Ingredients
- 90-100 dumpling wrappers
- 1 1/2 lb ground pork
- 1 lb shrimp, peeled, deveiened, coarsely chopped
- 1/4 c ginger root, minced
- 4 stalks green onion, finely chopped
- 5 large napa cabbage leaves, finely chopped
- 5 tbsp soy sauce
- 4 tbsp sesame oil
- 3 tbsp corn starch
Instructions
Step 1
Combine ground pork, shrimp, ginger root, green onion and cabbage leaves into a bowl. Using your hands, mix the ingredients until well incorporated.
Step 2
Add soy sauce, sesame oil and corn starch. Using your hands once again, mix the ingredients. Don't worry about over mixing. The meat will be more juicy and tender.
Step 3
Prepare the dumpling wrappers. Using a spoon or chopsticks, put about no more than a tablespoon of filling in the center of the dumpling wrapper.
Step 4
Using water or beaten egg white, line the edge of the dumpling wrapper, fold in half, and pinch the edges closed. Double check that there's no opens or else your filling will come out when you boil the dumplings. Also try not to include any air bubbles inside the dumpling.
Step 5
Repeat process with remaining filling and dumpling wrappers.
Step 6
Bring a pot of water to a boil.
Step 7
Put in a reasonable number of dumplings that will fit in the pot without any overcrowding.
Step 8
Boil for about 10 minutes until the dumplings float to the top and are translucent.
