Shrimp And Pork Dumplings Recipes

SHRIMP AND PORK SHU MAI DUMPLINGS

Steps:

• For the filling: In the bowl of a food processor, add the shrimp, ground pork, sesame oil, soy sauce, cornstarch, ginger, garlic, green onions, egg whites, lemon juice and sprinkle with salt and pepper. Pulse the ingredients until smooth, 3 to 5 times. It should be somewhat chunky, not totally pureed. Put the filling into a bowl and fold in the water chestnuts.
• To determine if the filling is seasoned well, make a small patty, about 2 tablespoons. Place a small saute pan over medium-high heat and add 1 tablespoon canola oil. Once heated, add the tester patty and cook on both sides until browned, 2 to 3 minutes. Remove from the pan and place onto a paper-towel-lined plate and taste. Adjust seasoning to the remaining filling if needed.
• Prepare the dumplings according to desired assembly. Serve with Sesame-Soy Dipping Sauce.
• Line each tray of your bamboo steamer with cabbage leaves and cover with the lid. Bring 1 to 2 inches of water to a boil in a large, wide pan. Set the bamboo steamer over the pot. Continue to add water as needed.
• Place a wonton wrapper on a clean surface and add about 2 teaspoons of the filling in the center of the wrapper. Brush the edges of the wrapper with water. Fold and pleat as you gather the wrapping around the filling, leaving the top of the filling uncovered. Gently tap the shu mai on your work surface, flattening the bottom and allowing it to stand upright and make a basket shape.
• Put the shu mai in the cabbage-lined steamers and cover with the lid. Steam the dumplings until cooked through, 5 to 10 minutes.
• Place a wonton wrapper on a clean surface and add about 2 teaspoons of the filling in the center of the wrapper. Brush the edges of the wrapper with water. Take one edge of the wonton wrapper and fold it to the other side, creating a half moon shape. Then starting at one end of your half moon, make gentle folds, pleating and pressing the top side of the wrapper onto the bottom side as you work around the half moon.
• Have about 1/2 cup water, a large skillet and a lid for the skillet handy. Heat the skillet with 1 to 2 tablespoons of canola oil over high heat. Once the skillet is hot, place the number of dumplings you want to cook smooth-side down in the skillet. Allow them to sear until the bottoms turn golden brown, 1 to 2 minutes. Add the water, immediately cover with the lid and let the dumplings steam for another 3 to 4 minutes.
• Line each tray of your bamboo steamer with cabbage leaves and cover with the lid. Bring 1 to 2 inches of water to a boil in a large, wide pan. Set the bamboo steamer over the pot. Continue to add water as needed.
• Place a wonton wrapper on a clean surface and add about 2 teaspoons of the filling in the center of the wrapper. Brush the edges of the wrapper with water. Take one edge of the wonton wrapper and fold it to the other side, creating a half moon shape. Then take the 2 ends of the half moon and fold them into each other, pressing the ends together to secure the shape, creating the wonton.
• Put the wontons in the cabbage-lined steamers and cover with the lid. Steam the dumplings until cooked through, 5 to 10 minutes.
• Whisk together the soy sauce, vinegar, garlic, ginger, oil, honey and green onions, and set aside until ready to serve.

STEAMED PORK AND SHRIMP DUMPLINGS

Steps:

• Place the first 10 ingredients in a food processor; cover and process until finely chopped., Place 2 teaspoons pork mixture in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water. Bring corners of wonton wrapper over filling and twist to form a bundle; pinch edges to seal. Repeat., Line a steamer basket with three lettuce leaves. Arrange a fourth of the dumplings 1 in. apart over lettuce; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 10-12 minutes or until a thermometer reads 160°. Discard lettuce. Repeat., Combine the sauce ingredients; serve with hot dumplings.

SHRIMP AND PORK POT STICKERS

Steps:

• Make dumplings:
• Stir together 1 1/2 cups flour and lukewarm water (1/2 cup) in a bowl until a shaggy dough forms. Knead on a lightly floured surface, adding more flour as needed if dough is sticky, until smooth, about 1 to 2 minutes. Dust dough lightly with flour and cover with an inverted bowl, then let stand at room temperature at least 10 minutes and up to 1 hour (to let gluten relax).
• If using fresh water chestnuts, scrub very well, then peel with a sharp paring knife and rinse. Cover fresh water chestnuts with 1 1/2 cups water in a 1-quart saucepan and bring to a boil, then boil until chestnuts are crisp-tender and slightly translucent, about 5 minutes. Drain in a colander and rinse under cold water to cool.
• Cut fresh or canned water chestnuts into 1/4-inch dice and put in a medium bowl along with shrimp, pork, scallions, soy sauce, ginger, and sesame oil. Knead mixture with your hands until just combined, then chill, covered, 10 minutes.
• While shrimp mixture chills, line a large baking sheet with paper towels and dust lightly with flour, then lightly dust work surface with flour. Halve dough and cover 1 half with inverted bowl. Pat remaining half into a flat square, then roll out into a 13-inch square (less than 1/8 inch thick) with a lightly floured rolling pin, dusting work surface with additional flour as needed. Cut out 12 rounds, very close together, using cutter. (If dough sticks to cutter, lightly dip cutter in flour and shake off excess). Reroll scraps if necessary.
• Transfer rounds to lined baking sheet and cover loosely with another layer of paper towels lightly dusted (on top) with flour. Roll out remaining half of dough and cut out 12 more rounds in same manner, then transfer rounds to top layer of paper towels.
• Line another large baking sheet with paper towels and dust lightly with flour. With your hand palm-up, put 1 dough round on fingers near palm, then put 1 tablespoon pork mixture in center of round and fold it over filling to form an open half-moon shape. With a wet finger, moisten border along lower inner edge of round. Using thumb and forefinger of one hand, form 10 to 12 tiny pleats along unmoistened edge of dumpling skin, pressing pleats against moistened border to enclose filling. The moistened border will stay smooth and will automatically curve in a semicircle. Stand dumpling on a baking sheet and form 23 more dumplings in same manner (you may have some filling left over), arranging them in 1 layer, about 1/2 inch apart. Cover loosely with paper towels.
• Make sauce:
• Stir together soy sauce, vinegar, water, and chile oil in a small bowl. Restir just before serving.
• Cook dumplings:
• Heat vegetable oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking, then arrange 7 dumplings, seam sides up, in a tight spiral pattern in center of skillet. Arrange remaining 17 dumplings along outer edge (they should touch one another). Fry dumplings until bottoms are pale golden, 2 to 3 minutes. Add 1/2 cup water, tilting skillet to distribute, then cover tightly with a lid and cook until liquid is evaporated and bottoms of dumplings are crisp and golden, 7 to 10 minutes. (Use a spatula to loosen and lift edges to check bottoms; replace lid and continue cooking if necessary, checking after 1 to 2 minutes.) Remove lid and invert a large plate with a rim over skillet. Using pot holders and holding plate and skillet tightly together, invert dumplings onto plate. Serve dumplings immediately, with dipping sauce.

PORK-AND-SHRIMP CHIVE DUMPLINGS

Steps:

• Make the filling: Heat the corn oil in a small saucepan over medium-low heat. Add the onion and garlic and cook, stirring, until caramelized, 10 to 15 minutes. Let cool completely.
• Meanwhile, whisk the bouillon powder, sugar, 1 tablespoon salt and the white pepper in a small bowl. Mix the pork, shrimp and potato starch in a large bowl, then stir in the seasoning mixture. Fold in the chives, sesame oil and the onion-garlic mixture. (Chinese chives, also called garlic chives, have a strong garlic flavor. It's worth seeking them out for this recipe.)
• Form the dumplings: Spoon about 1 tablespoon of the filling onto a potsticker wrapper. (Keep the remaining wrappers loosely covered with a damp paper towel as you work.) Dip a finger in water and run around the edge of the wrapper, then fold into a half moon; press the edges with your fingers. Transfer to a baking sheet and repeat with the remaining wrappers and filling.
• Pan-fry the dumplings in batches: Heat a large nonstick skillet over medium heat and coat with 1 1/2 to 2 tablespoons corn oil. Add a single layer of dumplings and cook, undisturbed, until golden brown on the bottom, 1 to 2 minutes. Carefully add enough water to the pan until it reaches about one-third of the way up the side of the dumplings. Loosely cover the skillet and cook until the water evaporates and the dumplings are cooked through, 4 to 5 minutes. Uncover the skillet, flip the dumplings and cook, adding more corn oil if needed, until golden brown on the other side, 1 to 2 more minutes.

CANTONESE STYLE PORK AND SHRIMP DUMPLINGS

Steps:

• In a large bowl, combine the pork, watercress, water chestnuts, green onion, oyster sauce, sesame oil, garlic, soy sauce, ground white pepper and salt and mix together well.
• Place 1/2 teaspoonful of this filling onto each dumpling skin. Place 1 shrimp on the filling, slightly wet the edge of the dumpling skin, fold over and pinch with your fingers to form a seal all the way around.
• To cook: Pan fry the dumplings in a large skillet over medium heat with oil for 15 minutes, turning over halfway through OR Place them in a pot of boiling water for 10 minutes; drain and serve in hot chicken broth.

BOILED SHRIMP AND PORK DUMPLINGS

Steps:

• Mix all ingredients except wonton wrappers and stock.
• Place a teaspoon of meat mixture in the center of wrappers.
• Enclose the filling - you can shape the wontons into any shape you want. Don't forget to wet the edges of wrappers to ensure the filling is sealed well.
• Boil the chicken stock over high heat.
• Reduce heat to low and simmer.
• Carefully put dumplings into stock and cook, covered, until dumplings float in the surface. Don't crowd the dumplings - you may need to repeat this step for 2-3 times.
• Add the vegetables along with the last batch of dumplings, if using.
• Add salt, pepper, or soy sauce to taste.
• Enjoy!

KHANOM JEEB (PORK AND SHRIMP DUMPLINGS)

Steps:

• Heat vegetable oil in a small skillet over medium-low heat; add minced garlic. Slowly cook garlic until golden brown, about 5 minutes. Remove skillet from heat.
• Crush peppercorns using a mortar and pestle until powdery. Add peeled garlic and a pinch of salt; crush into a paste. Mix cilantro stems into the paste.
• Mix paste, pork, shrimp, water chestnuts, dark soy sauce, 1 tablespoon white sugar, fish sauce, tapioca starch, light soy sauce, and 1/2 teaspoon salt together in a large bowl. Spoon 1 to 2 teaspoons pork-shrimp mixture into the center of each wonton wrapper. Fold the wrapper over the filling, sealing the edges together and creating a purse-like pouch.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add wontons, cover, and steam until the filling is cooked through, about 10 minutes.
• Whisk rice vinegar, light soy sauce, 1 tablespoon white sugar, scallions, and bird's eye chile together in a bowl until dipping sauce is well mixed.
• Serve Khanom Jeeb with a drizzle of garlic oil and dipping sauce on the side.