Steamed Pork and Shrimp Dumplings
Ingredients
- 300 gGround pork (fresh)
- 150 gShrimp (peeled and minced)
- 24 pcdumpling wrappers (at room temperature)
- 100 gBok choy (finely sliced)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (thinly sliced)
- 1 pcGarlic (crushed)
- 1 tbspsoy sauce
- 1 tspSesame oil
- 1 pinchWhite pepper powder
- 1 pinchGray sea salt
- 10 gFresh ginger (grated)
Method
Thin, translucent dough revealing a compact and juicy filling. Upon opening the steamer, dense steam releases aromas of sesame and ginger.
- 1
Finely chop the shrimp with a knife. Thinly slice the green onions and pak choi. Press the garlic and grate the ginger.
- 2
In a mixing bowl, combine the ground pork, shrimp, pak choi, onion, garlic, and ginger. Add the soy sauce, sesame oil, salt, and pepper. Mix firmly by hand until the filling becomes sticky and homogeneous.
- 3
Place a small spoonful of filling in the center of a dumpling wrapper. Moisten the edges with a little water. Fold into a half-moon shape, making small tight pleats on one side only to seal hermetically.
- 4
Line the bottom of the steamer basket with a few pak choi leaves to prevent sticking. Arrange the dumplings so they don't touch. Steam covered over simmering water for 8 to 10 minutes. The dough should become translucent.
Frequently asked questions
How do you get this dish right?
- Do not overfill the wrappers, or they will burst during cooking.
- The secret to a juicy filling is in the kneading: the meat must absorb the liquids.
- If you don't have pak choi, use parchment paper with holes for the bottom of the steamer.
How long does this dish keep?
Eat immediately. They freeze very well raw, spread out on a tray before bagging.
