Chinese dumplings with pork and shrimp

Chinese dumplings with pork and shrimp

Based on 38 ratings

Difficulty

Hard 💪

Preparation

120 min

Baking

0 min

Resting

30 min

Ingredients

2Servings
250 g
flour
345 ml
water
40 ml
vegetable oil
1
eggs
75 g
shrimp
5 g
ginger
100 g
Chinese chives
150 g
ground pork
1 tbsp
light soy sauce
1 tsp
sugar
tsp
glutamate
½ tsp
salt
20 g
garlic
35 ml
dark rice vinegar
flour (for dusting)
salt
MetricImperial

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

Recipes made to your taste

Get your personalized recipe picks in 10 seconds.

How-To Videos

how-to-fill-dumplings

How to fill dumplings

homemade-dumpling-wrappers

How to roll out homemade dumpling wrappers

how-to-prepare-shrimp

How to prepare shrimp

how-to-peel-ginger

How to peel ginger

Nutrition per serving

Cal901
Fat31 g
Protein36 g
Carb119 g
  • Step 1/15

    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.
    • 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

    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.
    • 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

    In a small bowl, whisk eggs until well combined.
    • 1 eggs
    • bowl (small)

    In a small bowl, whisk eggs until well combined.

  • Step 4/15

    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.
    • 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

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

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

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

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

  • Step 8/15

    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.
    • 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.

    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

    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.
    • 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.

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

  • Step 12/15

    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.
    • 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

    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.
    • 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

    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.
    • 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

    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!
    • 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!

    Chinese dumplings with pork and shrimp

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!