Imported from Instagram

Crispy Chinese Pork and Shrimp Dumplings

Name: Crispy Chinese Pork and Shrimp Dumplings
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 2 tbsp Scallion (For flavoring the water); 0.75 cup Warm water (For the infused water); Ginger (Amount unspecified; for flavoring the water); 0.5 lb Ground pork (The transcription mentions adding it after removing the scallion and ginger; the OCR shows 1/2 pound); Salt (A pinch); Soy sauce (Amount unspecified); 1 tbsp Dark soy sauce; Shaoxing wine (Amount unspecified); Cornstarch (Amount unspecified); Shrimp (Two pieces per dumpling; total amount unspecified); Chinese dumpling wrappers (Amount unspecified); 1 cup Water (For moistening and sealing the edges); 1 tbsp Oil (For pan-frying; the OCR shows this amount); 0.5 cup Water (For steaming in the pan)

Recipe by CiCi Li @ciciliasianhomecooking · Instagram

Imported by Ciro Peraloca on SeeMeCook

Chinese dumplings browned on the bottom, with a juicy pork and shrimp filling. The filling is mixed with scallion- and ginger-infused water, and the dumplings are pan-fried before being steamed.

4 servings30 minEast Asian

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Ingredients

2 tbsp Scallion (For flavoring the water)
0.75 cup Warm water (For the infused water)
Ginger (Amount unspecified; for flavoring the water)
0.5 lb Ground pork (The transcription mentions adding it after removing the scallion and ginger; the OCR shows 1/2 pound)
Salt (A pinch)
Soy sauce (Amount unspecified)
1 tbsp Dark soy sauce
Shaoxing wine (Amount unspecified)
Cornstarch (Amount unspecified)
Shrimp (Two pieces per dumpling; total amount unspecified)
Chinese dumpling wrappers (Amount unspecified)
1 cup Water (For moistening and sealing the edges)
1 tbsp Oil (For pan-frying; the OCR shows this amount)
0.5 cup Water (For steaming in the pan)

Steps

1
Prepare the infused water: place the scallion and ginger in a container and pour the warm water over them. Mix them to release their juices.
2
Remove the scallion and ginger from the infused water.
3
Place the ground pork in a bowl and add the salt. Mix until the meat has completely absorbed the salt.
4
Add the soy sauce, dark soy sauce, Shaoxing wine, and cornstarch. Pour in approximately half of the infused water and mix well.
5
Pour in the remaining infused water and mix until incorporated into the filling.
6
Place approximately 1 teaspoon of filling in the center of each wrapper and put two pieces of shrimp on top.
7
Moisten the edges of each wrapper with water, fold it, and seal it.
8
Heat the oil in a skillet over medium heat. Arrange the dumplings in the skillet and fry for 2 minutes, until the bottoms are golden brown.
9
Leave the skillet partially covered and add approximately 1/2 cup of water.
10
Cover the skillet completely and steam the dumplings over low heat for 5 minutes.

Notes

The description mentions vinegar and chili oil as part of a general ingredient list, but they do not appear in the instructions and no quantities are specified, so they are not included as components of the method. The number of wrappers used and the amount of shrimp are also not specified; the filling is portioned approximately 1 teaspoon per wrapper.