Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Chinese Pork And Shrimp Dumplings
- add review
- #90995
These dumplings (gyoza) are made with ground pork, chopped shrimp, water chestnuts, carrot, cilantro, ginger, green onion, and lots of seasonings. They are steamed and served with your choice of dipping sauces.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
3/4 pound ground pork
2 large eggs
1 green onion, finely chopped
1 tablespoon minced ginger
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon cornstarch
2 teaspoons oriental sesame oil
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 pound uncooked shrimp, peeled, deveined, and coarsely chopped
8 large water chestnuts, chopped
1 small carrot, peeled and finely diced
1/4 cup chopped fresh cilantro
30 round wonton wrappers
Chinese hot mustard
Chinese chili sauce
dumpling sauce
soy sauce
directions
Combine the pork, eggs, green onion, ginger, oyster sauce, soy sauce, rice wine, cornstarch, sesame oil, salt, and pepper in the bowl of a food processor. Process using pulse mode until the mixture begins to come together. Transfer the pork mixture to a large bowl.
Stir the shrimp, water chestnuts, carrot, and cilantro into the pork mixture and mix well.
Lightly sprinkle a baking sheet with flour.
Place 1 teaspoon of the pork mixture in the center of a wonton wrapper. Lightly brush the edges of the wrapper with water. Bring the corners of the wrapper together over the filling and press to seal. Place on the floured baking sheet. Repeat with remaining wrappers and filling.
Add enough water to a large pot or wok to reach 1/2-inch deep. Place a steamer rack over the water and bring the water to a boil over medium high heat.
In batches, place the dumplings in the steamer in a single layer, allowing enough room between them for the steam to circulate. Cover the pan and let steam for 10 minutes or until the dumplings are firm and cooked through. Remove the dumplings and keep warm. Repeat with remaining dumplings.
Serve the dumplings warm with hot mustard, chili sauce, dumpling sauce, or soy sauce.
nutrition data
Nutritional data has not been calculated yet.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
For many years I've made Pork and Shrimp Dumplings from a recipe I saw in either Food and Wine or Bon Appetite. To date those dumplings rival the best of the standard pork dumplings I've ever tasted in any good Chinatown Dim Sum place. Relatively easy to do with the store bought won ton/dumpling wrappers. I just double checked my recipe and comparing it to this one, it's almost exactly the same! A couple of minor differences though are this one has diced carrot. Mine does not. Nor would I add it. Mine has 1 garlic clove minced, this one does not. Also mine uses a bit less pork but the same amount of shrimp. Adding a bit more pork like this recipe would be ok. But I advise against adding more shrimp. I did it once thinking it would be even better but that upset the balance in flavors and the dumplings just didn't taste as good. Also, to seal them I brush the edges with beaten egg white which makes a tight seal. Oh and I just boil the dumplings and don't bother steaming them. They are cooked in just 5 minutes or so of gentle simmering when they come to the top. Try one to be sure. Then drain them with a slotted spoon. Other than those few minor changes this recipe looks like a keeper.