Zucchini Shrimp Dumpling
Ingredients
Filling:
100g ground pork (30/70 fat/lean)
40g Shrimp Paste
13g Green Onions chopped
12g Oyster Sauce
12g Sesame Oil
8g Finely Minced Ginger
5g Sugar
7 deveined + peeled shrimp chopped
Zucchini mix:
2 zucchinis shredded
pinch of dried parsley, salt and dash of sesame oil
Dough:
*makes about 13 dumpling wrappers (13g per wrapper)
80g AP Flour (Korean Brand pref.)
10g Sweet Rice Flour
40g warm water
In a bowl combine warm water, AP flour and sweet rice flour. Knead for 10 mins or until dough has no dry flakes. Cover dough and let it rest for 10 mins.
Shred 2 zucchinis. Squeeze all of the liquid out from the zucchini in a cheese cloth or thin towel. Place in a bowl and add in dried parsley, salt and sesame oil to taste.
In a separate bowl, mix ground pork, shrimp paste, green onion, oyster sauce, sesame oil, minced ginger, sugar, and chopped shrimp. Mix until filling looks pasty and thick.
After dough is done resting, divide it into 10 equal pieces (approx. 13g each). Roll each dough out (approx. 3in diameter). Add on small scoop of meat filling and on top add the zucchini mixture. Close dumpling to whichever pleat you want. Should make about 7-10 dumplings. Depends on the amount of filling you use per dumpling.
Place dumplings in a bamboo steamer. Once water starts boiling, place steamer on top and steam for 12 mins.
I like eating these dumplings as is or with my favorite chili oil. If you do decide to use a dipping sauce, please try the dumplings on its own first! The zucchini is so refreshing and sweet :) you might end up deciding enjoying it as is~
