Steamed Pork and Shrimp Dumplings
A dumpling dish that incorporates 2 of the most classic dumpling flavors you can use. It is packed with an authentic Chinese flavor you will love. Though listed in the book's Japanese section, this is a classic Chinese dim sum (siu mai).
⏱️ Prep: 120 min
Ingredients
| 1/4 pound | 115 g | shrimp, shells removed |
| 1 Tbsp. | 15 ml | baker's style baking soda |
| 1/2 pound | 225 g | pork, boneless and cut into cubes |
| 2 ounces | 57 g | pork fat |
| 1/4 tsp. | 1.3 ml | white pepper |
| 1/2 tsp. | 2.5 ml | salt |
| 2 tsp. | 10 ml | cornstarch |
| 2 tsp. | 10 ml | Shaoxing wine |
| 1 tsp. | 5 ml | toasted sesame oil |
| 1 tsp. | 5 ml | extra virgin olive oil |
| 1/2 tsp. | 2.5 ml | ginger, peeled and grated |
| 1/2 tsp. | 2.5 ml | white sugar |
| 1 pack | wonton wrappers | |
| 1 | carrot, thinly sliced |
Instructions
- In a bowl, add in the shrimp. Cover with cold water. Add in the baking soda and stir well to incorporate.
- Cover and set into the fridge to chill for 30 minutes. Drain the shrimp and pat dry with a few paper towels.
- Transfer the shrimp into a food processor. Pulse until chopped. Transfer into a bowl.
- In the food processor, add in the pork and pork fat. Pulse until chopped. Transfer into the bowl.
- In the bowl, add in the white pepper, dash of salt, cornstarch, Shaoxing wine, sesame oil, extra virgin olive oil and grated ginger. Stir well to mix. Cover and place into the fridge to chill for 30 minutes.
- Place the wonton wrappers onto a flat surface. Add 1 tablespoon of the filling into the center of the wrappers. Fold the wrapper over the filling and crimp the edges to seal. Repeat with the remaining wrappers.
- In a pot set over medium to high heat, fill with salted water. Allow to come to a boil. Place a steamer basket over the water and add in the dumplings. Cover and allow to steam for 8 minutes or until cooked through.
- Remove the dumplings and serve.