If you didn’t already know, I love dumplings! Thanks to my Chinese friend Linda, I finally know how to make moist, juicy and flavorful pork dumplings, which is what took me so long to share a dumplings recipe! The secret is to add grated zucchini and chopped up steamed spinach, so that your dumplings stay moist and juicy. I’ve also recently begun adding shrimps to my dumplings (thanks again to Linda!), which makes them even better. I love to sit down on a quiet afternoon and make a huge batch of dumplings that I freeze and enjoy for the next month or so. Dumplings are super easy to make, they just take a good hour or two out of your day, from complete start to finish (including washing dishes and whatnot). So, who is ready to make some dumplings???
Turquoise Blog’s Pork and Shrimp Dumplings Recipe
Recipe for: about 60 dumplings
Prep time: about 1 hour
Cook time: about 15 mins
- 1 pack of round dumplings wrappers*
- 1 pound of ground pork
- about 15 large shrimps, raw, peeled and chopped up
- 2 eggs
- 1 zucchini, grated thinly
- 4 cups of spinach, then steamed and chopped up finely
- 4 shallots, sliced thinly
- about 1 cup of chopped chives
- 3 tablespoons of sesame oil
- 3 tablespoons of soya sauce
- 1 egg white
How to make my Pork and Shrimps Dumplings Recipe:
- Start by prepping the ingredients: chopping the shrimps, grating the zucchini, steaming and then chopping the spinach and chopping up the shallots and chives.
- In a large bowl, add the pork, shrimps and eggs and mix well with a wooden spoon. Add in the remaining ingredients and keep mixing. You should notice that your dumplings mixture is quite green, which is good, as as these greens will help keep your dumplings moist and juicy. Reserve.
- On a flat surface, like a wooden cutting board, lay out as many round dumpling wrappers as possible. In the center of each wrapper, add about a large teaspoon of filling, enough to make a small ball about the size of a ping pong ball. From here, you have 2 wrapping options:
- To make pan-fried dumplings: you’ll want to just fold over the dumpling wrapper, to make a half circle. To do this, make sure to add a bit of egg white to one side of the wrapper’s edge, which will help seal the two pieces of dough. Repeat this step until all the wrappers have been filled and all your dumplings have been made!
- To make shumai (little bundles of joy) / Xiao Long Bao (soup dumplings): you’ll want to gather the edges of the dough towards the top and seal it off by squeezing the edges together at the top. Here too, make sure to add a bit of egg white all around the wrapper’s edge, which will help seal the dough. Repeat this step until all the wrappers have been filled and all your dumplings have been made!
- Once you’ve made your actual dumplings, its time to cook them! Depending on which you’ve decide to make (or both!) here are the different cooking methods:
- To cook your pan-fried dumplings: its best to steam them first, as opposed to boiling them, as I find they tend to come apart more easily when boiled v.s. steamed. Steam them for about 10 minutes, then lay them flat in a pan covered in a thin layer of vegetable oil (heated on high). Turn over once they’ve darkened and are crispy. Repeat. Set aside on a paper towel to drain some of the excess oil. Serve with some steamed or sautéed Chinese broccoli/bok choy, some spicy soya sauce and you’re ready to enjoy!
- To cook the shumai (little bundles of joy) / Xiao Long Bao (soup dumplings): steam them for about 10 minutes and cut one open to see if the meat is cooked through fully. Once it is, you’re ready to serve these up with some steamed or sautéed Chinese broccoli/bok choy, some spicy soya sauce and to enjoy them!
*Round dumplings wrappers can be purchased in most grocery stores, however, sometimes, they only have the square ones, which are fine too. The taste is the same, but the closing of the dumpling is different. PA grocery store on Park and Fairmount has the round ones, as will grocery stores in Chinatown.
UP NEXT: ma critique de resto en tant qu’invité chez Mayhem Saveurs Asiatiques (Excellent restaurant asiatique dans le Plateau!)
*All photos are my own