Sunday, August 2, 2009

Pork and Shrimp Dumplings

I haven't felt like cooking lately. The last recipe I posted was back in June!

Today, while I got my groove back for a while, I decided to try making dumplings for the first time. I took the easier way out and used store-bought wrappers. Even with that and hubs' help in wrapping, it still took lots of work. All that chopping!

In the end, though, I think it was worth it. Although dumplings are pretty decently-priced (the local Asian market sells them 3 packs (28-30 pieces each) for $10), the mystery filling always freaked me out a bit. Not only I know exactly what went in my dumplings, the fresh homemade ones tasted a lot better, too, in my opinion.

I did the chopping and mixing, but thanks to hubs for folding (all 62 dumplings) all by himself! We had some for lunch and the rest is in the freezer, ready to be eaten the next time I don't feel like cooking.

Pork and Shrimp Dumplings:

- 1.5 lb ground pork
- 1/4 lb raw shrimp, peeled, devined, and chopped
- 4 large napa cabbage leaves, minced
- 2 stalks green onions, minced
- 4 shiitake mushrooms, minced
- 1 tbsp ginger root, minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp corn starch
- white pepper and salt to taste
- 1 pkg dumpling wrapper (~62 wrappers)

Combine all filling ingredients in a large mixing bowl and mix thoroughly. Fold the dumplings! For step-by-step, including making your own dough, click here.

To freeze:
Assemble dumplings on a baking sheet (or a large plate) so they are hardly touching. Freeze for 20-30 minutes until dumplings are no longer soft. Place in ziploc bag and freeze for up to a couple of months.

3 comments:

  1. Those dumplings look yummy!

    Wow.. folding 62 of those things must of been a real "fingers" workout.

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  2. We learned something from this ordeal, we have opposite opinions on dumplings. I liked this dish since thin skins taste good fried. While the Sug likes thin skins on boiled ones and thick skins for fried ones. Hmm...looks like it just wasn't meant to be. Guess we'll have to break up. =]

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  3. i eat when i was in japan very good

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