Recipe by Eshun Mott, Photo by Maya Visnyea
Ingredients
-
8 oz
ground
pork
-
8 oz
raw, peeled
shrimp
-
2
green onions
, roughly chopped
-
1 tbsp
low-sodium
soy sauce
-
2 tsp
chopped
ginger
-
1/2 tsp
sesame oil
-
1 tbsp
granulated sugar
-
2/3 cup
Master Chicken Stock
-
1
454-g pkg round
dumpling wrappers
-
savoy cabbage leaves
, or napa cabbage leaf for steaming
Dipping Sauce
-
1/4 cup
hoisin sauce
-
2 tbsp
low-sodium
soy sauce
-
2 tbsp
rice vinegar
-
2 tsp
sesame oil
-
2 tsp
slivered
ginger
Instructions
- Combine pork, shrimp, green onions, soy sauce, ginger, sesame oil and sugar in a food processor and pulse to form a paste. Add chicken stock, and stir until incorporated.
- Working with 3 wrappers at a time (they dry out quickly), place 1 scant tbsp filling in the middle of each. Moisten the edge of the wrapper with a wet finger and fold in half, pleating one side a few times until dumpling is sealed. Transfer to a parchment-lined baking sheet and repeat until you’re out of wrappers and filling. (If you end up with more dumplings than you need, you can freeze them at this point and transfer them to a sealed bag once firm).
- Combine hoisin sauce, soy sauce, vinegar, sesame oil and ginger. Set aside.
- Put about 2 inches of water in a wok with bamboo steamer baskets, or in the bottom of a double boiler placed over medium-high heat. Line top of steamer baskets or double boiler with cabbage leaves and top with dumplings. Steam for 4 min or until dumplings are cooked through. Serve with dipping sauce.
Nutrition (per serving)
- Calories
- 247,
- Protein
- 14 g,
- Carbohydrates
- 32 g,
- Fat
- 6 g,
- Fibre
- 1 g,
- Sodium
- 595 mg.
Tip:
You can save time by just folding the wrappers in half and sealing without pleating.
