Let me tell you about these amazing dumplings. I just love these so much, I don’t think I can ever live without them again. I don’t want to and I don’t plan to. And by that, I mean having a portion or two in the freezer ready to steam at a moments notice.
I do have to confess, that I am not the greatest dumpling shaper, but as longs as the little package is closed, who cares. The flavor of the filling is the best ever. You can use this dumpling recipe to make wonton soup, pot stickers, or even deep fry them and serve them as wontons.
They do take a little time and patience, but it’s worth the effort. Just take your time.
I used to watch my mom make these as a kid, and she would sit at the dining room table with a glass of Sherry, and make it an “afternoon thing”. She would make tons for parties and we loved them big time. It has always been one of my favourite snacks.
Now I have them as dinner because they’re just too good to just eat a few.
This filling is inspired on her recipe but with my own twist.
Make ‘em, Love ‘em and thank me later (;
Juicy and tender dumplings, better than take out. (Can be frozen)
Ingredients Chinese Dumplings:
- 200 gr. / ½ lb. finely chopped raw shrimp
- 300 gr. / ½ lb. ground pork
- 1 cup shredded white cabbage
- 2 cloves garlic, minced
- 3 green onions, thinly sliced
- 2 tsp. freshly grated ginger
- 1 tbsp. soy sauce
- 1 tbsp. oyster sauce
- 1 tsp. sesame oil
- 1 tsp. sambal oelek
- 1 large egg, lightly beaten
- freshly ground black pepper, to taste
- 40 won ton wrappers (store bought) cut into 4 or home made,
- 2 tablespoons vegetable oil, or more, as needed
- In a large bowl, combine shrimp, pork, cabbage, garlic, green onions, ginger, soy sauce, oyster sauce, sesame oil, sambal oelek, and egg. Season with pepper.
- To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Place the dumpling in your hand and using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.
- Heat vegetable oil in a large skillet over medium heat. Working in batches, add dumplings in a single layer and cook until bottoms begin to brown, about 30 seconds. Add 1/2 cup water, cover and cook/steam for about 4 minutes; uncover and cook until the liquid has evaporated completely and the bottoms are crisp and golden brown, about 2 more minutes. Repeat with remaining dumplings, adding more vegetable oil as needed.
- Serve immediately with dipping sauce.
Ingredients Dipping sauce:
- 2 tbsp. soy sauce
- 4 tbsp. sweet chili sauce
- 2 tbsp. water
- Add some sliced chili Mix together
Mix together in a small bowl.
Ingredients Wonton wrappers:
- 4oo gr. plain flour
- 2 medium eggs
- 1/2 tsp. salt
- About 200 ml. / a little less than 1 cup water
- Corn starch
Mix the ingredients in a bowl until it comes together. Don’t add all the water at once but see how it goes. Add a little flour if it’s too wet or a little water if it’s too dry.
Knead for about 10 minutes.
Form a ball and leave, covered with plastic, to rest for about 20 minutes.
Roll out the dough onto a floured surface. Shape into a square and cut into smaller squares.
Roll into small balls.
Again roll out each ball into a disk, using enough corn starch so they don’t stick.