Pork and shrimp dumpling

Pork and shrimp dumpling

 

 

Got hold of some live shrimps, eat some fresh and kept some behind for making dumplings, must be missing Asian food! 

Pork and shrimp dumpling filling

rolling dumpling skin on baking paper

blackberry vinegar

 

Rolling out dumpling skin on baking paper makes less fuss than on table with flour. Even though I have not make dumpling for a couple of years, surprisingly found it not too much work. Using good flour, the skin of the dumpling is tastier than shop bought sheets.

1. Mince fatty pork, cut carrot into small cubes, mix with prawn, season with salt, 5 spices powder, rice wine and corn starch. Form into portions for making dumpling.

2. Mix flour with hot water and a tablespoon of olive oil, knead to form a dough, around 100gm flour to 40gm water. Using hot water reduces the toughness of gluten in flour and oil makes the dough softer and easier to work with.

3. Take small portions of dough an roll on baking paper to form thin round sheets. Place filling in the middle, spread a little water around the filling, fold into halves and seal the edges well. Trim with scissor to make a good shape.

4. Place on steamer with a thin slice of carrot below each dumpling, steam for 15 minutes, steam oven is wonderful for the job. Serve with soy sauce mixed with blackberry vinegar (blackberry coulis in vinegar)