Pork and Shrimp Dumplings

Directions

Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Serves: 4 as a starter

• Place all sauce ingredients in a bowl and whisk thoroughly. Put sauce in a dipping bowl and set aside.
• Use a knife to finely chop shrimp. Place in a bowl. Add all other filling ingredients, except wrappers and vegetable oil. Using a stand mixer with a paddle attachment, mix on medium-high for 1 minute or vigorously by hand for several minutes until filling is whipped and looks like a sausage mix. Transfer to a smaller bowl, cover and refrigerate until you are ready to use it.
• To make the dumplings, lay out a few wrappers at a time. Place 1 tbsp of the filling in the middle of the wrapper and flatten it a bit with the back of the spoon.
• Brush the exposed surface of the wrapper with water. Fold the wrapper so you have a rectangle or half circle, squeezing any trapped air out one end.
• Seal the seams by pinching and folding along the edge. Repeat until all mix is used. You should get about 20 dumplings.
• Place a large flat frying pan on medium heat and add oil. When the oil has heated up, place some of the dumplings in the pan in a single layer without crowding the pan. Cook until golden brown and crisp, for 1 to 2 minutes, then add ¼ inch of hot water, cover and steam for 2 minutes until fully cooked through (to internal temperature of 165°F/74°C). Remove lid, turn the dumplings and cook uncovered for 1 minute, until the water evaporates.
• Remove from the pan and let drain on a tray lined with paper towel while you cook the rest. Add a bit more oil to the pan if needed.
• Place dumplings on a platter with dipping sauce and serve warm.