Boiled Shrimp And Pork Dumplings Recipes

SHRIMP AND PORK SHU MAI DUMPLINGS

Steps:

• For the filling: In the bowl of a food processor, add the shrimp, ground pork, sesame oil, soy sauce, cornstarch, ginger, garlic, green onions, egg whites, lemon juice and sprinkle with salt and pepper. Pulse the ingredients until smooth, 3 to 5 times. It should be somewhat chunky, not totally pureed. Put the filling into a bowl and fold in the water chestnuts.
• To determine if the filling is seasoned well, make a small patty, about 2 tablespoons. Place a small saute pan over medium-high heat and add 1 tablespoon canola oil. Once heated, add the tester patty and cook on both sides until browned, 2 to 3 minutes. Remove from the pan and place onto a paper-towel-lined plate and taste. Adjust seasoning to the remaining filling if needed.
• Prepare the dumplings according to desired assembly. Serve with Sesame-Soy Dipping Sauce.
• Line each tray of your bamboo steamer with cabbage leaves and cover with the lid. Bring 1 to 2 inches of water to a boil in a large, wide pan. Set the bamboo steamer over the pot. Continue to add water as needed.
• Place a wonton wrapper on a clean surface and add about 2 teaspoons of the filling in the center of the wrapper. Brush the edges of the wrapper with water. Fold and pleat as you gather the wrapping around the filling, leaving the top of the filling uncovered. Gently tap the shu mai on your work surface, flattening the bottom and allowing it to stand upright and make a basket shape.
• Put the shu mai in the cabbage-lined steamers and cover with the lid. Steam the dumplings until cooked through, 5 to 10 minutes.
• Place a wonton wrapper on a clean surface and add about 2 teaspoons of the filling in the center of the wrapper. Brush the edges of the wrapper with water. Take one edge of the wonton wrapper and fold it to the other side, creating a half moon shape. Then starting at one end of your half moon, make gentle folds, pleating and pressing the top side of the wrapper onto the bottom side as you work around the half moon.
• Have about 1/2 cup water, a large skillet and a lid for the skillet handy. Heat the skillet with 1 to 2 tablespoons of canola oil over high heat. Once the skillet is hot, place the number of dumplings you want to cook smooth-side down in the skillet. Allow them to sear until the bottoms turn golden brown, 1 to 2 minutes. Add the water, immediately cover with the lid and let the dumplings steam for another 3 to 4 minutes.
• Line each tray of your bamboo steamer with cabbage leaves and cover with the lid. Bring 1 to 2 inches of water to a boil in a large, wide pan. Set the bamboo steamer over the pot. Continue to add water as needed.
• Place a wonton wrapper on a clean surface and add about 2 teaspoons of the filling in the center of the wrapper. Brush the edges of the wrapper with water. Take one edge of the wonton wrapper and fold it to the other side, creating a half moon shape. Then take the 2 ends of the half moon and fold them into each other, pressing the ends together to secure the shape, creating the wonton.
• Put the wontons in the cabbage-lined steamers and cover with the lid. Steam the dumplings until cooked through, 5 to 10 minutes.
• Whisk together the soy sauce, vinegar, garlic, ginger, oil, honey and green onions, and set aside until ready to serve.

STEAMED PORK AND SHRIMP DUMPLINGS

Steps:

• Place the first 10 ingredients in a food processor; cover and process until finely chopped., Place 2 teaspoons pork mixture in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water. Bring corners of wonton wrapper over filling and twist to form a bundle; pinch edges to seal. Repeat., Line a steamer basket with three lettuce leaves. Arrange a fourth of the dumplings 1 in. apart over lettuce; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 10-12 minutes or until a thermometer reads 160°. Discard lettuce. Repeat., Combine the sauce ingredients; serve with hot dumplings.

PERFECT BOILED SHRIMP

Steps:

• ONLY USE FOR BEST TASTE WILD CAUGHT SHRIMP NO FARM RAISED SHRIMP I don't care if you use cold, warm or hot water!
• Start cooking shrimp.
• The water may never come to a boil.
• But constantly stir srhrimp.
• Don't worry about the water boiling or time, it does not matter!
• When you see 1 or 2 shrimp float!
• drain immediately and have an ice bath waiting, to shock the shrimp and stop cooking process.
• Drain well and chill 1 hour before serving!
• If eating hot serve right after cooking.
• If you follow this method you will only serve the best.
• I have been following my recipe for over 20 years and it is fool proof.
• I have never seen anyone use this recipe, BUT LET ME SAY THAT IF YOU TRY THIS, YOU WILL NEVER COOK IT ANY OTHER WAY!
• TRUST ME!

BOILED SHRIMP AND PORK DUMPLINGS

Steps:

• Mix all ingredients except wonton wrappers and stock.
• Place a teaspoon of meat mixture in the center of wrappers.
• Enclose the filling - you can shape the wontons into any shape you want. Don't forget to wet the edges of wrappers to ensure the filling is sealed well.
• Boil the chicken stock over high heat.
• Reduce heat to low and simmer.
• Carefully put dumplings into stock and cook, covered, until dumplings float in the surface. Don't crowd the dumplings - you may need to repeat this step for 2-3 times.
• Add the vegetables along with the last batch of dumplings, if using.
• Add salt, pepper, or soy sauce to taste.
• Enjoy!

JIAOZI (CHINESE PORK AND SHRIMP DUMPLINGS)

Steps:

• Mix 1/2 cup cold water and cornstarch in a bowl until combined. Combine the filling: pork, shrimp, cabbage, chives, onions, ginger, garlic, cornstarch paste, wine, soy sauce, sesame oil, salt, and pepper in a large bowl and mix well.
• Mix flour and remaining water and knead the dough into a smooth ball. Use extra water/flour to get a slightly smooth and sticky ball. Let sit for 30 minutes. Divide the dough into little balls that roll out into 4-inch diameter circles. You will have about 30 dough circles.
• Place 2 teaspoons of the filling onto the middle of each of the dough circles.
• Wrap by folding the dough circles with filling in the middle in half and pinching the edges to seal.
• Bring a large pot of salted water to a boil. Gently add about 10 dumplings into the boiling water. Bring the water back to a boil and add 1/2 cup more cold water. Repeat this twice before taking the dumplings out to serve; the pork filling should no longer be pink and shrimp should be firm. Repeat the boiling and adding of cold water with each batch of dumplings. Adding the cold water between boils reduces the starch buildup in the water.