Pork and Shrimp Dumplings

They are so easy to make! You can buy the wrappers (which I did for tonight) or make them from scratch (which I will have in a future post) .

For all of my money saving friends out there here is a great tip. Grind your own meat! Ground pork is around $5.00 a pound and you don't know exactly the quality of the meat, a whole pork shoulder can be found around $2.50 a pound. A $30 investment would be made back with only 12 pounds of meat.

These three following photos show how I grind and mix the ingredients:

Pork and Shrimp Dumplings

Click here printable recipe

Prep Time: 1 hour 30 minutes Cook Time: 10 minutes per batch

Total Time: 2 hours Servings: 25

Filling recipe:

• 1 pound ground pork

• 1 pound raw shrimp peeled and finely chopped, or ground

• 4 cups shredded cabbage

• 8 cloves garlic, minced

• 5 stalks green onion, thinly sliced

• 1/4 cup tablespoons hoisin sauce

• 2 tablespoons fish sauce

• 1/2 teaspoon ground ginger (powdered ginger works and is cheaper but not as good)

• 1 tablespoon Kosher salt

• 1 tablespoon white pepper

For wrapping:

• Around 60-80 dumpling/potsticker wrappers (depending on how full you make them)

• 1 egg white

Directions:

• Mix all filling ingredients in a bowl. (I like to let it marinate for about an hour)

• Scoop one tablespoon of filling onto a wrapper, egg wash the ends either pinch the edges together or use a dumpling mold

• Make sure there is no air. In the dumplings when you seal them.

• Now you can simply steam them (dumplings) or fry and steam them (potstickers).

• For Potstickers, add oil to the pan on medium low heat, for 2-3 minutes. (they will stick at first then release when steamed)

• Add 1/4 cup of water to the pan, add lid let steam for 4-5 minutes.

• Using a spatula remove from the pan and repeat.

• If they stick to the pan add oil and gently remove with spatula.

If you want to freeze them: using a cookie sheet with parchment paper, place uncooked dumplings on the sheet (not touching), put in the freezer and bag them in freezer bags once frozen. This way they don't stick together

Until next time, Happy eating,

Jacque