Shrimp and Pork Dumplings
Delicious recipe for Chinese dumplings with shrimp and pork. They can be steamed or cooked in an oiled and covered skillet. If you choose to prepare them in the skillet, they are known as potstickers and are allowed to brown at the bottom in the skillet.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
- 1/2 kilos ground pork
- 1/4 kilos shrimp, peeled, deveined
- 1/2 cups water chestnuts, canned
- 6 shiitake mushrooms
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- 1 tablespoon rice vinegar, mirin
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- 2 teaspoons sesame oil
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- 1 tablespoon chives, chopped
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- 1 tablespoon cornstarch
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- 30 gyoza, or wontons for the dumplings
Preparation
1h
0 mins
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- Chop the pork with a fork to separate it. Place it in a bowl and add the shrimp (dry; if they are wet, first use a paper towel to absorb the moisture). Chop the shrimp very finely (it should be almost like a paste). Add the meat to the chopped water chestnuts and finely chopped mushrooms. Add the rest of the ingredients (soy sauce, rice vinegar, salt, sesame oil, sugar, pepper, scallions, ginger, egg white, and cornstarch). Mix well.
- To prepare the dumplings, place the dumpling dough (available at an Asian supermarket) and put a tablespoon of the filling you prepared in the center. Put a little water on the edge of the dough and seal it by forming pleats around it. Continue with the rest of the dumplings until finished.
- In a steamer for dumplings, place a round piece of parchment paper (to prevent the dumplings from sticking). Arrange the dumplings with half a centimeter of space between them on the parchment paper. Put a pot of water to boil, and when it is boiling, place the steamer on top and cook the dumplings for 15 minutes on high heat. Serve with prepared soy sauce.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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