Making dumplings isn't a regular thing in my house. I think it happens maybe once or twice a year but when we do we always wonder why we don't make them more often. We always stick to our favorite combination of pork and shrimp. The pork is grounded and about a 70 to 30 meat to fat ratio while the shrimp is diced on the chunky side. For one shrimp we cut them it into about 5 small pieces. Not super tiny but also not huge. I love biting into the dumpling and having a nice crunch from the shrimp. It adds a little bit of texture and it doesn't feel like you're just biting into a mush of stuff.
Another textural element I love adding to my dumplings is pickled cabbage! It's one of my favorite fix-ins! Its crunchy and I love the acidity it adds to the dumplings! You can always find them in a large container still in their pickling juices at any asian grocery store or you can find them in a vacuum sealed package.
Now, when it comes to folding the dumplings there are endless ways to fold them. I decided to go with one of the more classic ways which is the " of gold" way. I was told that folding the dumplings this way just symbolizes that you will be wealthy in the future. How true is that? I have no clue but when I bite into these dumplings it doesn't matter to me.
Pork & Shrimp Dumplings
Makes 40 dumplings
INGREDIENTS:
1 pound ground pork
1/2 pound diced shrimp
1 stalk of scallions chopped
1 teaspoon cornstarch
1 teaspoon minced ginger
1 teaspoon 5 spice powder
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon rice vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
1 package of large wonton wrappers
1 egg
INSTRUCTIONS:
In a large bowl combine the pork, shrimp, scallion, cornstarch, ginger, 5 spice powder, soy sauce, sesame oil, rice vinegar, salt, and black pepper until everything is well combined.
In a small bowl, crack the egg and whisk until the yolk is combined with the whites. This will be your egg wash to seal your dumplings.
Open the large wonton wrappers and cover them with a damp cloth to prevent them from drying out.
With a spoon scoop out about 1 tablespoon of filling and place it into the center of the wrapper.
With one corner pointing to you fold it away from you over so that it meets the opposite corner. You should be left with a triangle that is pointing away from you.
Now, with the two sides you will fold them over each other making a "bucket".
Repeat steps 4-7 until all the wrappers are gone.
In a large pot of boiling water cook the dumplings for 5 minutes or until fully cooked.
Serve them hot with soy sauce, sirracha, hoisin sauce, sesame seeds, scallions, and pickled cabbage.
* You can freeze the rest of the dumplings that you don't use for another day! Just be sure to freeze them in a single layer and then pack them in a ziplock once they are fully frozen. :) *