Recipe by riffraff
I like to steam these before a party and then I reheat them in a skillet with a little water and a lid to serve. I like the bottoms a little brown. These freeze beautifully. The number of dumplings you get will depend on how big you make them. I try to have extra wrappers around just in case.
Top Review by tkcuvelier
I love steamed dumplings, and while making these, the meat mixture smelled fantastic. Flavor wise, they were delicious. However, for me, I just can't handle that much salt. A tablespoon of salt combined with the fish sauce definitely was waaaay too much, and I couldn't stand eating more than two before the salt took me out of the running. I will definitely be making these again, because again, the flavors were fantastic. I just will cut back on the salt next time.
- 1 1⁄2 lbs ground pork
- 1⁄2 lb shelled raw shrimp
- 1⁄2 bunch scallion, well-chopped (use as much of the green part that's edible)
- 1⁄2 bunch cilantro, chopped
- 1 tablespoon fish sauce
- 1 tablespoon salt
- 1 tablespoon cornstarch
- 1 large egg
- 1 1⁄2 tablespoons toasted sesame oil
- 6 water chestnuts, finely chopped
- 1 tablespoon finely-minced fresh ginger (peel before chopping)
- 30 wonton wrappers (cut them into a circle with a glass if you can only find square)
Directions See How It's Made
- Chop the shrimp very fine using a knife or the food processor. Just be careful not to grind too too fine.
- Mix together the pork, shrimp, scallions, cilantro, fish sauce, salt, cornstarch, egg,sesame oil, water chestnuts. and ginger (I use my hands).
- Form the mixture into 1-2 inch balls and place on wax papper, parchment or a platter.
- Put one ball in the middle of a wonton wrapper and gather the wrapper around the ball leaving the top open.
- Kind of give it a "waist".
- Steam in a bamboo steamer for about 5 to 6 minutes.
- May be frozen after steamed and cooled.
- To reheat I put them in a large skillet with some water or resteam.
- Some people boil these but I have never had much luck with that.
- I serve with several dipping sauces of varying heat.