat filling, with not too much fat and lots of flavor. The frozen dumplings just don’t cut it, and some restaurants just don’t make it the way I like it. So today, I decided to make my own. I figured it had to be just as easy as making lumpia (Filipino eggs rolls). Granted, that takes some practice with rolling them perfectly.
Boiled Pork and Shrimp Dumplings
Shrimp and Pork Dumplings
Ingredients
Filling
- 1/2 lb ounces shelled, deveined medium shrimp, chopped
- 1/2 lb ounces ground pork ( 1/4 cup)
- 1 teaspoon ginger, minced
- 1 clove garlic, minced
- 1 scallion finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon salt
- Pinch of freshly ground pepper
- One package dumpling wrappers
- 1 tablespoon corn starch, dissolved in 1 tablespoon water
Dipping Sauce
- 2 tablespoons soy sauce
- 2 tablespoons hot chili oil
- 1 tablespoon rice vinegar
Directions
- Dipping Sauce: To make the sauce: In a small bowl, combine the soy sauce, hot chili oil, and vinegar.
- Filling: Combine, the pork, shrimp, ginger, garlic, scallions, salt, pepper, soy sauce and sesame oil. Mix well, but be careful not to overwork the meat.
- Making the Dumplings: Put a heaping teaspoon of filling in the center of each wrapper. Brush the edges with corn starch water. Fold the wrappers in half over the filling, pinching the edges together to form semi-circles. Put the dumpling on a plate and repeat. Makes about 30 dumplings.
- Cooking the Dumplings: Bring a large pot of salted water to a boil. Add the dumplings and boil until tender and cooked through, about 5 minutes. Drain the dumplings well and serve with soy sauce and chili sauce.
