Boiled Shrimp and Pork Dumplings

A couple of weeks ago I went to a market and saw some dumplings in one of the stalls. I wanted to buy some but they were so expensive, so I decided I'd just make them myself. The preparation - filling and shaping the dumplings - does take time, but I think it is worth the result.

• Ready In: 1 hr
• Serves: 4
• Yields: 30-40 dumplings

Ingredients

• 200  g ground pork
• 100  g shrimp, finely chopped or ground using food processor
• 2  garlic cloves, minced
• 2  green onions, finely chopped
• 1  teaspoon soy sauce
• 1  tablespoon rice wine
• 1⁄2 tablespoon  sesame oil
• 1  teaspoon cornstarch
• 1  teaspoon oyster sauce
• 1⁄4 teaspoon ground black pepper
• 30 -40  wonton wrappers
• 3  cups  chicken stock
•  salt and pepper, to taste (for the stock)
• 1  dash  mushroom soy sauce (optional, but remember that the stock will look a bit brown)
•  iceberg lettuce (optional) or  broccoli (optional) or  cauliflower (optional) or  carrot, chopped (optional)

Directions

1. Mix all ingredients except wonton wrappers and stock.
2. Place a teaspoon of meat mixture in the center of wrappers.
3. Enclose the filling - you can shape the wontons into any shape you want. Don't forget to wet the edges of wrappers to ensure the filling is sealed well.
4. Boil the chicken stock over high heat.
5. Reduce heat to low and simmer.
6. Carefully put dumplings into stock and cook, covered, until dumplings float in the surface. Don't crowd the dumplings - you may need to repeat this step for 2-3 times.
7. Add the vegetables along with the last batch of dumplings, if using.
8. Add salt, pepper, or soy sauce to taste.
9. Enjoy!