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Serves
US | Metric
Ingredients
Dumpling dough
  • 2 Cups Flour
  • ¾ Cup Water
  • 2 Pinch Salt (warm)
Mushroom salt
  • 1 Oz Dried mushrooms
  • ½ Cup Kosher salt
Pork and shrimp filling
  • ½ lb Ground pork
  • ½ lb Diced shrimp (thawed, peeled, deveined)
  • 2 Pcs cloves garlic (minced)
  • 1½ Pcs carrots (brunoise)
  • ½ tsp Ginger (minced)
  • 2 Pcs Ginger
  • ½ tbsp Mushroom salt
  • ½ tbsp Kosher salt
  • 2 tsps Brown sugar
  • ½ tsp Sesame oil
Sauce
  • ½ Cup Soy sauce
  • 3 tbsps Sesame oil
  • 3 Garlic cloves (brunoise)
  • 2 tbsps Chili pepper
  • 1½ tsps Ginger (brunoise)
  • 2 Pcs green onions (sliced thin)
Garnishes
  • 1 Pc green onion (sliced thin)
Pork and shrimp dumplings Pork and shrimp dumplings

Pork and shrimp dumplings

Inspired by the amazing Chinese cuisine, this dish is the perfect combo of flavours and textures. An umami bomb. Served with a delicious salty and spicy sauce.

Prep 1 hour
Total 1 hour 30 minutes

Mushroom salt:

  • Mix the salt and the dry mushrooms and blitz until smooth.
  • Set aside


Dough:

  • Mix the salt and flour in a medium size bowl.
  • Add the water and start bringing it together using a spatula then your hands.
  • Place the dough on your working bench and start kneading it until its nice and smooth and elastic.
  • Put it back in the bowl, cover it and place it in the fridge to rest for 20 minutes.
  • Split the dough in half and roll the dough into a sausage, cut in half again. You will end up with 4 even sausages.
  • Cut the dough to 30 equals pieces.
  • Making sure your bench is floured, roll you dough balls to an about 4 in wide and .5 mm thin.
  • Cover with a wet towel and set aside


Filling:

  • Mix all the ingredients together and set aside.
  • Make sure all your vegetables cuts are small and uniform.


Sauce:

  • Mix all the ingredients in a bowl and whisk it for couple minutes.
  • Set aside


Assembling:

  • In the centre of you palm, place the wrapper.
  • Add about a tbsp worth of filling in the centre of the dough wrapper.
  • Wet the top half with a tiny bit of water and fold it, making sure its air tight. For different techniques and a better visual, check my YouTube video where I'll walk you through the process.
  • Line up a bamboo steamer with parchment paper or banana leaves and place it in a pan with hot water.
  • Make sure, the bamboo doest tough the sides so it doesn't burn.
  • Place the dumplings and cook it with the top on for 10 min.
  • Repeat the process until all cooked.
  • Serve with sauce and chopped scallions.
  • Bon Appetit!


Pork and shrimp dumplings Pork and shrimp dumplings

Pork and shrimp dumplings

Inspired by the amazing Chinese cuisine, this dish is the perfect combo of flavours and textures. An umami bomb. Served with a delicious salty and spicy sauce.

favorite
print
like
Prep 1 hour
Total 1 hour 30 minutes
Serves
US | Metric
Ingredients
Dumpling dough
  • 2 Cups Flour
  • ¾ Cup Water
  • 2 Pinch Salt (warm)
Mushroom salt
  • 1 Oz Dried mushrooms
  • ½ Cup Kosher salt
Pork and shrimp filling
  • ½ lb Ground pork
  • ½ lb Diced shrimp (thawed, peeled, deveined)
  • 2 Pcs cloves garlic (minced)
  • 1½ Pcs carrots (brunoise)
  • ½ tsp Ginger (minced)
  • 2 Pcs Ginger
  • ½ tbsp Mushroom salt
  • ½ tbsp Kosher salt
  • 2 tsps Brown sugar
  • ½ tsp Sesame oil
Sauce
  • ½ Cup Soy sauce
  • 3 tbsps Sesame oil
  • 3 Garlic cloves (brunoise)
  • 2 tbsps Chili pepper
  • 1½ tsps Ginger (brunoise)
  • 2 Pcs green onions (sliced thin)
Garnishes
  • 1 Pc green onion (sliced thin)

Mushroom salt:

  • Mix the salt and the dry mushrooms and blitz until smooth.
  • Set aside


Dough:

  • Mix the salt and flour in a medium size bowl.
  • Add the water and start bringing it together using a spatula then your hands.
  • Place the dough on your working bench and start kneading it until its nice and smooth and elastic.
  • Put it back in the bowl, cover it and place it in the fridge to rest for 20 minutes.
  • Split the dough in half and roll the dough into a sausage, cut in half again. You will end up with 4 even sausages.
  • Cut the dough to 30 equals pieces.
  • Making sure your bench is floured, roll you dough balls to an about 4 in wide and .5 mm thin.
  • Cover with a wet towel and set aside


Filling:

  • Mix all the ingredients together and set aside.
  • Make sure all your vegetables cuts are small and uniform.


Sauce:

  • Mix all the ingredients in a bowl and whisk it for couple minutes.
  • Set aside


Assembling:

  • In the centre of you palm, place the wrapper.
  • Add about a tbsp worth of filling in the centre of the dough wrapper.
  • Wet the top half with a tiny bit of water and fold it, making sure its air tight. For different techniques and a better visual, check my YouTube video where I'll walk you through the process.
  • Line up a bamboo steamer with parchment paper or banana leaves and place it in a pan with hot water.
  • Make sure, the bamboo doest tough the sides so it doesn't burn.
  • Place the dumplings and cook it with the top on for 10 min.
  • Repeat the process until all cooked.
  • Serve with sauce and chopped scallions.
  • Bon Appetit!