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
1/4 cup hoisin sauce
2 tbsp low-sodium soy sauce
2 tbsp rice vinegar
2 tsp sesame oil
2 tsp slivered ginger
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.
Calories 247, Protein 14g, Carbohydrates 32g, Fat 6g, Fibre 1g, Sodium 595mg.
You can save time by just folding the wrappers in half and sealing without pleating.
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