Name: Pork and Shrimp Dumplings
Prep time: 1 h 15 min
Cook time: 12 min
Total time: 1 h 27 min
Yield: 7 dozen
Ingredients: 3/4 lb (340 g) shrimp, shelled and deveined, coarsely chopped (see note); 2 tsp baking soda (see note); 1/2 tsp salt; 1 lb (450 g) medium-lean ground pork; 3 tbsp fresh ginger, chopped; 3 green onions, chopped, plus more for serving; 3 garlic cloves, finely chopped; 3 tbsp (45 ml) low-sodium soy sauce; 2 tbsp (30 ml) Shaoxing rice wine or mirin; 1/2 tsp (2.5 ml) sambal oelek or hot sauce; 84 frozen round dumpling or dim sum (siu mai) wrappers, thawed (see note); Vegetable oil, for cooking

Note from Ricardo

Since the shrimp will be chopped, their size doesn’t matter.

The baking soda gives the shrimp a more interesting texture.

Dumpling wrappers are available in the frozen food aisle of some supermarkets or Asian grocery stores.

Once the dumplings are frozen, transfer them to an airtight container. They will keep in the freezer for 3 months. You can cook them from frozen for roughly the same amount of time as the fresh dumplings.

Pork and Shrimp Dumplings

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Ingredients

Preparation

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO The Rock 12" Frypan