Pork Shrimp and Napa Cabbage Dumplings
Ingredients:
1 pack store-bought dumpling wrappers
Water for wrapping
Filling:
8 oz ground pork
4 oz shelled and deveined shrimp, cut into small pieces
1/2 cup sliced Napa cabbage
1 stalk scallion, cut into small rounds
1 and 1/2 teaspoons Chinese Shaoxing wine or rice wine
dash of white pepper powder
1/2 teaspoon sesame oil
pinch of salt
Instructions:
1. Mix all the ingredients of the Filling in a bowl, stir and mix to combine well. Set aside.
2. To make the Dipping Sauce, combine some 1 portion of black vinegar, 1/2 portion of soy sauce, and the ginger in a small sauce dish.
3. To assemble the dumplings, take a piece of the dumpling wrapper and add about 1 heaping teaspoon of the Filling in the middle of the wrapper. Dip your index finger into a small bowl of water and circle around the outer edges of the dumpling wrapper.
4. Fold the dumpling over to form a half-moon shape. Finish by pressing the edges with your thumb and index finger to make sure that the dumpling is sealed tight.
5. Place the dumplings on a flat and floured surface to avoid them from sticking to the surface.
6. Repeat the same to use up all the Filling. Heat up a pot of water until it boils.
7. Drop the dumplings into the boiling water and cover the pot. As soon as the dumplings start to float, remove them using a slotted spoon, draining the excess water and serve immediately with the Dipping Sauce.
