Description
Enjoy the deliciousness of homemade dumplings filled with a savory mix of pork and shrimp, all wrapped in tender, freshly made dough. Perfect for any gathering, these dumplings are complemented by a flavorful dipping sauce that enhances their taste.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup boiling water
- 1/4 cup cold water
- 1/2 teaspoon salt
- 1 pound ground pork
- 1/4 cup finely chopped green onions
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- 1/4 cup water
- 1 pound raw shrimp, peeled and deveined
- 1/4 cup finely chopped water chestnuts
- 1 tablespoon ginger, minced
- 1 tablespoon cornstarch
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon chili oil (optional)
- 1 teaspoon minced garlic
Instructions
- In a large mixing bowl, combine the all-purpose flour and salt. Mix well to ensure the salt is evenly distributed.
- Gradually pour in the boiling water while stirring with a fork or chopsticks. This helps to cook the flour slightly and creates a dough that is easier to work with.
- Once the mixture is cool enough to handle, add the cold water and knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
- Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes.
- In a large bowl, combine the ground pork, chopped green onions, soy sauce, oyster sauce, sesame oil, sugar, white pepper, and water.
- Using your hands or a spatula, mix the ingredients thoroughly until well combined. The mixture should be sticky and hold together well.
- Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes.
- In a food processor, add the peeled and deveined shrimp. Pulse until the shrimp are coarsely chopped but not pureed.
- Transfer the chopped shrimp to a mixing bowl and add the finely chopped water chestnuts, soy sauce, minced ginger, cornstarch, sesame oil, and white pepper.
- Mix everything together until well combined. The filling should be slightly sticky and hold together.
- Cover the bowl and let the filling rest in the refrigerator for about 30 minutes.
- After the dough has rested, divide it into two equal portions. Keep one portion covered while you work with the other.
- On a floured surface, roll out the dough into a long log about 1 inch in diameter. Cut the log into small pieces, about 1 inch each.
- Flatten each piece with your palm and then roll it out into a thin circle, about 3 inches in diameter. Make sure the edges are thinner than the center.
- Place about 1 tablespoon of the pork filling or shrimp filling in the center of each wrapper.
- To seal the dumpling, fold the wrapper in half over the filling, pinching the edges together to create a half-moon shape. You can crimp the edges for a decorative touch.
Notes
- Ensure the dumpling wrappers are thin for a delicate texture.
- You can freeze the assembled dumplings for later use; just steam or boil them directly from the freezer.
- Adjust the dipping sauce ingredients to taste, adding more chili oil for extra heat if desired.
- Prep Time: 60 minutes
- Cook Time: 15-20 minutes