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Pork and Shrimp Dumplings CLINTON KELLY

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A delicious app for the holidays!

ingredients
PORK AND SHRIMP DUMPLING:
nonstick cooking spray
1 pound napa cabbage (cored, thinly sliced)
1/2 pound ground pork
1/2 pound shrimp (shelled, de-veined)
3 scallions (root end removed, roughly chopped)
1 tablespoon soy sauce
2 teaspoons fresh ginger (peeled, grated, peels reserved)
1 teaspoon toasted sesame oil
1 teaspoon Kosher salt
32 round wonton wrappers
SOY DIPPING SAUCE:
1/3 cup soy sauce
1 tablespoon rice vinegar
1 tablespoon lime juice
2 tablespoons scallions (thinly sliced on a bias)
1 teaspoon fresh ginger (peeled, grated)
1 tablespoon sesame seeds
red chili flakes (to taste)

directions
For the Pork and Shrimp Dumplings: Spray a steamer basket with nonstick cooking spray and set aside.
Bring a medium pot of salted water to a boil. Place the cabbage in the boiling water, blanching until wilted, about 2-3 minutes. Strain cabbage, squeezing out any excess liquid and set aside until ready to use.
In the bowl of a food processor fitted with a blade attachment, add the pork, shrimp, scallions, soy sauce, ginger, sesame oil, blanched cabbage and salt, and pulse until mixture is minced and fully combined. Remove mixture to a large bowl.
Using a pastry brush or your fingers, brush a wonton wrapper with water. Place a heaping teaspoon of the pork filling into the center of the wrapper. Pinch sides of the wrapper together to form four points. Press the creases in a clockwise fashion to the side of the wonton pouch (the top of the dumpling should be open). Repeat with the remaining wrappers and filling.
Bring a medium pot filled with 3 inches of water to a boil. Add the reserved ginger peels and reduce to a simmer. Fit pot with the greased steamer basket.
Working in batches, place one layer of dumplings into the prepared steamer basket, making sure the edges of dumplings do not touch each other. Cover and cook for 12-15 minutes. Gently remove the dumplings to a serving platter and serve with the dipping sauce.
For Soy Dipping Sauce: In a medium bowl, whisk together the soy sauce, rice vinegar, lime juice, scallions, ginger, sesame seeds and red chili flake. Remove to serving bowl.
Tip: If you can’t find the round wonton wrappers, use the square shaped ones. Use a 3-inch biscuit cutter to cut into a round shape. Or, fold the square a few times to make a triangle, then cut off the edges to make a circle!

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