In college, my roommate started a tradition where we would make dumplings for Chinese New Year. We would make quite a lot, and eat them fresh and then freeze the rest.
Once you’ve eaten homemade dumplings, it’s really hard to go back to the freezer ones sold at local Asian markets.
With my former roommate now in Virginia finishing off graduate school, I’ve continued the tradition. This year, I had the siblings help out. Unfortunately, I didn’t realize how bad some of their dumpling folding skills were! They still came out quite tasty though.
We opted to use the premade skins. While we love the taste of homemade skins, they are a pain to knead and roll out, and we were too lazy to do it.
Homemade pork and shrimp dumplings
- 4 pounds ground pork
- 2 tablespoon minced fresh ginger root
- 4 cloves garlic, minced
- 1 pound salad shrimp, chopped
- 3/4 cup soy sauce
- 8 tablespoons oyster sauce
- 8 tablespoons sesame oil
- 2 egg, beaten
- 3 cups finely shredded Chinese cabbage
- 3 1/2 cups water
- Approximately 6 wrapper packs
- In a large pot, mix ground pork with 2 cups of water. It’s important to mix the pork with the water so that your filling is moist rather than dry. It may take a little bit of mixing for the pork to fully absorb the water. Adding water also gives you a lot more filling to work with.
- Add in ginger, garlic, oyster sauce, soy sauce, half the sesame oil, eggs. Stir until well mixed.
- Add in shrimp, cabbage, and the remaining sesame oil. Add in the 1 1/2 cups water, 1/2 cup at a time until water is full absorbed by the pork filling.
- Take dumpling skin and put in the palm of your hand. Have a small bowl of water by your side. Dip finger in water and wet the edges of the wrapper (So for a circle wrapper, wet edges all around the circle. For square wrapper, all four edges must be wet so that the dumpling wrapper will close)
- Place approximately one tablespoon of pork filling in the middle of the wrapper. Then fold wrapper closed, pinching edges to make sure it is completely closed. Then fold the edges on top of each other, starting at one end and working to the other end, to create ridges on your dumpling.
- To Cook: Put dumplings in boiling water, make sure dumplings don’t
stick to the bottom of the pot. Serve with dumpling sauce. I
make my own sauce with soy sauce, minced garlic, and a little hot
- If you have remaining dumplings, freeze immediately. Dumplings
sitting out for more than 20-30 minutes will begin to
melt and deteriorate. Dumplings need to be frozen separately or else they will stick together.