Chinese dumplings with pork and shrimp

Step 1/ 15

• 250 g flour
• 255 ml water
• salt

• stand mixer with dough hook

In a standing mixer or with a hand mixer, beat together flour, a pinch of salt, and parts of the water and knead for approx. 5 – 7 min. until a smooth dough forms.

Step 2/ 15

• flour (for dusting)

• kitchen towel
• bowl (large)

On a lightly floured surface, continue to knead dough by hand until smooth. Place into a bowl and cover with a clean kitchen towel. Set aside and allow to rest for approx. 30 – 40 min.

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• 1 eggs

• bowl (small)

In a small bowl, whisk eggs until well combined.

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• 30 ml vegetable oil

• saucepan (small)
• chopsticks

In a small saucepan, heat parts of the vegetable oil over medium-high heat until hot. Add eggs to pan and scramble for approx. 3 – 5 min. until eggs are fluffy and broken down into small pieces. Transfer to a plate and set aside to cool down.

Step 5/ 15

• 75 g shrimp
• 5 g ginger
• 100 g Chinese chives

• cutting board
• knife

Peel shrimp and roughly chop. Mince ginger and finely chop Chinese chives.

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• 150 g ground pork
• 1 tbsp light soy sauce
• ½ tsp sugar
• ½ tsp salt
• 90 ml water
• ⅛ tsp glutamate

• bowl (large)

In a large bowl, combine scrambled eggs, ginger, minced meat, soy sauce, sugar, glutamate, and salt. Add the remaining water and mix well to combine.

Step 7/ 15

• 10 ml vegetable oil

Add shrimp and chives to the bowl. Add remaining vegetable oil and stir to combine.

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• flour (for dusting)

On a lightly floured work surface, knead the dough. Using a sharp knife, separate into 4 equally sized portions. Halve quarters and roll each portion into a small log. Cut each log into 8 walnut-sized pieces.

Step 9/ 15

Roll dough portions on a lightly floured surface to cover each side with flour. Then, using little pressure, flatten the dough pieces with the palm of your hand.

Step 10/ 15

• rolling pin

With a small rolling pin, roll each piece into a circle in the size of a small hand palm. To avoid tearing, make sure that the center of the dumpling is slightly thicker.

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Place approx. 1 teaspoon of the filling in the center of each round.

Step 12/ 15

• paper towels

Fold over one side to form a half circle and press the center. Then, tightly seal the remaining edges while releasing any extra air. Make sure that all sides are closed firmly. Place dumplings on a plate lined with paper towel.

Step 13/ 15

• saucepan (large)
• cooking spoon

Half-fill a large saucepan with water and bring to a boil. Then, gently, but quickly slide in approx. 1/3 of the dumplings. Using a cooking spoon, carefully stir the dumplings to avoid sticking. When the water returns to a boil, add one cup of cold water to lower the temperature. Return to a boil and then add more cold water. Repeat for two more times. Stir occasionally.

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• slotted spoon

When the fourth cup of cold water is added, immediately turn off the heat and remove dumplings from the pan using a skimmer. Place on a plate and allow to drain. Cook remaining dumplings.

Step 15/ 15

• 35 ml dark rice vinegar
• ½ tsp sugar
• 20 g garlic

• bowl (small)
• garlic press

For the dip, place vinegar into a small bowl. Add sugar and stir to combine. Press garlic into the bowl and mix well. Dip hot dumplings into the sauce and enjoy!

Enjoy your meal!