Shrimp and Pork Filled Chinese Chive Dumplings

Name: Shrimp and Pork Filled Chinese Chive Dumplings
Yield: 10 servings
Cuisine: American
Ingredients: 50 grams Bread (strong) flour; 50 grams Cake flour; 200 grams Ground pork; 100 grams Shelled shrimp; 1 bunch Chinese chives; 1/2 tsp Chinese soup stock base; 1 tsp Soy sauce; 1 tsp Sesame oil

cookpad.japan @cookpad_jp

I was inspired by the Chinese chive buns that I had at a restaurant. I sort of made it up, and the results were delicious. See"Ultra-easy Gyoza Dumpling Skins" for instructions on making the skins.

These dumplings are packed with filling. The skins will stretch a lot and you'll wonder "what if it won't hold the filling?" but they will. The dumplings will puff up when they are steam-fried so leave some space in between them. Finally, be very careful not to poke a hole in the dumplings when you turn them over (or the juice will escape!) Recipe by Setsubunhijiki

I was inspired by the Chinese chive buns that I had at a restaurant. I sort of made it up, and the results were delicious. See"Ultra-easy Gyoza Dumpling Skins" for instructions on making the skins.

cookpad.japan @cookpad_jp

I was inspired by the Chinese chive buns that I had at a restaurant. I sort of made it up, and the results were delicious. See"Ultra-easy Gyoza Dumpling Skins" for instructions on making the skins.

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Ingredients

10 servings

50 gramsBread (strong) flour
50 gramsCake flour
200 gramsGround pork
100 gramsShelled shrimp
1 bunchChinese chives
1/2 tspChinese soup stock base
1 tspSoy sauce
1 tspSesame oil

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Steps

1

Combine the bread and cake flours in a bowl. Add 5 tablespoons of boiling water, and mix with a rubber spatula. When the mixture is crumbly take it out and knead with your hands. Wrap up in plastic wrap and rest for 30 minutes at room temperature.
2

Knead together the ground pork, roughly chopped peeled shrimp, finely chopped Chinese chives and all the flavoring ingredients very well until sticky.
3

Divide the dough into 10 pieces. Dust your work surface and rolling pin, and roll out each piece into a circle that's a bit bigger than a gyoza dumpling skin. Place a portion of the filling in the middle, and wrap the dough around it and pleat the edges to seal them in the middle.
4

Heat up the vegetable oil in a frying pan. Place the dumplings in the frying pan with the sealed sides down. Cook until lightly browned. Add water, cover with a lid and steam-fry over medium heat for 4 to 5 minutes. When there's no moisture left in the pan swirl in some sesame oil, turn the dumplings over and cook until browned on the other side.