Shrimp and Pork Dumpling Soup
I have been avoiding posting any Chinese recipes. Why? Because the boyfriend is Chinese and his mother is an unbelievable Chinese cook. If she opened a restaurant, I would eat there every day.
But here goes. Ha! I’m already nervous just posting this. This is my attempt on making shrimp and pork dumplings. The boyfriend likes it but it’s not as good as his mother. (GRRRR….MOMMA’S BOY!)
Servings: A LOT
1 lb ground pork
1 lb minced shrimp
2 tablespoon ground dried shrimp (optional)
¼ cup chopped Chinese chives or green onions
¼ cup chopped woodear mushroom (rehydrate in water for 20 mins)
2 eggs (reserve 1 for the wonton skins)
1 tablespoon fish sauce
1 tablespoon oyster sauce
2 tablespoon soy sauce
2 tablespoon rice vinegar
2 teaspoon sesame oil
2 teaspoon white pepper
Chicken Broth, Wonton Soup Base, or Pork broth
Start by mixing all the filling ingredients together. Use only 1 egg. The other egg will be used to seal the wonton skins.
Here are a few options for wonton skins. My favorite is the GW Wonton Wrappers. But tonight I tried the Vegetable Wonton Wrapper and the Peking Noodle Wonton Skins.
Start by laying your wonton skin on a flat surface. With the extra egg, crack and mix the egg. Brush the egg around the sides of the wonton skins. Add a teaspoon of the pork & shrimp mixture to the center.
There are different ways to fold wontons. I’ll show you two methods.
First method is very simple. Gather up the sides and pinch together. That’s it. I like this method. It’s like a bundle of happiness.
The second method takes more practice. Again start by brushing the sides with the egg and adding a teaspoon of the pork & shrimp mixture. Roll up from the bottom corner. Roll it up again once more.
Take one side corner and fold in the corner up towards the top corner. Fold the other side corner and cross it against the other side corner. Pinch the corners together to keep them in place while cooking.
To cook the wontons, you can either boil them separate from your broth or in your broth. I like to boil them with the broth to give them a little more flavor. Boil the dumplings for 6-7 minutes. They should float to the surface when cooked.
If I had time tonight, I would make the broth but that will be for another time. You can use chicken broth or use a prepaid soup base. Two options are pictured below. (I really like the Pork Soup Base.)
The dumplings are typically served with Shanghai choy. Cut the Shanghai choy in half and rinse between the layers. Blanch for a few minutes in boiling water.
To serve, add the Shanghai choy and dumplings to a bowl. Add the broth. Garnish with white pepper, chili oil, and sliced green onions.
Nom. Nom. Nom.