Asian Steamed Dumplings with Pork and Shrimp
A very simple recipe using pelmeni/ dumplings dough, but yet it is much easier to work with, because with the addition of vegetable oil, the dough is more soft and more elastic. I cooked some of the pelmeni/ dumplings right away for dinner, and placed the remainder in the freezer for another time.
Instead of a bamboo steamer, you can use any other steamers and parchment paper replaced with cabbage leaves or large lettuce leaves.
Asian Steamed Dumplings with Pork and Shrimp Recipe
By Published: January 7, 2019
- Yield: 8-12 Servings
A very simple recipe using pelmeni/ dumplings dough, but yet it is much easier to work with, because with the addition of vegetable …
Ingredients
- 500 g flour sifted for the dough
- 2 eggs for the dough
- 1 tbsp vegetable oil for the dough
- 200 ml hot water for the dough
- 0.5 tsp salt for the dough
- 400 g shrimp peeled, for the stuffing
- 400 g pork ground , for the stuffing
- A small bunch of green onions for the stuffing
- 4 cloves of garlic for the stuffing
- Small piece of ginger for the stuffing
- 4 tbsp soy sauce for the stuffing
- 1 tsp sesame oil for the stuffing
- 2 tbsp ice water for the stuffing
Instructions
- Knead the dough on the table or in a deep bowl. You can also use a mixer (I used a Kitchen Aid). First, put the sifted flour on a clean board/ table or a bowl, make a hollow in the center and break 2 eggs into it, mix them with flour using a fork, then add salt, vegetable oil and water. Mix well, and knead the dough. Leave it alone for 20-30 minutes, covering the bowl with a towel.
- Make stuffing: chop finely peeled shrimps with a knife. You can also use a blender or a food processor, but the main thing is not to beat the shrimp too hard as to not get them too mushy. Finely chop the onion and garlic. Grate the ginger on a fine grater.
- In a bowl, mix the shrimp, minced pork, garlic, green onions, ginger, sesame oil, soy sauce, 2 tbsp. of ice water and leave in the refrigerator for 20 minutes.
- Roll out the dough very thinly on a smooth surface sprinkled with flour, and use a glass or a shot glass to cut circles 5-6 cm in diameter. Place a small spoonful of the meat filling in the middle of the circle and firmly pinch the edges together with your fingers to make a crescent, then seal the two edges. Spread out on a baking sheet sprinkled with flour or covered with parchment paper. If it's warm, put them in a refrigerator/ freezer.
- Cook the dumplings in a bamboo steamer. It can be covered with cabbage leaves or parchment paper, pierced in different places with a toothpick (12-15 holes). Put the bamboo steamer with the parchment paper and the first batch of dumplings on a pot with boiling water, cover and cook for about 7-10 minutes, until they are cooked inside.
- Put the cooked dumplings in a deep bowl and cover with a lid. Serve hot with soy or sweet and sour sauce.
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