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.
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READY IN: 1hr
SERVES: 4
YIELD: 30-40 dumplings
UNITS: US
INGREDIENTS
Nutrition- 200
- 100
- 2
- 2
- 1teaspoon soy sauce
- 1tablespoon rice wine
- 1⁄2tablespoon sesame oil
- 1teaspoon cornstarch
- 1teaspoon oyster sauce
- 1⁄4teaspoon ground black pepper
- 30 -40
- 3cups chicken stock
- salt and pepper, to taste (for the stock)
- 1dash mushroom soy sauce (optional, but remember that the stock will look a bit brown)
-
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DIRECTIONS
- Mix all ingredients except wonton wrappers and stock.
- Place a teaspoon of meat mixture in the center of wrappers.
- 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.
- Boil the chicken stock over high heat.
- Reduce heat to low and simmer.
- 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.
- Add the vegetables along with the last batch of dumplings, if using.
- Add salt, pepper, or soy sauce to taste.
- Enjoy!
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