Back in the day when I only had one child, I used to have a from-scratch Pork Dumplings recipe. “From scratch” means I made every single wrapper from hand-kneaded dough using an empty wine bottle. Didn’t have a rolling pin, hahaha. You gotta innovate sometimes!
Then the kids came, and life became busier… and we discovered Shuin, a Taiwanese specialty store along Araneta Avenue, Quezon City that sells frozen dumplings, among others, by 1-kilo packs.
One reason I stopped making dumplings is that I rarely find good dumpling wrappers in groceries in my area. (Kneading and rolling and flattening and kneading seem too much work for me now hehe). This Saturday morning, I saw some which looked nice, and so I thought I’d make some for the kids to snack on after they’re done studying for the final exams.
The basic pork dumplings recipe usually has ground pork and chives as filling. I added shrimps and mushrooms for more flavor and texture. It turned out well.
For this kitchen project, I put Patchy in charge of wrapping, to which she happily obliged. I taught her how to pinch the wrappers together in a scalloped way. Vgood was interested at first, but soon after, her attention was turned to tinkering with a broken toy. 😀
Here is the Pork, Shrimp & Mushroom Dumplings Recipe to make 30 to 35 pieces –
1 pack of dumpling wrappers
Pot for boiling
For the filling:
- 1/4 kilo ground pork
- 1/4 kilo medium-sized shrimps, peeled and minced
- 1/4 cup dried shiitake mushrooms, soaked in hot water until soft, drained, and chopped
- 1 tbsp. green onions, chopped
- 1 tbsp. chives (kuchay), chopped
- 1 egg
- 1 tbsp. cornstarch
- 2 tbsp. sesame oil
- 1/2 tsp. salt, or to taste
- dash of pepper
For dipping sauce, mix the following:
- 1 tbsp. soy sauce ( I like Lee Kum Kee soy sauce because it is sweetish and not very salty)
- 1 tbsp. vinegar (black vinegar would be great if you have it)
- 1 clove garlic, minced
- In a bowl, mix together all the ingredients for filling.
- Place one teaspoon of filling on the center of a wrapper. Wet the edges of the wrapper and pinch together to seal, forming a half-moon shape.
- For boiled dumplings (my preferred method): bring a pot of water to a boil. Drop the dumplings one by one into boiling water. Dumplings will float to the surface when cooked (about 5 minutes). Remove with a slotted spoon.
- For steamed dumplings: Line the bottom of steamer with cabbage leaves. Place dumplings on surface, cover and steam for 10-15 minutes.
- Serve with dipping sauce. Great as appetizer or snack. Yummy!
If you want to make a huge batch for freezing, here are some tips.