Our dear friends, Andy and Mark invite us to Dim Sum every so often on Sundays. We really look forward to it because many of the dishes are new to us and I haven’t quite figured out how to make them…yet. This shrimp and meat dumpling is a real favourite, they are chuck full of chunky pieces of shrimp in a flavourful mixture of pork.
I love that they are pan-fried and oh, so crispy on each side, tender and flavourful on the inside. These really hit the spot and freeze very well. They freeze well and it is so easy to pull out a few, steam them up and pan fry in a pinch. I love having a selection of appi’s available in my freezer for last minute additions to a dinner party.
Shrimp & Pork Pan-fried Dumplings
A Kitcheninspirations original recipe
Makes 18 dumplings
Ingredients for dumpling filling:
- 18 won ton wrappers
- 175 g pork, finely minced
- 175 g shrimp, peeled, deveined and roughly chopped
- 35 g green onions, coarsely chopped
- 15 g ginger, finely chopped
- 15 g roasted garlic purée
- 30 g flour
- 5 g sugar
- 15 mL sesame oil
- 15 mL soy sauce
- 25 mL egg whites
- 45 mL high flash-point oil, like peanut oil
Directions:
- Combine the pork, shrimp and green onions and mix well.
- Combine the ginger, roasted garlic, flour, sesame oil, soy sauce and egg whites and mix well.
- Add the ginger mixture to the pork and shrimp and mix well.
- Wet all four sides of the square won ton wrappers and place 15 mL of the shrimp mixture into the centre, bring each side up to the centre, and seal to each other.
- They may be frozen at this stage.
- When ready to serve, steam the dumplings for 7 minutes or until an internal temperature of 165 is reached. Continue until you have steamed all of the dumplings.
- Heat the peanut oil in a frying pan and add the dumplings to sear the each side until crispy. Serve warm with the sauce below.
Ingredients for the Dipping Sauce:
- 15 mL soy sauce
- 15 mL seasoned rice vinegar
- 5 g puréed roasted garlic
- 5 g grated fresh ginger
- 5 mL toasted sesame oil
- 5 mL honey
- 1 green onions, minced
Directions for the Dipping Sauce:
- Combine all of the ingredients and mix well. Serve with hot dumplings.
Notes:
- The filling for dumplings are not pre-cooked, so you really need to make sure that steaming them cooks the proteins through.
- I was pinched for time, otherwise, I would have made my own dumpling wrappers. You can find the recipe here.
These are my favourite type of dumpling. The shrimp adds such a really nice texture to them and I can see you’ve got a lot of shrimp in yours!
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Mmmm lucky you! There’s nothing better than good dim sum!
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Fried dumplings is one of my favorite things to order out. I almost always include an order no matter what else I might be eating. I’ve never made them at home, though. It sounds pretty straightforward!
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These gems sound amazing! My mom used to make wontons and egg rolls—and we LOVED them!!!
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I love the shrimp filling!
angiesrecipes
http://angiesrecipes.blogspot.com
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