- Dumpling pastries 2 packs
- Ground pork 600g
- Nappa (Chinese cabbage) 300g
- 20 raw shrimps
- 8 dried mushrooms
- Soy sauce 2 teaspoons
- Salt 1 and 1/2 teaspoon
- Water 1/2 cup
- Sesame oil 1 teaspoons
- Vegetable oil 2 teaspoons
- Water chestnut 1 can
||Prepare the filling and wrap the dumplings:
- Use your food processor to shred the Nappa. Then put the shredded Nappa in a big bowl and blend them with 1 teaspoon of salt. Set it aside for 5 minutes. Because of the salt, there're lots of juice come out from the Nappa. Squeeze the shredded Nappa to prefect dry.
- Soak the dried mushrooms in warm water for 30 minutes.
- Mince the dried mushrooms and water chestnut.
- Shell the shrimps and mince them.
- Blend the ground pork with minced shrimps, mushrooms and water chestnuts and add in the soy sauce, salt, water, sesame oil and vegetable oil and add in the Nappa in. Keep blending them till the mixture is sticky.
- Wrap the filling into each pastry as showed in pictures.
||Boil the dumplings:
- Boil the water then put the dumpling into the boiling water. Couple minutes later the water will boil again. Add 1 cup of cold water in and keep boiling until the water is boiled and all the dumplings floated on the water surface for 30 seconds. Drain the dumplings and ready for serving.
- Spread some flour on a tray and lay the wrapped dumplings on it. Leave a space between each other. So them won't stick together.
- If you want to preserve the dumplings, put the tray into the freezer for 1 hour until they got frozen. Then you can put all the dumplings in a container and they won't stick to each other.
- While you are boiling the dumplings. Be sure never put the dumplings into the water until the water is boiling. Otherwise, you will have a whole pot of "glue".
- If you can't finish the dumplings you've cooked. Put them in fridge but make sure they don't stick together. You can just panfry the cold dumplings and serve the leftover dumplings. They also taste good.
- Make sauce for dipping the dumplings by yourself:
- Soy sauce 3 teaspoons
- vinegar 1/2 teaspoon
- sesame oil 1/4 teaspoon
- chilli pepper a few.
Mix them all together. You can change the ratio according to your preference.
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