Steamed Pork and Shrimp Dumplings

Thin, translucent dough revealing a compact and juicy filling. Upon opening the steamer, dense steam releases aromas of sesame and ginger.

• Prep time: 45 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 325
• Protein: 23 g
• Carbs: 15 g
• Fat: 17 g

Ingredients

• 300 g Ground pork ( fresh )
• 150 g Shrimp ( peeled and minced )
• 24 piece dumpling wrappers ( at room temperature )
• 100 g Bok choy ( finely sliced )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( thinly sliced )
• 1 piece Garlic ( crushed )
• 1 tbsp soy sauce
• 1 tsp Sesame oil
• 1 pinch White pepper powder
• 1 pinch Gray sea salt
• 10 g Fresh ginger ( grated )

Instructions

1. Filling preparation

   Finely chop the shrimp with a knife. Thinly slice the green onions and pak choi. Press the garlic and grate the ginger.

2. Mixing the filling

   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. Shaping the dumplings

   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. Steaming

   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.

Chef's tips

• 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.

Storage

Eat immediately. They freeze very well raw, spread out on a tray before bagging.