Dumplings with scampi and pork

scampi

This spring, there is a very good supply of super fresh scampi in the market (Rovinj, Croatia), not cheap, but really a treat.

For the big ones, I blanch them until the tail coils up, then hold the body and cook the head and claws longer. The flesh is translucent, firm and sweet.

 

cooked scampi

To make them last longer, I shell the blanched small ones, cut into cubes, mix with a little pork sausage meat, cooked spring onion, to be used as dumpling filling.

 

Dumplings with scampi and pork

To make dumpling skin, mix white flour with around 30 % its weight of boiling water, stir, then add another 30% of cold water to combine to form a non sticky dough.

Take around 10gm of dough and roll into a thin round sheet around 10cm diameter. Put a spoonful of scampi pork filling in the middle, wet the rim of the sheet with water, fold the sheet, press gently to remove air from around the filling.

 

Dumplings with scampi and pork

To cook dumplings, in a pot half full with boiling water, add a tbsp salt, at medium heat, add dumplings in one by one. When they float to the top, add 2 cups of cold water, wait for the water to boil, and dumplings float to the top again, another minutes and dumplings are cooked.