If you want to prepare an authentic recipe for steamed dumples, do not miss this step by step that offers you a recipes to make some delicious pork dumps and homemade shrimp. In this case I have prepared these Chinese empanadillas of chopped pork and shrimp but shrimp but If you prefer you can also use other shellfish that combine very well and prepare some steamed pork dumps with prawns or prawns for example, just replacing them with the shrimp but following this same recipe. Animal and surprise the whole family with a meal or oriental dinner and these pork dumps!
 4 Diners |  45m |  Central |  Low Disturbance |
| Ingredients to make pork and shrimp dumps: |
| 40 wonton dough sheets for dumplings 150 grams of pork minced 150 grams of peeled shrimp (or prawns or prawns) ½ leek 2 cloves of garlic 2 carrots 1 piece of ginger (small) ½ col China 1 tablespoon soy sauce ½ lemon (juice) 1 teaspoon of ground black pepper para the sauce of the dumplings :: ½ glass of soy sauce 2 tablespoons of dry white wine 3 tablespoons Rice vinegar 1 teaspoon of brown sugar |
| ADDITIONAL CHARACTERISTICS: Average cost, boiled, |
Ingredients to make pork and shrimp dumps:
1. The first step to prepare these pork and shrimp dumps is to chop the seafood and put them in a bowl to macerate with the lemon juice and the tablespoon of soy sauce so that it takes its flavor.
2. The next step is to prepare the stuffing of steamed pork dumpings but for this, there are two options: the first and slowest is to wash and chop the Chinese colt, carrots, leek, garlic and ginger and mix it All in a bowl along with pork minced meat and ground black pepper. The second option is faster and consists of putting all these ingredients in an electric chopper and chopping them and mixing them right there. Choose the option that best suits you although if you like to notice vegetable pieces it is better that you pike everything manually.
3. Next, add the shrimp or marinated prawns to the landfill filling, mix everything again and put it in the fridge about 20 minutes so that all the flavors are well integrated well.
4. While the filling of pork dumps and shrimp rests, we prepare the sauce to accompany them: for this mix all the necessary ingredients for the sauce so that the brown sugar is diluted well. Try it and rectify an ingredient according to your tastes.
5. Once the rest time of the filling has passed, we set up the pork dumples: we take a wonton mass sheet, we put it in the palm of one hand, place a little of the filling in the middle of the dough with the other hand and we close it in the form of vertical empanadilla, ending the spiral stuffing dumpling. There are many ways to close the dumb dumbrose dough so that there are some Chinese empanadillas in different ways but usually, those that are stuffed with meat usually have this shape this form of spiral turn.
Trick: You can buy the wonton dough for dumplings at any specialized store or do it at home.
6. Once formed, there are also different ways of cooking pork and shrimp dumples. In this case I will steamed them but if you want you can also do them fried or cooked. To cook the steamed pork dumps you can do it with a traditional Asian steamer, a normal steamer or use a pot with boiling water and placing the empanadillas Chinese in a pan. When the water of the pot boils, wander it in the pan until it covers 1/3 of the pork dumpings, put them over medium heat, cover the pan and cook them about 8 minutes or until the water has been completely consumed.
7. Once cooked, you can taste your pork dumps and very hot shrimp. And don forget to get a little before in your sauce!
