Homemade Chinese Dumplings - Shrimp And Pork Recipe
498 بار بازدید -
6 ماه پیش
-
Chinese DumplingsWe used ground pork
Chinese Dumplings
We used ground pork and shrimp for this recipe, however, you can make it vegetarian with fresh vegetables if you prefer.
The process for making Chinese dumplings is tome consuming, so be sure to have your patience before you start.
Once you get the hang of folding the dumplings, it get faster and easier. The most time consuming is the folding, every other process is quick and easy.
This recipe made about 5 dozen dumplings, we cooked about 2 dozen and froze the rest.
Recipe:
Ingredients:
For the Dumplings:
1 package- wonton or gyoza wrappers. Depending on how you fold the dumplings, we used wonton wrappers in this recipe.
1 lb- fresh ground pork
1 cup- chopped shrimp, cleaned and deveined. Chop into small bits.
3/4 cup- fine chopped scallions
1 tsp- sesame oil
1 TBSP- sweet rice seasoning or rice vinegar
2 TBSP- soy sauce
1 TBSP- minced or grated ginger
1 TBSP- chopped garlic
1 each- whole egg
1 tsp- white pepper
2 TBSP- corn starch
1 each- egg for egg wash
Method:
In a large mixing bowl, add ground pork and shrimp, combine together.
Add scallions, sesame oil, rice vinegar, soy sauce, ginger, garlic, egg, white pepper and corn starch.
Mix everything together completely, you may want to use your hands for this process, combine until the mixture is smooth.
Refrigerate the pork mixture for 1/2 hour.
Lay out a wonton wrapper in a square and brush the corners and sides with egg wash, drop a small amount of filling into the center.
Fold over the wrapper in half and seal the sides and corners, be sure to seal everything or you may get leaking.
Once the wrapper is folded in half. place a small amount of egg wash on each corner, fold the ends together to make a Chines fold.
Continue the process until all of the pork mixture is used.
Place the dumplings on a baking sheet and cover with a damp paper towel as you work to keep from drying out.
Steam the dumplings in batches for about 7-10 minutes. When the dumplings are hard and bouncy, they are done.
You can use a bamboo steamer or a make shift steamer in our video with a pot and colander with a lid.
Remove the dumplings and place in a 170 degree oven covered with a damp paper towel as you move on to the next batch.
Garnish- fresh chopped scallion, chili oil and sesame seeds.
Recipe:
Ingredients:
For the sauce-
2 TBSP- soy sauce
1 tsp- oyster sauce
2 TBSP- honey
1 TBSP- rice vinegar
1 tsp- hot chili oil
1/4 cup- scallions
Method:
Add all of the ingredients to a mixing bowl and whisk until combined and honey is dissolved. Refrigerate for 1 hour.
Thank you for watching the video.
Please help support the channel by giving a like and subscribing.
Music by epidemic sound
Facebook@ foodlust kitchen
Instagram @foodlust kitchen
We used ground pork and shrimp for this recipe, however, you can make it vegetarian with fresh vegetables if you prefer.
The process for making Chinese dumplings is tome consuming, so be sure to have your patience before you start.
Once you get the hang of folding the dumplings, it get faster and easier. The most time consuming is the folding, every other process is quick and easy.
This recipe made about 5 dozen dumplings, we cooked about 2 dozen and froze the rest.
Recipe:
Ingredients:
For the Dumplings:
1 package- wonton or gyoza wrappers. Depending on how you fold the dumplings, we used wonton wrappers in this recipe.
1 lb- fresh ground pork
1 cup- chopped shrimp, cleaned and deveined. Chop into small bits.
3/4 cup- fine chopped scallions
1 tsp- sesame oil
1 TBSP- sweet rice seasoning or rice vinegar
2 TBSP- soy sauce
1 TBSP- minced or grated ginger
1 TBSP- chopped garlic
1 each- whole egg
1 tsp- white pepper
2 TBSP- corn starch
1 each- egg for egg wash
Method:
In a large mixing bowl, add ground pork and shrimp, combine together.
Add scallions, sesame oil, rice vinegar, soy sauce, ginger, garlic, egg, white pepper and corn starch.
Mix everything together completely, you may want to use your hands for this process, combine until the mixture is smooth.
Refrigerate the pork mixture for 1/2 hour.
Lay out a wonton wrapper in a square and brush the corners and sides with egg wash, drop a small amount of filling into the center.
Fold over the wrapper in half and seal the sides and corners, be sure to seal everything or you may get leaking.
Once the wrapper is folded in half. place a small amount of egg wash on each corner, fold the ends together to make a Chines fold.
Continue the process until all of the pork mixture is used.
Place the dumplings on a baking sheet and cover with a damp paper towel as you work to keep from drying out.
Steam the dumplings in batches for about 7-10 minutes. When the dumplings are hard and bouncy, they are done.
You can use a bamboo steamer or a make shift steamer in our video with a pot and colander with a lid.
Remove the dumplings and place in a 170 degree oven covered with a damp paper towel as you move on to the next batch.
Garnish- fresh chopped scallion, chili oil and sesame seeds.
Recipe:
Ingredients:
For the sauce-
2 TBSP- soy sauce
1 tsp- oyster sauce
2 TBSP- honey
1 TBSP- rice vinegar
1 tsp- hot chili oil
1/4 cup- scallions
Method:
Add all of the ingredients to a mixing bowl and whisk until combined and honey is dissolved. Refrigerate for 1 hour.
Thank you for watching the video.
Please help support the channel by giving a like and subscribing.
Music by epidemic sound
Facebook@ foodlust kitchen
Instagram @foodlust kitchen
6 ماه پیش
در تاریخ 1402/11/07 منتشر شده
است.
498
بـار بازدید شده