Ingredients
The following ingredients have 4 Servings
- 2 1/4 pounds (1kg) ground pork
- 1 pound (450g) raw shrimp (peeled)
- 1 bunch scallions (well-chopped (use as much of the green part that's edible))
- 1/2 bunch cilantro (chopped)
- 2 tablespoons fish sauce
- 2 tablespoon salt
- 2 1/2 tablespoons cornstarch
- 1 large egg
- 1 1/2 tablespoons roasted sesame oil
- 6 fresh water chestnuts (peeled and chopped)
- 2 tablespoons minced peeled fresh ginger
- Round won ton wrappers ((2 packets))
- 1 tablespoon finely chopped peeled fresh ginger
- 1 tablespoon finely chopped garlic
- 2 tablespoons fish sauce
- 2 tablespoons white Chinese vinegar
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- 3-4 teaspoons roasted sesame oil
- 1-2 teaspoons chili oil
Instruction
- Chop up the shrimp into small pieces and add to a large bowl along with the ground pork.
- Use your hands to mix in the scallions, cilantro, fish sauce, salt, corn starch, egg, sesame oil, water chestnuts, and fresh ginger.
- Form the meat mixture into balls about 1 inch (3 cm) round and place them on a baking sheet lined with parchment paper.
- Brush a circle of water around the perimeter of a won ton wrapper and place a meatball in the center. Gather the edges up and press the wrapper against the meat making a tight little cylinder. Put on a baking sheet lined with parchment paper or dusted with corn starch. Repeat with remaining meatballs.
- To steam the dumplings, line a Chinese bamboo steamer with parchment paper with a few holes poked in it. Turn on the heat, and once the steamer is hot, steam the dumplings until hot all the way through, which will take about 5 minutes. (You can also use a steamer basket lined with cheesecloth or parchment paper with a few holes poked in it.)
- Mix all the dipping sauce ingredients together. Serve with the hot, steamed dumplings.
