Tasty Tuesday: Pork and Shrimp Dumplings

In my last post, I told you about this wedding gift that we didn’t open until now. It’s a 20-piece cookware set and the one item I loved the most from the set is the steamer. I have always wanted to cook steamed food but the only steamer I have at home is that single layer steamer which is actually just an accessory to a rice cooker. The old steamer works but this new one is a lot better πŸ™‚

The very first dish I made from the new steamer is a steamed favorite: Pork and Shrimp Dumplings.

 

 

 

 

 

I have never made dumplings before and I was expecting the “wrapping” part to be the most difficult but it turned out to be the most fun! It really wasn’t that hard at all πŸ™‚

Ingredients (Makes 40dumplings):

  • 1/2 kilo ground pork with a little fat
  • 1/2 kilo shrimps, peeled and chopped
  • 1/3 cup chopped jicama
  • 1/3 cup chopped carrots
  • 1 medium onion, minced
  • 1 medium egg
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 Tbsp. sesame oil
  • dumpling wrappers

You’ll need another egg to seal the edges.

Put all the ingredients in a bowl and mix them together. Get dirty and use your hand. Meanwhile, whisk up an egg. You will use this to seal your wrapper edges.

 

When you have mixed everything, you’re ready to wrap.

Get a piece of dumpling wrapper. Scoop up about a tablespoonful of the meat mixture and place it at the center of the wrapper. Dip your finger into the whisked egg and wash it along the edge of the wrapper.

 

Now, here’s a video that will teach you how to fold the dumpling wrapper. When I watched it, I was like “WTF how can she do that?!” Well, don’t exaggerate your fear that you won’t be able to copy how the girl in the video does it. You can do it with your very own “Tada” without sweating it out. It will all just come to you πŸ™‚ It’s really easy. Promise.

 

When you’re done wrapping up about 40 pieces of dumplings or just when you’re done wrapping the entire meat mixture, get ready to line the base of your steamer.Β  Remember to line the bottom of the steam pan with wax paper or leftover leafy veggies to prevent your dumplings from sticking. Since I didn’t have both, I used an ordinary bond paper. Just don’t forget to make holes so that you don’t defeat the purpose of steaming.

 

Brush a little amount of oil on top of the bond paper. Lay it on the base of the steam pan. Position your dumplings and make sure they don’t stick to each other.

 

 

Get water to a rolling boil and steam the dumplings for 15-20 minutes.

Serve with soy sauce, calamansi, and chili paste πŸ™‚

You can store your dumplings in the freezer if you don’t want to cook them yet.

You can also deep-fry them and serve with sweet and sour sauce πŸ™‚ Homemade sweet and sour sauce is very easy. Just bring to a boil 1/3 cup white vinegar, 4 tbsp. sugar, 2 tbsp. ketchup, and 1 tbsp. soy sauce. Dissolve 2 tsp. cornstarch in 4 tsp. water and mix it with the vinegar sauce. Simmer for 2 minutes before serving.

 

Try this at home and have a bonding moment with your kids or hubby as you wrap the dumplings up πŸ™‚

And if you feel frustrated for not having been able to get that “pleats” on the dumpling wrapper, just fold it any way you like. It’s a free world and there are a thousand ways to seal in the meat inside πŸ™‚

 


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6 thoughts on “Tasty Tuesday: Pork and Shrimp Dumplings

    • January says:

      glad to hear you’re thinking about a steamer πŸ™‚ i think it’s a great kitchen appliance, especially if like me, you’re always cravin’ for Chinese food πŸ˜›

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