Dumplings for a Rainy Day

Name: Dumplings for a Rainy Day
Total time: 5400 s
Yield: Serves 3 servings
Ingredients: 3.5 oz pork paste (about 100 grams); 10.5 oz ground pork (about 300 grams); 1 pack wonton wrappers; 6 medium shrimp; 1 bunch garlic chives; Lettuce or mustard greens for serving; Crispy pork fat (optional); Minced onion and minced garlic; pink salt, rock sugar; anchovy powder, chicken bouillon

Dibee @dibee

Tổ ong🐝

Yesterday it was rainy and windy, and since I had some ground pork mixed with pork paste, a few shrimp, and wonton wrappers at home, plus I just bought some anchovy powder, it felt like the universe was telling me to make this dish!

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Ingredients

1 hour 30 minutes

Serves 3 servings

3.5 ozpork paste (about 100 grams)
10.5 ozground pork (about 300 grams)
1 packwonton wrappers
6medium shrimp
1 bunchgarlic chives
Lettuce or mustard greens for serving
Crispy pork fat (optional)
Minced onion and minced garlic
Seasonings:
pink salt, rock sugar
anchovy powder, chicken bouillon

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Steps

1 hour 30 minutes

1

Mix the ground pork and pork paste together with finely chopped garlic chives, minced onion, and minced garlic. Season with 1 teaspoon chicken bouillon, 1 tablespoon mirin, a pinch of salt, and ground pepper. Mix well. For best results, prepare ahead and refrigerate for a few hours or overnight.
2

Peel and devein the shrimp, then chop into small pieces. Save the shrimp shells to make the broth. Toast the shrimp shells in a pan until very dry, then add them to a pot of water and simmer gently to make a sweet broth. Season with 1 teaspoon chicken bouillon, 1/2 teaspoon pink salt, 1 teaspoon rock sugar, and 1 tablespoon anchovy powder. This gives the broth its signature flavor, similar to Chinese noodle soups.
3

To wrap the dumplings: I’m not very skilled, so I fold them into triangles as shown in the photo for speed. You can also fold the two sides together to make a gold ingot shape.
4

Here are some finished dumplings. You can make them ahead and freeze them, then cook straight from the freezer when you want to eat.
5

Add the dumplings to the simmering broth and cook until they float to the surface and you can see the shrimp and pork inside are cooked through.
6

Cut the garlic chives and blanch some greens, then add them to a bowl. Ladle in the dumplings, sprinkle with pepper, and add a bit of crispy pork fat if you like. Serve with soy sauce, chili sauce, and a splash of Chinkiang vinegar for the perfect finishing touch.