Pork and Shrimp Dumplings

 

8 oz (250 g) ground pork

8 oz (250 g) fresh shrimp, peeled and finely chopped

4 green onions (scallions), finely chopped

1 egg

2 tablespoons cornstarch

2 teaspoons soy sauce

1 tablespoon minced or grated ginger

24 fresh or frozen round

wonton wrappers

2 red finger-length chilies, sliced

2 tablespoons chopped fresh coriander leaves (cilantro)

 

Sauce

3 teaspoons chili oil

1 teaspoon sugar

1 teaspoon soy sauce

1/2 teaspoon salt

1 teaspoon ground

Sichuan pepper

 

1 Combine the Sauce ingredients in a small bowl, mix well and set aside.

2 To make the dumplings, combine the pork, chopped shrimp, green onions, egg, cornstarch, soy sauce and ginger in a medium bowl and mix well.

3 Arrange several wrappers on a dry work surface and place a tablespoon of the mixture onto the center of each wrapper. Using a pastry brush, lightly dab some water around the edges of the wrapper. Fold the wrapper in half and press the edges to seal. If not cooking immediately, lightly dust the dumplings and leave on a rack to dry without touching each other.

4 Bring a large pot of water to a rolling boil. Slip the dumplings into the boiling water, and let them boil until they all float to the surface, which means they are cooked. Remove from the water with a slotted spoon and drain.

5 Place the hot dumplings in a serving dish, pour the Sauce and stir gently to coat. Alternatively, serve the Sauce separately as a dip. Garnish with the sliced chili and fresh coriander leaves and serve immediately.

 

Serves 4

Preparation time: 30 mins

Cooking time: 5 mins

 

Place a tablespoon of the filling onto the center of each wrapper.

 

Lightly dab some water around the edges, fold the wrapper in half and press to seal.