These pork and shrimp dumplings are the best dumplings I have cooked yet. I love how the combination of the pork and shrimp make savoury goodness in one bite. This Chinese food is very relaxing to make; you’ll love the whole process! Here’s how you can make your best dumplings yet.
Pork and Shrimp DumplingsPrint Recipe
- 1/2 kilo of ground pork with a bit of fat
- 1/2 kilo of shrimps, peeled and chopped
- 1/3 cup of chopped jicama
- 1/3 cup of chopped carrots
- 1 medium onion, minced
- 1 medium egg
- 1/2 teaspoon of salt
- 1/2 teaspoon of pepper
- 2 tablespoons of sesame oil
- Dumpling wrappers
- Put all of the ingredients in a big bowl and mix them. Get dirty and use your hand. Meanwhile, whisk up an egg. You will use this to seal your wrapper edges.
- When you have mixed everything, you’re ready to wrap.
- Get a piece of the dumpling wrapper. Scoop up about a tablespoonful of the meat mixture and place it at the centre of the wrapper. Dip your finger into the whisked egg and wash it along the edge of the wrapper.
- When you’re done wrapping up about 40 pieces of dumplings or just when you’re done wrapping the entire meat mixture, get ready to line the base of your steamer. Remember to line the bottom of the steam pan with wax paper or leftover leafy veggies to prevent your dumplings from sticking. Since I didn’t have both, I used ordinary bond paper. Just don’t forget to make holes so that you don’t defeat the purpose of steaming.
- Brush a tiny amount of oil on top of the bond paper. Lay it on the base of the steam pan. Position your dumplings and make sure they don’t stick to each other.
- Get water to a rolling boil and steam the dumplings for 15 to 20 minutes.
- Serve with soy sauce, calamansi or lemon, and chilli paste.
- You can store your dumplings in the freezer if you don’t want to cook them yet.
- You can also deep-fry them and serve them with sweet and sour sauce.