Pork Chive Shrimp Dumplings
Contrary to popular belief, I once also made dumplings with pre-made wrappers and also did my mom and grandma.
As much as I prefer dumplings with freshly made wrappers, that doesn’t mean I dislike pre-made wrappers.
After years of not using them, I realize I kinda SUCK at them (they’re so thick and I gotta keep dipping my fingers hahahah) but they did save me a lot on time.
The point is…as much as I try to romanticize making dumplings from scratch and elevating them through creativity and innovation (intentional cooking) that doesn’t decrease the level of appreciation I have for “simple” foods.
You can’t compare because they are within their own category and sometimes the most impactful dishes are…in this case, foods that make me feel warm, satisfied and hits the spot :)
The classic pork and chive and sometimes shrimp dumpling. Always fulling stocked in the freezer and I hope you can stock these up in your freezer as well!
Ingredients (filling) Makes Approx. 100 dumplings
1100g ground pork (80 lean/ 20 fat)
250g chopped shrimp
33g grated ginger
50g scallions
33g sugar
66g sesame oil
66g shaoxing cooking wine
16g salt
75g oyster sauce
110g water
1 egg
400g chopped Chinese chives (sometimes known as Nira)
Approx. 100 pre-made wrappers (depends on size of wrappers and filling used)
Cooking Directions:
Add ground pork, shrimp, ginger and scallions in a large mixing bowl. Add all of wet ingredients in a separate bowl (for easy mixing). Add wet mix and egg into large protein mix. Mix the shiitake! out of it until it’s a pasty consistency. This allows the filling to stay together and juicy.
It’s now time to make dumplings! I like to put a table spoon amt of filling in each of my dumpling. Seal with water. You can boil them immediately or freeze the remaining on a flat sheet tray covered.
Boil: Add in 10 dumplings when water starts to boil. Boil for approx. 7mins or until dumplings start to float to top. Turn off and let it rest for 2mins. I always like to keep some sesame oil, chili oil, and vinegar at home. That’s my favorite yet simple dumpling sauce :) Enjoy~
