fried dumplings with ground pork & shrimp
- Makes: 10
- Calories: 95 kcal
- Total Time: 1 h 35 m
- Prep: 1 h 20 m
- Cook: 15 m
- Japanese: Buta-hikiniku to ebi no yaki-gyōza
Hull shell and devein the shrimp.
Mix the ground pork, soy sauce, salt and pepper very well in a bowl. Divide into 10 parts and wrap each shrimp in the divided meat mixture.
If fresh dumpling wrappers are not easily available, refer to “How to Make Dumpling Wrappers”. Place the 10 fresh dumpling wrappers on a large platter. Put a meat and shrimp mixture on each wrapper and stick the shrimp tail out of each wrapper.
Fold each wrapper over the mixture and, with your thumbs, make some folds on only one side of the wrapper.
This picture shows how the dumplings should look.
Pour the salad oil into a frying pan or a portable electric griddle. Place the dumplings into this and gradually pour the water around (not directly over) them.
Cover and sear over a high flame for several minutes. There is no need to turn them over. They should look slightly brownish when done. Remove from the heat.
To make the dipping sauce, mix all the ingredients in a bowl. Pour into shallow dishes. If you like your sauce a little hotter, add some Chinese chili oil (rāyu).
The shrimp tails make this dish colorful. The combination of meat and shrimp has a good taste.
Japanese foods recipes
Int'l. recipes with a Japanese twist