Today I was able to take a journey to Whole Foods. As a result, I was able to use really quality (and expensive) ingredients, both produce and meat.
The result: 36 pre-made shrimp and pork dumplings, with extra stuffing for probably another 12-15.
For the dough:
- 1.5 cups all-purpose flour
- 1/2 cup water, plus more as needed 1 tbsp at a time
Pour the flour on a clean, dry surface and make a deep well. Pour the water in and stir gently with your fingers without breaching the wall, mix in the flour from the wall as it starts thickening up. If needed, add 1 tablespoon of water at a time to help it stick together, but don’t add too much water or the dough will harden. Dust your surface w/more flour and knead the dough for 5 minutes to form a ball that bounces back when you touch it, without being sticky. Divide in half and roll out two 6-inch logs, sprinkle evenly with flour and cover with a towel for 30 minutes.
For the filling:
- 1.5-2 cups of finely chopped water cress
- 12 oz. ground pork
- 8 oz. peeled, deveined shrimp, coarsely chopped
- 1/2 shallot, finely chopped
- 2-3 cloves garlic, minced
- 2 tbsp. dry sherry
- 1.5 tbsp. ground ginger
- 1.5 tbsp. soy sauce
- 2 tsp. sesame oil
- 1/2 tsp. sugar
- Freshly ground black pepper
Make sure water cress and shrimp are towel-dried to reduce the extra water in the filling. Combine all ingredient, stir until well mixed, store in a refrigerator, covered, for 20-30 minutes.
While the filling sits, cut each log in half crosswise, and cut 8 evenly sized dough pieces from even half log, for a total of 32 dough balls. Dust flour on surface and roll out each piece to form about a 3-inch flattened circle, keeping the piece covered w/a towel to prevent drying out. Bring out the filling and scoop about 1-2 tbsp of filling and put in the dough disc, fold it over and pinch at the center to create a working point, then pleat the dough to give it that dumpling shape along the edges. At this point, you can cook your dumplings by placing them in salted boiling water on medium to medium high heat in a large pot, giving them space to cook for 3-5 minutes, stirring occasionally, remove w/a slotted spoon. You can also pan fry them by heating up 2 tbsp of vegetable oil in a skillet, put dumplings in and allow to brown on 1 side for about a minute, flip them to brown on the other side for another minute, then pour some water in the skillet to get about 1/4 up the dumpling, bring to a boil, and cover for 2-4 minutes, or until the water is mainly evaporated, pour out the extra liquid then put back on heat to dry out the dumplings for 1-3 minutes. Serve w/your favorite dipping sauce, such as the homemade hoisin sauce…
Obviously this recipe makes a lot of dumplings, so I just froze my in a pan for a few hours then transferred it to some Tupperware and now I can have dumplings anytime I want in just a few minutes!
Homemade hoisin sauce:
- 4 tbsp. soy sauce
- 1tbsp. peanut butter
- 1 tbsp. brown sugar
- 2 tsp. white vinegar
- 1/8 tsp. garlic powder
- 1/8 tsp. onion powder
- 2 tsp. sesame oil
- 15-20 drops Chinese hot sauce, I used a habanero hot sauce instead
- 1/8 tsp. black pepper
Place all ingredients in a mason jar and shake, or in a serving dish and stir until emusified.