Ease of Preparation: Medium
Yield: 30 dumplings
Homemade dumplings are easier than ever with this recipe for Chinese-inspired shumai-style Shrimp Dumplings! Easy to make with pre-prepared wonton wrappers and rich pork belly, just blend with fresh shrimp and veggies to create a simple, satisfying Dim Sum delight!
Ingredients:
- 5 dried shiitake mushrooms, reconstituted and chopped
- 3 scallions, chopped
- 1-inch piece ginger, peeled and chopped
- 4 tablespoons (60 mL) chopped water chestnuts
- 12 ounces (340 g) pork belly, ½-inch (1 cm) cubes
- 6 ounces (170 g) shrimp, de-shelled and cleaned, chopped
- 1 egg, white only
- 2 teaspoons (10 mL) cornstarch
- 1 tablespoon (15 mL) Shaoxing wine (or dry sherry)
- 1 tablespoon (15 mL) soy sauce
- 1 teaspoon (5 mL) salt
- White pepper
- 2 teaspoons (10 mL) sesame oil
- 30 wonton wrappers, cut into circles (try to find the yellow Japanese style for an authentic look)
- Tobiko (flying fish roe), to garnish (optional)
- Vinegar dipping sauce (optional)
- Thick chili sauce (optional)
- Napa cabbage, thick shreds
Method:
In a food processor, combine mushroom, scallions, ginger, and water chestnuts and pulse to a rough chop. Add pork, shrimp, egg white, and cornstarch to the food processor continue to pulse until the ingredients form a coarse paste.
Transfer to a large mixing bowl and add the wine, soy, salt, white pepper, sesame oil, and mix, stirring in one direction, with a spatula or a wooden spoon until the mixture turns smooth. Cover and refrigerate for 30 minutes or up to overnight.
Place a round wonton wrapper into a 1/8 cup (30 mL) measuring cup (or similar ramekin/shot glass) and press down to form a cup. Spoon or use a piping bag (a Ziploc bag with a cut corner works fine) to fill the wrapper and form cup-shaped dumpling filled level to the brim with the pork-shrimp mixture.
Remove the dumpling from the measure and repeat the process to form all of the dumplings. Line a steamer basket with cabbage to prevent sticking and steam dumplings in batches for 8-10 minutes or until cooked through.
Transfer to a serving dish, garnish with tobiko and serve hot with dipping sauces on the side.
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