Chinese dumplings with pork, shrimp and fragrant onions
Votes: 3
Time: 2 hours.
Complexity: easily
Servings: 42
Complexity: easily
Servings: 42
Nutritional value per serving:
Serving size: 1 of 18 servings
Calories 309, total fat 7 G., saturated fats 1 G., proteins 13 G., carbohydrates 47 G., fiber 2 G., cholesterol 44 mg, sodium 721 mg, sugar 1 G.
Serving size: 1 of 18 servings
Calories 309, total fat 7 G., saturated fats 1 G., proteins 13 G., carbohydrates 47 G., fiber 2 G., cholesterol 44 mg, sodium 721 mg, sugar 1 G.
To give the filling of these Chinese dumplings a textured texture, instead of ground meat, they use small pieces of pork and halved shrimp. Chinese chives infuse them with a spicy, garlicky flavor and aroma. The dumplings are pan-fried until golden brown, then simmered in a small amount of water.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup corn oil + extra for frying
- 2 tbsp finely chopped onion
- 7 cloves garlic, crushed
- 2 tablespoons Chinese chicken bouillon powder (MSG-free)
- 1.5 tbsp. sugar
- 1 tbsp. finely ground white pepper
- 220 g boneless pork shoulder, cut into 0.5 cm cubes.
- 400 g small shrimp, peeled, deveined and cut in half
- 1/4 cup potato starch
- 0.5 cup thinly sliced Chinese chives
- 1.5 tsp. dark sesame oil
- 42 circles of dumpling dough, 8-10 cm in diameter.
We recommend
Recipes with similar ingredients: unleavened dough, shrimps, pork, sesame oil, white peppercorns, starch
Cooking the dish according to the recipe:
- Prepare the filling:
In a small saucepan, heat the corn oil over medium-low heat. Add the onion and garlic and cook, stirring, until caramelized, 10-15 minutes. Let cool completely. - Meanwhile, in a small bowl, combine the bouillon powder, sugar, 1 tablespoon salt, and white pepper. Combine the pork, shrimp, and potato starch in a large bowl, then add the spice mixture. Add the chives, sesame oil, and onion-garlic mixture. Chinese allspice has a strong garlic flavor, so it's worth seeking out for this recipe.
- Form the dumplings:
Spoon about 1 tablespoon of filling onto a piece of dough (keep the dough loosely covered with a damp paper towel while working). Dip your finger in water and run it along the edge of the dough, then fold it into a semicircle; pinch the edges shut with your fingers. Transfer the dumpling to a baking sheet and repeat with the remaining dough and filling. - Fry the dumplings in a frying pan in batches:
Heat a large nonstick skillet over medium heat and add 1.5–2 tablespoons corn oil. Place the dumplings in the skillet in a single layer and cook, undisturbed, until golden brown on the bottom, 1–2 minutes. Carefully add enough water to the skillet to come 1/3 of the way up the dumplings. Loosely cover the skillet and cook until the water has evaporated and the dumplings are cooked through, 4–5 minutes. Remove the lid, flip the dumplings, and cook, adding more corn oil if needed, until golden brown on the other side, another 1–2 minutes.
Author of the recipe - Sandy Shea - Dim Sum Chef (Five-Star Casino Hotel, USA)
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