- 4 pd ground pork
- 2 tbsp minced fresh ginger root
- 4 cloves garlic minced
- 1 pd salad shrimp chopped
- 3/4 cup soy sauce
- 8 tbsp oyster sauce
- 8 tbsp sesame oil
- 2 egg beaten
- 3 cups finely shredded Chinese cabbage
- 3 1/2 cups water
- Approximately 6 packs of wrappers
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 chili oil.
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.