Few foods are as personal to me as dumplings, nor as satisfying. Here’s a delicious shrimp and pork dumpling recipe to satisfy the soul!
A handful (about 1 cup) of Napa cabbage
1 tsp salt
3/4 lb shrimp, peeled and deveined
1/2 lb ground pork
3 stalks of green onion, green and white parts, finely chopped
1 tsp fresh ginger, minced
2 Tbsp soy sauce
2 Tbsp corn starch
1 Tbsp rice wine
1/2 tsp salt
pepper to taste
About 3 dozen dumpling wrappers, which are round and can be found in Asian markets
For the filling:
Chop the cabbage into thin slivers. In a small bowl, mix the cabbage with about 1 tsp of salt and leave it alone for about 15 minutes. Doing this draws out the liquid from the cabbage—otherwise, your dumplings will be soggy. Afterwards, take all the cabbage in your hands and squeeze out all the liquid. Then, finely chop the cabbage.
Cut the shrimp into small bits. You can use the food processor for this, but I don’t have one, so I just take a chef’s knife to the pile. Cut them into small pieces, but not so small that they becomes a paste.
In a large bowl, thoroughly mix the chopped shrimp, ground pork, chopped green onion, chopped cabbage, ginger, soy sauce, corn starch, rice wine, 1/2 tsp of salt, and pepper to taste.
Making the dumpling: Visit The Tart Tart