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Chinese dumplings with pork and shrimp
Ingredients
Utensils
stand mixer with dough hook, kitchen towel, 2 bowls (large), 2 bowls (small), saucepan (small), chopsticks, cutting board, knife, rolling pin, paper towels, saucepan (large), cooking spoon, slotted spoon, garlic press
How-To Videos
See allHow to fill dumplings
How to roll out homemade dumpling wrappers
How to prepare shrimp
How to peel ginger
Nutrition per serving
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.
Step 3/ 15
- 1 eggs
- bowl (small)
In a small bowl, whisk eggs until well combined.
Step 4/ 15
- 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.
Step 6/ 15
- 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.
Step 8/ 15
- 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.
Step 11/ 15
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.
Step 14/ 15
- 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!
Tags
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