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
- u.s.
- metric
ingredients:
- 7 ounces ground pork
- 10 (4 ounces) shrimps
- 10 fresh dumpling wrappers
- 1 teaspoon soy sauce
- a little salt
- a little pepper
- 1 tablespoon salad oil
- 1/4 cup water
dipping sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- suitable amount Chinese chili oil (rāyu) (optional)
step 1:
Hull shell and devein the shrimp.
step 2:
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.
step 3:
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.
step 4:
Fold each wrapper over the mixture and, with your thumbs, make some folds on only one side of the wrapper.
step 5:
This picture shows how the dumplings should look.
step 6:
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.
step 7:
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.
step 8:
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).
comment:
The shrimp tails make this dish colorful. The combination of meat and shrimp has a good taste.
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