These dumplings were an excellent compliment to the Foil Wrapped Ginger Chicken. They were fairly easy to prepare. It took some effort to fold the wrappers around the pork and shrimp mixture, though. The good news is the pleats don't have to be perfect to be delicious.
These dumplings are a nice addition to my growing arsenal of Asian recipes. I could mix and match the various dishes to make a varied selection for a satisfying dim sum experience. Hooray!
This recipe makes 24 dumplings and took about an hour to prepare. That's about 30minutes of prep and 30 minutes of cooking. (I steamed three batches of eight at 10 minutes per batch.)
Pork And Shrimp Dumplings
1/2 pound ground pork
1/4 pound peeled, deveined shrimp, chopped
3 green onions, finely chopped
2 inch piece of ginger, peeled and finely shredded
1 tablespoon rice wine
1 tablespoon soy sauce
1 egg, beaten
1. In a bowl mix pork, shrimp, green onions, ginger, rice wine and soy sauce
2. Lay out wrappers on a flat, clean, dry surface. Brush edges with beaten eggs. Place 1 tablespoon of the pork-shrimp mixture in the middle. Fold the edges of the wrappers into pleats.
3. Place a vegetable steamer into a large sauce pan or pot. Line bottom of the steamer with cabbage or parchment paper. Do not line the bottom so that the edges are completely covered because steam needs to fill the entire pot.
4. Steam dumplings in batches, placing them on the steamer so that they do not touch, with the lid on for 10 minutes. Serve immediately.
You can use a microplane to shred the ginger.
You may need to add hot water to the pot as you go to ensure a consistent volume of steam.