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.

My First Jambalaya

Ingredients:
2 drumsticks
3 cups of water
4 oz of fully-cooked Smoked Sausage, about quarter of a ring
8 medium size (26-30) shelled shrimps
A box of Zatarain's Jambalaya Mix
1 tbsp oil

1. Boil chicken legs in water and cook them at medium heat for about half hour or until you see the meat falling off the bones. 
2. Pull the meat apart from the bones. 
3. Set the liquid aside. I'd rather use the juice from boiling chicken to replace water as required.
4. Slice the sausage into thin as possible pieces. 
5. Half the shrimps, make sure you remove the yucky parts.
6. Followed the directions on the box of Zatarain's Jambalaya Mix. 
7. Viola! Jambalaya is served in less than 60 minutes.

I normally use lower sodium version, because I want to taste the meats.
Next up, stir fried chicken pieces using one-half of the chicken breast.

Easy meals in 60 minutes or less.