For 72 dumplings, you’ll need:
1 lb ground pork
1/2 lb shrimp peeled and de-veined
2 ounces shitake mushrooms, stems removed & finely chopped
¼ cup finely chopped green onions
2 teaspoons finely chopped ginger
2 tablespoons soy sauce
2 tablespoons Mirin
1 teaspoon Chinese chili paste
What you do:
Chop the shrimp in a food processor and then, by hand, mix all ingredients together, (except the wonton wrappers, of course!).
Make a small test patty of the mixed ingredients cook and taste it. Adjust the seasoning as needed.
At this stage, you may decide that the patty is so delicious you can’t be bothered with the wonton wrappings and all you want to do is pan-fry the pork and shrimp (formed into larger patties) and serve it with streamed rice. Delicious!
If you’re going on to make the traditional dim sum, take a wonton wrapper, put a teaspoon of the shrimp and pork filling in middle, wet the edges of the wrapper, fold the wrapper in half, pressing the edges together to seal. Pleat in a decorative fashion. Be creative with the won ton parcels, so that some look like crenellated half moons, some like little anarchist bombs and others – use your imagination.
Cook them using the traditional bamboo steamer for five to 6 minutes. I prefer this method.
Or use them to make potstickers and serve with Dipping Sauce.
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon Chinese sweet chile paste
Potstickers – Heat 1 tablespoon oil in a non-stick skillet. Add the potstickers (gyoza) side-by-side. Cook over medium-high heat 1 to 2 minutes or until lightly browned on the bottom. Add 1/3 cup water to the pan and cover and cook over medium heat 3 to 4 minutes or until pan is dry.