Boiled Shrimp and Pork Dumplings

“A couple of weeks ago I went to a market and saw some dumplings in one of the stalls. I wanted to buy some but they were so expensive, so I decided I'd just make them myself. The preparation - filling and shaping the dumplings - does take time, but I think it is worth the result.”
READY IN:
1hr
SERVES:
4
YIELD:
30-40 dumplings
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix all ingredients except wonton wrappers and stock.
  2. Place a teaspoon of meat mixture in the center of wrappers.
  3. Enclose the filling - you can shape the wontons into any shape you want. Don't forget to wet the edges of wrappers to ensure the filling is sealed well.
  4. Boil the chicken stock over high heat.
  5. Reduce heat to low and simmer.
  6. Carefully put dumplings into stock and cook, covered, until dumplings float in the surface. Don't crowd the dumplings - you may need to repeat this step for 2-3 times.
  7. Add the vegetables along with the last batch of dumplings, if using.
  8. Add salt, pepper, or soy sauce to taste.
  9. Enjoy!

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