Chinese dumplings with pork and shrimp

Chinese dumplings with pork and shrimp

Based on 37 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

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

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