Shrimp ‘n Pork Dumplings

This recipe is a modified from Eton Chan, Beef and Pork Dumplings at half portion

Inside filling is what matters the most

Ingredients:

A:

• 1/2 pound Ground Pork
• 12 Raw Large Shrimps, peeled & deveined

B:

• 1/2 teaspoon Ginger, Minced
• 1/2 teaspoon Garlic, Minced
• 1/2 tablespoon Scallions, Minced

C:

• 1/2 teaspoon Sesame Oil
• 1/8 teaspoon Salt
• 1/8 teaspoon Black Pepper
• 3 tablespoon Soy Sauce
• 2 tablespoon Sugar
• 2 tablespoon Cold Water

D:

• 1/2 pound Cabbage

E:

• 1 pack of Dumpling Wrappers

F:

• 2 cups Mung Bean Sprouts

Instructions:

Blanch Cabbage (D)

1. Peel outer layers of cabbage and cut into quarters. Boil in lightly salted water until tender, about 5 minutes. Remove from pot and cool down. Chop finely and set aside.
2. Mince B Ingredients
3. While cabbage is boiling, peel ginger and mince; trim garlic clove and mince; mince scallion white and yellow parts. Set aside.

Combine

1. Combine all ingredients from A, B, C and D in a large bowl. Mix thoroughly until liquids are absorbed into the meat. Cover and let marinate for 2 hours in fridge.
2. Chop Mung Bean Sprouts and mash well. Mix into marinaded meat mix right before assembly.

Assembly

1. Place about pecan-size meat mix in the middle of a dumpling wrapper. Dap edge of half wrapper with a little water and seal, removing all excess air if possible. To seal, fold dumpling in half to resemble a half moon. Lay single layer on tray and cover with a damp cheesecloth.

Cook

1. Fill water to 2/3 of large pot. Boil on high heat. Place dumplings into boiling water one at a time. Until filled on layer surface of the pot. Use a wooden spoon to separate dumplings from the bottom of pot. Lower heat to medium high. Wait until dumplings float to the top and cook 2 more minutes.
2. Remove dumpling from water with a Skimmer. Place them on a plate. Ready to enjoy.